• Prep Time:
  • Cooking Time:
  • Serves: 1 Cake

Pumpkin Harvest Cheesecake

  • Recipe Submitted by on

Category: Cheese, Cakes

 Ingredients List

  • 3/4 c Chocolate wafer crumbs
  • 1/3 c Pecans, finely chopped
  • 3 tb Butter
  • 1 1/2 c Canned pumpkin
  • 3 Eggs, room temperature
  • 1/2 c Brown sugar, firm packed
  • 1 1/2 ts Cinnamon
  • 1/2 ts Ground ginger
  • 1/2 ts Nutmeg
  • 3 pk Cream cheese, 3x250g
  • - softened
  • 1/2 c Sugar
  • 1 tb Cornstarch


Crust: Heat oven to 350F 180C. Combine first three ingredients and press
onto bottom of a 9-inch springform pan. Bake 10 minutes.

Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using
electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin
mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set.

Remove from oven and run knife around rim of pan. Cool thoroughly at room
temperature. Refrigerate overnight.

Serves 10-12.

Variations: Drizzle chocolate in random pattern over cheesecake using an
easy piping technique. Simply melt 2 squares of Baker's Semi-sweet
Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a
small hole in bottom of bag and squeeze to drizzle chocolate. Place whole
pecans around sides of cheesecake and in circl on top of cake.


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