Pumpkin Cheesecake

“Dawnell’s husband, who went to culinary school, sent this cheesecake to the office one day. We all really enjoyed it, and he was kind enough to share the recipe with us.” – Calla Ferre

Pumpkin Cheesecake

Course: Cakes & Cupcakes


  • 8 Ounces Graham Cracker Crumbs
  • 1/4 Cup Plus 1 Tablespoon Unsalted Butter Melted
  • 2 Tablespoons Sugar
  • 24 Ounces Cream Cheese Room Temperature
  • 1 Cup Plus 2 Tablespoons Sugar
  • 8 Ounces Sour Cream
  • 12 Ounces Pumpkin Puree
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger
  • 1/8 Teaspoon Clove
  • 2 Tablespoons Brown Sugar
  • 3 Large Eggs
  • 1 Teaspoon Vanilla


  • Combine graham cracker crumbs, melted butter, and 1 ounce sugar. Press into baking dish and bake at 450 degrees for 5 to 8 minutes until edges are dark brown. You should be able to smell it in the oven.
  • Beat cream cheese and remaining sugar on low-medium speed until there are no lumps. Incorporate as little air as possible.
  • Combine sour cream, pumpkin, spices, and brown sugar. Spoon into cream cheese while mixing on low. Scrape down sides of the bowl, mix again.
  • Combine eggs and vanilla. Add to cream cheese mixture slowly until smooth. If you have any lumps, you can strain the mixture.
  • Pour into cooled crust and bake in a water bath at 325 degrees for 1 hour until the center looks like jello when you shake the pan or reads 150 on a thermometer. If you overbake it will crack.

2010 Recipe – Dawnell Kenney