Category: Desserts

Pumpkin Cheesecake

Crust Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cups finely ground ginger cookies, homemade or store bought
  • 1 tablespoon granulated white sugar
  • 1/4 cup unsalted butter, melted

Filling Ingredients

  • 3 8oz.pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice

Whipped Cream Ingredients

  • 1 pint heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 cup powdered sugar


  1. Bring all ingredients to room temperature.

Making the Crust

  1. Mix crust ingredients together. Press into the bottom of your spring-form pan. Tip: A heavy glass with a flat bottom or similar helps.
  2. Bake for 5 minutes at 350. Set aside.

Making the Filling

  1. Combine cream cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer.
  2. Add pumpkin, eggs, and spices, to the cream cheese mixture and beat until smooth and creamy.


This is the most tricky step. It is very easy to overcook a cheesecake. You can tell that your cheesecake is done baking when the sides have set up but the center is still wobbly and wet in appearance. Overcooking will cause ugly cracking and may affect the texture of your cheesecake.

  1. Pour cream cheese mixture into pan and bake at 350°.
    1. 50-60 minutes for a 8″ spring-form pan.
    2. 30-40 minutes for a 9″ spring-form pan.
  2. After about half way through keep a close eye to make sure you don’t overcook.


  1. Set cheesecake on wire rack and let cool completely (at least 2 hours).
  2. Cover and chill overnight.

Whipped Cream Topping

  1. Beat cream until soft peaks start to form.
  2. Add sugar, extract, and spices.
  3. Continue beating until desired consistency is reached. Do not overbeat.


  1. Slice it up, add a whipped cream dollop to each slice, and watch your thighs grow in real time!

Crema Catalana


  • 2 C Milk
  • 1 Cinnamon Stick
  • Rind of 1 Lemon
  • 1 t Vanilla Extract
  • 4 Egg Yolks
  • 1 T Cornstarch
  • 3/4 C Sugar
  1. In a double boiler, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.
  2. In a bowl, whisk the egg yolks, cornstarch, and sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.
  3. Slowly heat the mixture until it begins to thicken. Do not let boil.
  4. Portion into cups and refrigerate for at least 3 hours.
  5. Sprinkle the top with a thin layer of sugar. Using a torch, caramelize the sugar being careful not to scorch.

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