daily meal

Tuesday, November 2, 2010

Pumpkin Spice Cheesecake

Although Halloween has passed, the fall season is still very much alive - as is my fall baking! I have never been a huge fan of pumpkin pie, but when I came across this pumpkin spice cheesecake recipe in my "Cake Doctor" recipe book (I absolutely love the Cake Doctor - she offers many great ideas, recipes, and easy shortcuts for bakers), I was quite intrigued.  Let's just say, that after baking the cheesecake and after devouring the cheesecake, I am more than pleased with this dessert.  Great for a Thanksgiving treat, this recipe can be used in lieu of pumpkin pie at any dinner table wanting to try something a little different.

Pumpkin Spice Cheesecake Recipe

Crust & Filling:
Softened butter or vegetable shortening for greasing the pan
1 package plain spice cake mix
4 tablespoons butter, melted
4 large eggs
2 packages (8 ounces each) cream cheese at room temperature
1 can (14 ounces) sweetened condensed milk
1 cup canned pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1 cup sour cream
1/4 cup packed light brown sugar

Preheat the oven to 325 degrees F and grease a 13 by 9 inch baking pan with butter or vegetable shortening.  Set pan aside.

Measure out a 1/2 cup of the plain spice cake mix and set aside for filling.  Place the remaining cake mix in a bowl with the melted butter and one large egg.  Blend for a couple of minutes or until the batter comes together in a ball.  With your hands, pat the batter evenly over the bottom of your baking pan and smooth out the top.  Set pan aside.
For the filling, place the cream cheese and condensed milk in a bowl and blend with an electric mixer until the ingredients just combine (about 30 seconds).   Then, add the reserved 1/2 cup of cake mix, the remaining 3 eggs, the pumpkin, brown sugar, cinnamon, nutmeg, and ginger.  Using the electric mixer, blend all ingredients together.  Pour the filling into the pan, over the crust, and spread evenly across the pan using a rubber spatula.
Place the pan in the oven and bake for 40 - 45 minutes, or until the cheesecake looks shiny and the center no longer jiggles when you shake the pan.  If you are unsure if your cheesecake is done, just remember that the cheesecake will continue to cook even after it is removed from the oven.  You do not want to over cook otherwise the cheesecake will crack.  Remove the pan from the oven when ready, but leave the oven on.

Now, prepare your topping.  Place the sour cream and brown sugar in a mixing bowl and blend together until the ingredients are well combined.  Pour the topping over the cheesecake and return the pan to the oven.  Bake until the topping sets (about 7 - 10 minutes).
Remove the pan from the oven and place it on a wire rack to cool for at least 30 minutes.  Cover the pan with a lid or plastic wrap and place in the fridge.  Chill for at least one hour, but the longer the better.  The more time the cheesecake spends in the fridge, then the more time the flavors have to meld together for a better tasting dessert.  When ready, cut, serve, and eat up! This cheesecake is also great when served with a dollop of whipped cream, walnuts, or drizzled caramel.  Yum! Pin It


  1. It's Thanksgiving and you haven't posted in weeks! I look forward to see what you've done on this cultural dish-centered holiday!!!!

  2. I know I have been extremely sick... I'm sorry! I will be posting soon and let me know if there are any dishes you would like to see!

    Thank you!