My pumpkin cheesecake brings all the boys to the yard…

It’s finally the most wonderful FOOD time of the year! All of the holiday recipes are coming out of hiding, soon to be devoured and eventually inspire some New Years resolutions to get fit. But until then, let’s get cooking!

My husband and I had our first family Thanksgiving dinner this weekend since his mom’s side of the family will be spread around the world on the actual day. I volunteered to try my hand at making a pumpkin cheesecake. My mom flawlessly makes it every year, and it has become Ryan’s favorite dessert…so I of course need to know how to make it!

Below is the easy recipe, enjoy!

Pumpkin Cheesecake – Martha Stewart

*To prevent the top from cracking, be careful not to overmix the batter, and do not open the oven door while the cake is baking or cooling inside the oven.*


• For the Crust

  • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted

• For the Filling

  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature


  1. Preheat oven to 350F. Have a rack ready in center of the oven. Get your 9” nonstick springform pan ready to go.
  2. Make your crust: Using a medium bowl, mix the graham cracker crumbs and sugar, and add your melted butter until moist after mixing. (To turn crackers into crumbs, use food processor, or put into ziplock bag and smash with a rolling pin, meat tenderizer…anything that can get you crumbs). Press this mix into the bottom of the springform pan and bake 10-12 minutes…until it is a golden brown on the edges.
  3. Make the filling: Using an electric mixer on a low speed, beat the cream cheese and sugar until smooth. Carefully mix in flour (don’t overmix it!), then add the purée pumpkin, pie spice, vanilla, and salt. Mix all of these in until mixture is smooth. Then you can add one egg at a time, mixing in between each addition.
  4. Put your pan/crust on a baking sheet and pour the filling onto the baked crust. Smooth out the top, and bake for one hour. After one hour, turn off the oven and keep it in there 5-6 more hours, without opening the door of the oven.
  5. After 5-6 hours, take it out of the oven and continue to cool to room temperature. After cooling is complete, cover with plastic wrap and refrigerate for at least 4 hours.
  6. Before serving, take off edge of spring form pan. You can also add whipped cream (Irish cream infused whipped cream recipe-coming soon).

To ensure clean slicing, cut it with a hot knife! Enjoy!


© 2013 Martha Stewart Living Omnimedia. All rights reserved.


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