• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Marge Perry's A Sweet and Savory Life

  • Recipes
  • Articles
  • Calendar
  • About
  • Contact

Thanksgiving Dessert #2: (Out of this World) Pumpkin Cheesecake

November 19, 2011 By Marge Perry

This gorgeous dessert tastes even better than it looks. Sweet pumpkin pie spices have found their true soul mate in slightly tangy cheesecake– like any good pairing, each brings out the best in the other.

Making the swirled marble pattern is easy, but not necessary. You can simply blend all the ingredients togethers for a cheesecake that comes out a beautiful amber color.

Pumpkin Cheesecake

Crust:

1 1/4 cups graham cracker crumbs

5 tablespoons butter, melted

1/4 cup sugar

Filling:

24 ounces cream cheese

1 cup sugar

3 tablespoons flour

1 teaspoon vanilla

5 large eggs, divided

3/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1 15-ounce can pumpkin puree

1/4 cup brown sugar

1 cup sour cream

  1. Preheat the oven to 350F. Coat a 9-inch spring form pan with cooking spray.
  2. Combine the graham cracker crumb, butter and sugar. Pat the mixture on the bottom and part of the way up the sides of the pan. Bake 10 minutes; remove from oven and let cool. Reduce the oven temperature to 300F.
  3. In the bowl of an electric mixer, combine the cream cheese, white sugar, flour and vanilla; beat until smooth. Add 3 of the eggs and beat until smooth.
  4. In a separate bowl, beat the remaining 2 eggs with a whisk. Add the cinnamon, allspice, ginger and nutmeg; whisk. Stir in the pumpkin puree, brown sugar, and sour cream; mix thoroughly.
  5. Pour the (white) cream cheese mixture into the cooled crust. Spoon the pumpkin mixture over it in small dollops, leaving about half the white mixture visible. Insert a butter knife into each pumpkin dollop and drag it through the cream cheese mixture, forming a swirl or marble of the colors.
  6. Place the cake in the center of the oven and bake 1 hour. Turn the oven off and let the cake sit undisturbed for another hour. Cool, then refrigerate at least overnight.

May be made up to two days in advance and kept, well-wrapped, in the refrigerator.

For more Thanksgiving recipes and a guide to planning and timing, click here

Special thanks to my talented and nearly perfect daughter, Rachel Fagiano, who came up with the concept for and styled the photo above.

Filed Under: Desserts, Great for Gatherings, Recipes

Previous Post: « Thanksgiving Dessert: Pumpkin Pie with Pecan Streusel Topping
Next Post: Brussels Sprouts with Bacon: Easy Do-Ahead Side Dish for Thanksgiving »

Reader Interactions

Get More Updates!

Sign up to get exclusive updates & tips!

Comments

  1. Kristin says

    November 19, 2011 at 9:28 am

    I’m becoming food obsessed Marge. I’m making the parsnip purée and this cheesecake! I just hope it makes it to the Thanksgiving table!

    • Marge says

      November 19, 2011 at 10:21 am

      You know, Kristin, it is just a wee bit early to make the parsnips for Thanksgiving so I think you better eat this batch (call it the test batch).
      The Galactic cheesecake, on the other hand, you could make tomorrow and it will still be good. But you better hide it from yourself if it’s going to be hanging around for four days. (is hiding something from yourself like trying to tickle yourself? Neither can actually happen. Well, unless you don’t have all your faculties in which case, I’d say you’re going to just eat the cheesecake anyway).

Trackbacks

  1. How to Carve Your Turkey says:
    November 22, 2011 at 2:45 pm

    […] (Out of this World) Pumpkin Cheesecake […]

  2. Smashing Pumpkins | Blogeats says:
    November 14, 2012 at 8:27 am

    […] A pumpkin cheesecake from the impeccable Marge Perry’s impeccable blog A Sweet and Savory Life. […]

Primary Sidebar

I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

To learn more about me, click here →

Subscribe

sign-up here for email updates!

  • Want to see a cool trick for poaching eggs? Check out this video we did for Anolon. The trick comes at :22!

  • Craftsy Blogger Awards - Winner Best Tutorials Badge

    Popular Posts

    How to Cook Tender, Juicy (not dry!) Chicken Breasts

    Grilled or Roasted Spice-Rubbed Chicken Thighs: My Go-To Easy Dinner

    Strawberry Frosted Cupcakes

    Disclosure statement

    Do you have Chicken Anxiety??

    Become a Chicken Master! Make moist, tender, juicy, safe chicken each and every time. My online Craftsy video class, All About Chicken will show you how. Click here to learn more-- and get a special reader discount of half price.

    Footer

    Hero Dinners: Complete One-Pan Meals That Save the Day, our latest cookbook, is available wherever books are sold (including on Amazon).

    Want to see more of my work? Click on "Articles" at the top of the page for links to our recipes, articles and videos in magazines, websites, and social media.

    Feel free to connect/follow via any of the social media buttons below or drop me a line here through my contact page. Read More…

    More From the Blog

    Subscribe

    sign-up here for email updates!

    Copyright © 2023 asweetandsavorylife