• 1 cup graham cracker crumbs
  • cup ground nuts, toasted
  • ¼ cup sugar
  • ¼ cup butter, melted
  • 2 packages cream cheese
  • 1 cup sugar
  • 1 ½ tsp vanilla extract
  • ¼ cup sour cream
  • ¼ cup heavy cream
  • ¾ teaspoons ground cinnamon
  • teaspoon ground ginger
  • teaspoon ground nutmeg
  • teaspoon ground cloves
  • cup flour
  • 4 eggs
  • 1 ½ cups pumpkin puree


1. Crust: Preheat oven to 350 degrees. Lightly grease a 9 inch springform pan. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press onto bottom of pan. Bake 7 minutes or until edges are lightly brown. Remove from oven and cool on a wire rack. Maintain oven temp.
2. Filling: In a large bowl, combine cream cheese, sugar, and vanilla. Add sour cream and whipping cream, stir until well blended. Mix in cinnamon, ginger, nutmeg, cloves, and flour. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Pour mixture into prepared crust.
3. Place cheesecake on middle oven rack. Position a pan filled halfway with hot water on lower rack. Bake 15 minutes at 350, then lower oven temperature to 300 and bake another 70 minutes or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. Remove from oven and cool completely on wire rack. Cover with plastic wrap and refrigerate at least 8 hours.


Cheesecake, Roundeye


Jodi Silverberg


8 servings