8 Mouthwatering Dessert Recipes


Pumpkin Cheesecake (1 of 8)


Pumpkin Cheesecake(1 of 8)


Pumpkin is one of the most loved gourds of America, and a cheesecake is no less. Having a combination of these two ingredients in a dessert will make every guest on your dinner lick their fingers. This pumpkin cheesecake recipe is also quite easy-to-make, which means that you will get enough time to prepare other dishes for the dinner party.


For the Crust:

  1. 3 tablespoons all purpose flour
  2. 1 egg yolk
  3. 2 cups gingersnap cookie crumbs or any cookie of your choice
  4. ¼ cup melted butter
  5. ½ cup brown sugar

For the Filling:

  1. 1 cup brown sugar
  2. Canola oil cooking spray
  3. 1/2 teaspoon ground ginger
  4. ½ cup white sugar
  5. 1 teaspoon ground cinnamon
  6. 4 large eggs
  7. 1/4 teaspoon ground allspice
  8. 1 tablespoon vanilla extract
  9. 1/4 cup all-purpose flour
  10. 4 (8 ounce) packages cream cheese at room temperature
  11. 2 large egg yolks
  12. 1 tablespoon whiskey (preferably bourbon)
  13. 1/4 teaspoon freshly grated nutmeg
  14. 2 (15 ounce) cans pure pumpkin puree
  15. 1/4 teaspoon salt


  1. In a bowl, mix together 1/2 cup brown sugar, gingersnap crumbs, 3 tablespoons flour, and melted butter.
  2. Add 1 egg yolk into the bowl and stir until the crumbs are completely mixed and the mixture is able to hold when pressed.
  3. Preheat oven to 325 degrees F.
  4. Spray a medium sized pan with cooking spray and spread the crumb mixture over it.
  5. Press the crumbs so that they form a firm crust. Once the mixture is one inch thick from the sides, move the pan over a thick aluminum foil sheet.
  6. Curl the sheet upwards so that it covers the sides and rim of the pan.
  7. Now place the pan with the foil in a roasting pan.
  8. In a mixing bowl, add together 1 cup brown sugar, cream cheese, and white sugar.
  9. Now mix the ingredients at low speed until smooth.
  10. Raise the mixer speed to high and let the mixture get fluffy and light.
  11. In a separate mixing bowl, add the pumpkin puree, ginger, nutmeg vanilla extract, cinnamon, salt, and whiskey.
  12. Mix the ingredients until thoroughly combined.
  13. Mix in 1/4 cup flour, yolks, and eggs into the mixer bowl.
  14. Now add cream cheese mixture into the pumpkin mixture bowl and combine so that it is smooth.
  15. Pour this filling into the crust and use a spatula to jiggle the mixture so that no bubbles remain.
  16. Place the cheesecake in roasting pan and the center rack of the oven.
  17. Fill the roasting pan with hot water to reach the middle of the pan.
  18. Bake the cake for 1 hour 45 minutes or until the cake is cooked through.
  19. Now take out the cheesecake from oven and insert a knife from the edge of the pan.
  20. Let the cheesecake settle for 1 hour.
  21. Remove the cake from the pan and let it cool at room temperature for 2 to 3 more hours.
  22. Cover the cheesecake with aluminum foil and place it in the refrigerator.
  23. Once it is chilled, top it with whipped cream.