Over the weekend we hosted a family potluck dinner at our house on the weekend for 13 adults and 4 kids on my dad’s side. We hope it to be a re-occurring event and, since the first went smashingly, will probably see that realized.
The only rules are: The host provides the house, dessert, and beverages. Everyone else brings a main or side of some sort.
So dessert – I wanted something to speak to the season and could think of nothing better than pumpkin. But pumpkin roll, pumpkin spice cake, what? In the end my pregnant belly ruled and it wanted cheesecake. Pumpkin cheesecake.
This recipe is such a winner. Don’t let the ingredient list seem daunting. This may have been a bit more involved than a regular cake recipe, but there was nothing difficult about it.
The only modifications I made were to substitute nutmeg for the mace and lemon juice for lemon extract and that was only because I didn’t have those things in my cupboard. As if the cheesecake itself wasn’t decadent enough, I followed one reviewer’s lead and mixed up a quick maple cream glaze to drizzle over it. Oh my.
I wish I had a picture!
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 Tbsp white sugar
2 Tbsp brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 tsp ground cinnamon
1/2 tsp ground mace (I used nutmeg)
1/2 tsp ground ginger
1/4 tsp salt
3 8-oz packages cream cheese
3/8 cup white sugar
1 egg yolk
2 Tbsp whipping cream
1 Tbsp cornstarch
1/2 tsp vanilla extract
1/2 tsp lemon extract (I used 1/2 tsp lemon juice)
Preheat oven to 350 degrees.
Combine the graham cracker crumbs, ground pecans, 2 Tbsp white sugar, 2 Tbsp brown sugar, and the melted butter. Mix well. Firmly press mixture into a 9-inch springform pan.
Combine 3/4 cup of white sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger, and salt in a medium bowl. Mix well and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/2 cup plus 2 Tbsp white sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream. Beat well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees for 50 to 55 minutes. Do not overbake. Let cheesecake cool on a wire rack, then refrigerate.
I sprinkled a few more chopped pecans to decorate the cake, then let people pour on their own maple cream glaze (but you could also spread the glaze over the cheesecake before serving).
For the maple cream glaze (from here): Combine 3/4 cup maple syrup and 1 cup whipping cream in a medium saucepan. Bring to a boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in 1/2 cup chopped pecans. Cool completely.