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Pumpkin cheesecake
Published: 11/23/2010 3:57 PM
Last Modified: 11/23/2010 3:57 PM

A reader named Pat shared this recipe with us, just in time for Thanksgiving.

She won first place in a cooking contest for this recipe years ago. She says the crust is the secret. She once tried using Pepperidge Farm chessman cookies in the crust, but she says it turned out too sweet.

PAT'S PUMPKIN CHEESECAKE

3/4 cup graham crackers (you can substitute vanilla wafers)
1/2 cup ground pecans
2 tablespoons sugar
1/4 cup butter
3/4 cup sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon mace
1/2 teaspoon ginger
1/2 teaspoon salt
3 (8-ounce) blocks cream cheese, softened
1/4 cup plus 2 tablespoons sugar
1 egg and 1 yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
Whipped cream and pecan halves for garnish

1. Combine first five ingredients. Mix well and press into a 9-inch springform pan.
2. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt. Set aside.
3. Beat the cream cheese until light and fluffy, add 1/4 cup sugar and the 2 tablespoons sugar. Blend well. Add the egg, yolk and whipping cream. Beat well. Add the cornstarch and other flavorings. Add your pumpkin mixture. Mix well.
4. Pour into the springform pan. Bake 350 degrees until firm in center (check after 1 hour). Your knife should come out clean. Garnish with whipped cream and pecans. Refrigerate.

Reader Comments

3 Total

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weflyaa (2 years ago)

What am I missing? Number 1 says combine first five ingredients, but the fifth ingredient goes in the pumpkin mixture. What fifth ingredient goes in the crust?

Conservative (2 years ago)

Sorry, who wants a cheese cake with all those spices. Doesn't sound especially appealing.

Elusive (2 years ago)

It's sounds delicious.

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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