THE most amazing Pumpkin Cheesecake

This is a staple at my Thanksgiving table, so I wanted to share THE most amazing pumpkin cheesecake recipe with you.

Many years ago I was at my favorite tea room in South Texas, the Peachtree in Fredricksburg, Texas (which is unfortunately no longer in business).

The waitress asked if I wanted dessert, to which I replied “no”. She asked if I had tried their pumpkin cheesecake and insisted it was so good, she wanted me to try it. She said if I didn’t love it, she wouldn’t charge me.

Honestly, it didn’t sound that great to me, but what did I have to lose?

Ya’ll she brought that cheesecake, and it was life changing! Seriously!!!

The tearoom had a cookbook and the recipe was in it, so I bought the cookbook and I’ve been making this cheesecake ever since.

It is a family favorite and requested every Thanksgiving.

It has quite a few ingredients, but it’s fairly easy to make, and well worth the time.

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ingredients

Crust:

1 1/4 cups graham cracker crumbs
1/2 cup finely chopped pecans (optional)
1/4 cup brown sugar
1/4 cup granulated sugar
4 tablespoons (1/4 cup) butter, melted

Combine all ingredients and mix well. Pat mixture firmly into the bottom of a buttered 9″-10″ springform pan. Bake 15 minutes in a pre-heated 325 degree oven. Remove from oven and set aside. Reduce oven to 300 degrees.

Filling:

3/4 granulated sugar
1 cup canned pumpkin
3 eggs
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
24 oz. cream cheese, softened
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons evaporated milk or whipping cream
1/2 teaspoon vanilla

directions

1 Mix 3/4 cup sugar, pumpkin, eggs, nutmeg ,cinnamon, ginger and salt in a bowl. Set aside.
2 Using an electric mixer, beat the cream cheese and 6 tablespoons sugar until smooth.
3 Add cornstarch, evaporated milk or cream, and vanilla, beating well after each addition.
4 Add pumpkin mixture to cream cheese mixture. Mix until no traces of white remain.
5 Pour filling mixture into prepared springform pan, and bake 1 hour at 300 degrees until sides have risen. The center will be soft.
6 Turn off the oven and let cake cool with door closed for several hours or overnight. Refrigerate cheesecake. May be served with whipped cream, a dusting of powdered sugar, cinnamon, or small pieces of toffee, if desired.

This amazing cheesecake is great for any fall gathering and especially for your Thanksgiving dinner.

I hope you enjoy trying your own “THE best pumpkin cheesecake”!!

blessings and Happy Fall,
michele

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