Here’s another pumpkin cheesecake recipe with a more intense pumpkin flavor. It uses a nine-inch springform pan. Get the recipe. Photo and recipe courtesy McCormick.



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October 2010

Product Reviews / Main Nibbles / Cookies, Cakes & Pastries

Recipe: Pumpkin Cheesecake With A Pecan Crust

A Halloween, Thanksgiving & Anytime Cheesecake Recipe From Chef Terrance Brennan



October 21st is National Pumpkin Cheesecake Day; but there’s no reason why it can’t be celebrated any day of the year. Here’s a recipe from one of our favorite chefs, Terrance Brennan of New York City’s Picholine and Artisanal restaurants and Artisanal Cheese shop.

As opposed to recipes with a deep pumpkin flavor, here the pumpkin is more mild, and should appeal to cheesecake lovers who don’t like pumpkin pie.

This recipe serves 10 and requires a 12-inch springform pan.

Also take a look at these cheesecake recipes:


For The Pecan Crust

  • 2 cups (4 sticks) cold unsalted butter, diced
  • 2 cups 10X (fine) confectioners sugar
  • 3 cups + 3 tablespoons all-purpose flour
  • 1-1/2 tablespoons cinnamon, ground
  • 1 egg
  • 1 cup pecans, finely chopped

For The Cheesecake Filling

  • 5-1/2 cups (1-1/4 lbs) cream cheese, at room temperature
  • 3-1/2 cups 10x confectioners sugar
  • 1-1/2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon cloves, ground
  • 1/8 teaspoon ginger, ground
  • 1/8 teaspoon cardamom, ground
  • 1/4 cup heavy cream
  • 2 tablespoons vanilla extract
  • 11 egg yolks
  • 4 eggs
  • 1-1/4 cup pumpkin purée



For The Crust

  1. In the bowl of a standing mixer combine the butter and confectioners sugar. Cream together on low speed until the mixture is light and fluffy.
  2. Add the flour and cinnamon to the bowl and mix well.
  3. In a separate bowl beat the egg. Add the beaten egg and pecans to the mixture and continue to mix until the dough comes together and forms a ball in the bowl.
  4. Remove dough from mixer and wrap tightly in plastic wrap. Chill the dough overnight in the refrigerator.

For The Filling

  1. Preheat oven to 325°F.
  2. Fit standing mixer with the paddle attachment. Add the cream cheese, confectioners sugar and cornstarch. On low speed beat together until thoroughly incorporated.
  3. In a separate bowl sift together the flour, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
  4. With the mixer on low speed beat the flour mixture into the cream cheese mixture one third at a time, stopping to scrape the bowl after each addition and beating only until combined.
  5. Add the cream and vanilla to the mixture and beat until combined.
  6. In a separate bowl beat the egg yolks and whole eggs together.
  7. Add the beaten eggs and pumpkin purée to the mixture and beat until combined, being careful not to overmix.


  1. Wrap the bottom of the pan in aluminum foil (this prevents the water bath from leaking in).
  2. Remove the chilled pecan crust from the refrigerator and carefully press it into the bottom of a round 12" x 3" spring form pan.
  3. Place the pecan crust in preheated oven and bake for 10 minutes until golden brown.
  4. Remove the baked crust from oven and cool for 15 minutes.
  5. Pour the cream cheese filling on top of the crust and place the spring form pan in a high sided baking sheet or roasting pan.
  6. Create a water bath by pouring hot tap water into the baking sheet/roasting pan so that is comes halfway up the side of the spring form pan. Bake the cheesecake for 25 minutes.
  7. Lower the temperature in the oven to 300°F and bake for an additional 25 minutes.
  8. Turn off the oven and leave cheesecake in the oven until it sets, approximately 20 minutes.
  9. Remove the cheesecake from the oven and cool for at least 6 hours or refrigerate overnight.

Recipe © Copyright Artisanal Premium Cheese. Other material