Pumpkin Cheesecake

  • Serves: 9- or 10-inch springform pan
  • Baking Temp (degrees F): 325
  • Views: 5380
  • Comments: 45


Cheesecake and photo by sugarpie © Sarah Phillips
This recipe is great to serve in the fall and especially for the Holiday season. Tami Smith, Premium Member, gave me this special recipe which I adapted! The texture of the cheesecake is creamy and light with all of the flavors of traditional pumpkin pie and has been a fixture at my family's Thanksgiving table every year. I like to garnish this cake with spiced whipped cream. Whip 1 cup of chilled heavy cream to stiff peaks with about 2 tablespoons powdered sugar, 1/4 teaspoon each of cinnamon, ginger and nutmeg. You can also add in 1 teaspoon vanilla and 1/2 teaspoon of orange extract, if desired. Pipe a border onto the cake, or serve with a generous dollop on top of each piece. Finish with some freshly grated nutmeg on top and serve.
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