Pumpkin Cheesecake

Cheesecake. Is there really anything better! No matter what the occasion, or what the flavor, nobody can resist a delicious slice of this heavenly dish!

For me, cheesecake not only makes my mouth water, but as a baker, it’s the ultimate in treat-baking. I mean, how cool is it when you place that amazingly delicious cake on the dessert table and see your guests jaws drop and eyes get big with excitement? And all from this awesome treat that you baked yourself! Oh the joy!

Now, imagine, if you will, the perfect Fall cheesecake flavor. Of course, the first thought that comes to mind is pumpkin, right? And why not? Pumpkin and Fall go together like peas in a pod. But what if that perfect, mouth-watering Fall cheesecake could be baked up by you? What if it was your Pumpkin Cheesecake that you were placing at the center of that dessert table? With some help from our amazing USA Pan Springform Pan, it really is easier than you think. Trust us, in just over an hour you can be enjoying rich, amazing cheesecake, made entirely by you. Sounds great doesn’t it? Then let’s get to baking some Pumpkin Cheesecake!

1 CheesecakeIngredients (Crust):
2 1/2 cups Honeyville Alta Artisan Flour
1/2 cup Brown Sugar

1/4 tsp Himalayan Salt
1 cup Butter, cubed
1/2 tsp Cinnamon
1/4 tsp Nutmeg

24 oz Cream Cheese, softened
1 cup Pumpkin Puree
2 Tbsp Sour Cream
2 Eggs
1 tsp Vanilla
1 1/2 Tbsp Ultra Gel
1 cup Brown Sugar
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1 cup Pecans (for topping)

Preheat oven to 325 degrees.


In a large bowl, whisk together flour, brown sugar, salt, cinnamon, and nutmeg. Add cubed pieced of butter and, using a fork, mix and press ingredients together until a dough starts to form.


In your greased USA Pan Springform Pan, press dough evenly in pan.


Bake at 325 degrees for 10-12 minutes, then remove. Now that your crust is complete, you can begin your cheesecake filling.


In a large bowl, combine cream cheese, pumpkin, sour cream, eggs, vanilla, ultra gel, brown sugar, cinnamon, and nutmeg, and mix together with an electric hand mixer, until ingredients make a smooth, cheesecake filling.


Pour filling evenly over crust. Place pecans evenly on top of cheesecake. Or leave off if you wish to top with caramel.


Bake at 325 degrees for 60-65 minutes. Remove, and let cool in the pan 1 hour before releasing and removing spring side. Place in refrigerator and let cool an additional hour before slicing and serving. If you opted to leave of the pecans and substitute caramel, now is the perfect time to add that to the top.


Rich, creamy, and full of all the flavors we love in a Fall dish, this cheesecake is the ultimate in Autumn desserts! The taste and texture is reminiscent of rich pumpkin pie, but blended with a rich cream cheese flavor. The crust holds strong and gives an added level of flavor that can’t be beat. Best of all, this dish looks absolutely amazing! Who wouldn’t want a slice!


Nothing can beat home made cheesecake, and with a recipe as simple as this, why wouldn’t you bake one up yourself?