Living The Sweet Life: Pumpkin Cheesecake

Friday, October 22, 2010

Pumpkin Cheesecake

This recipe was given to me by a good friend as most recipes are.  It's a combination of my oldest son's two favourite things, cheesecake and pumpkin pie.  It's hard to imagine any dessert other than pumpkin pie at Thanksgiving, but trust me on this - you will change your mind when you taste this.  My girlfriend was almost tempted to sit down and write this out on a cute recipe card like she has in the past, but then she got thinking and decided, no "we" (as in all the friends) have an old "clipped" original version just like this one.  It's part of the fun that we all have the same; an old newspaper clipping that has been blown up on a copier so we can see it, it's been faxed and scanned, emailed, facebooked and now blogged.  So here it is, your own beaten up copy.  You can make this one day ahead and you're guests will love it.

Pin up image by Gil Elvgren


1. For The Crust

24 graham crackers crushed (that's two cups of the crumbs)
1/2 cup sugar (try not to notice how much sugar is in this recipe)
1/2 cup melted butter

Combine the graham cracker crumbs with the sugar and melted butter.  Press into a 9 x 13 buttered pan.

2. For The Cheesecake Layer

8 ounces of cream cheese (that's one brick if you're Canadian)
3/4 cup sugar
2 eggs beaten

Beat the cream cheese, sugar and beaten eggs together.  Pour over the crust and bake at 350 degrees for 20 minutes.

3.  For The Pumpkin Layer:

2 cups of canned pumpkin (I use Royal City brand, because that's what my Grandma used)
3 egg yolks (set aside the whites)
1/2 cup milk (this is no time to use low fat milk)
1 tsp. cinnamon
1/2 cup sugar
1/2 tsp. salt
1 envelope of unflavoured gelatin (dissolved in 1/4 c cold water)

In a saucepan cook the canned pumpkin for 10 minutes on medium heat.

While the pumpkin is cooking, in a mixing bowl, mix together the egg yolks, sugar, cinnamon, sugar, salt and gelatin/water mixture.  Add this to the pumpkin when cooked, and let the mixture cool until thick.  Put it in the fridge for an hour or so and give it a stir now and again.

One hour later...

3 egg whites
1/4 cup sugar

Beat the egg whites and sugar until stiff and fold into the pumpkin mixture.  Pour over the cream cheese and place in the fridge.  You can cover it up, you're done until the day you serve it.

When you serve it you'll notice the recipe suggests to use a spoonful of cool whip to top the dessert.  No, no, noooo ... see next step.

4.  The Whip Cream Layer

2 cups of whipping cream
1/4 cup icing sugar

Whip the cream until frothy and add the icing sugar slowly a tablespoon at a time.  Whip until it holds peaks and taste it as you go.  If you want more icing sugar, feel free.  The whipping cream should be nice and sweet. 

Spread this over top of the pumpkin layer and cover with saran wrap over until your ready to cut it up and serve it.  Because this is in a pan, I would suggest you cut it up in the kitchen, and then serve it to the guests already on dessert plates.

Thank you "Tune" for the amazing recipe.
I've been asked for the recipe three times already, that's how you know it's a "keeper".

Spencer was just proof reading the blog and said, "Oh I wish we still had some of that!"


  1. You are so welcome! As much as we all love traditional pumpkin pie at Thanksgiving, I knew you and your Crew would love this fabulous pumpkin dessert! I can see by the picture that yours turned out perfect and as I'm staring at that last picture, I'm with Spencer ... I want more too!

  2. Also ...
    You can make it in a springform pan if you are wanting to do a showy presentation.

    For a nice richness, add a wee splash of REAL vanilla extract when whipping the cream.