I made this for my brother’s birthday and added a special ingredient of the seeds from one vanilla bean. While they are expensive I recommend buying in bulk if you have the opportunity. Then once you scrape the bean throw the pod in a Mason jar and fill with sugar to make your own vanilla sugar. This works very well and re-flavors the sugar when you keep adding new sugar to the jar. Plus you can give it as a gift.
Crust:
1 1/2 Cups Graham Cracker (One pack plus two crackers smashed)
1/4 Cup Sugar
4 Tbsp Butter
Combine ingredients and press in bottom of spring form pan.
Filling:
3 8 oz. Packages of Cream Cheese (room temp.)
1 1/2 Cups Sugar
4 Eggs
1 19 oz. can pumpkin
2 Tsp vanilla
1/4 Tsp. Nutmeg
2 Tsp Cinnamon
1/2 Tsp. Ginger
Blend cream cheese and sugar until smooth. Add eggs, pumpkin and rest of ingredients one at a time until batter is well blended. Pour over crust, bake at 350º for 45 minutes. Turn off oven and leave in for another hour. Remove from oven and let stand for two hours. Refrigerate. (The original recipe said to bake for 35 minutes but it was not long enough so I am recommending 45.)
Tags: cheesecake, dessert, Food, pumpkin —
October 25th, 2009 at 5:14 pm
This cheesecake recipe is very good. In fact, it tastes better than the seasonal pumpkin cheesecake at the Cheesecake Factory.
October 26th, 2009 at 6:41 pm
Wow, I feel honored to hear that. Although I have to admit it has been so long since I tried the cheesecake that I forget how it tastes…..just that I liked it enough to get the recipe.
October 28th, 2009 at 1:11 pm
Hi there
this cheesecake looks amazing! i haven’t made cheesecake in awhile since mines always manages to have a big crack in the middle. maybe i should give it another chance. 
oh and btw, you have an amazing sister-in-law. her tummy must be round like a pumpkin by now. haha
October 28th, 2009 at 6:50 pm
I have another recipe for pumpkin cheesecake that gets a cranberry glaze on top that I am hoping to have the time to experiment with and post in the near future. I ended up with a crack in mine after I pulled it from the oven. One trick is to run a knife around the edge of the pan after about 30 minutes of cooling. I plan on trying it next time and yes, Aeri’s tummy is nice and round but she truly looks a beautiful as ever.
November 5th, 2009 at 3:59 pm
this sounds good! i think im going to make it for thanksgiving.. a quick question though.. do u mean vanilla as in vanilla bean and ginger as in the ginger root or powdered ginger?
November 8th, 2009 at 9:34 am
Hi, the vanilla in the recipe is just normal liquid vanilla and the ginger is the powdered type, although it might be interesting to try experimenting with using ginger root. I used the normal amount of liquid vanilla and added the vanilla bean in addition to it.
November 23rd, 2009 at 1:20 pm
=O WOW i want to make this for thanksgiving.. but did you use a water bath.. what size pan did you use? did you have to butter the sides?
February 6th, 2010 at 10:42 am
Hi Judy – sorry for the late reply. I did not use a water bath nor did I bother to grease the pan. The spring-form pan was teflon coated so I just left it at that.