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Pumpkin Cheesecake

Two 9-inch cheesecakes



3 cups graham cracker crumbs

¼ cup brown sugar

1 teaspoon ground cinnamon

½ pound butter, melted

1 tablespoon ground ginger


2 14-to 15-ounce cans pumpkin purée

2½ cups sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon salt

1 cup heavy cream

3 pounds cream cheese (six 8-ounce packages)

10 eggs

Garnish (optional)

Fresh whipped cream, toasted pumpkin seeds, seasonal berry preserves


  1. Preheat oven to 300°F. Combine crust ingredients in a large bowl.
  2. Spray two 9-inch pie plates with cooking spray. Add half of crust mix to each pie plate and pat down evenly on bottom and sides.
  3. Place cream cheese and sugar in the bowl of a standing mixer with paddle attachment and blend for 3 minutes. Add pumpkin purée, spices, and salt and mix until thoroughly combined.
  4. Add eggs one at a time, scraping bowl after each addition. With mixer on low, slowly add heavy cream and mix until smooth.
  5. Divide mixture evenly into pie plates, ¾ full each.
  6. Bake pies for 45 minutes.
  7. Garnish with whipped cream, toasted pumpkin seeds and seasonal berry purée if desired.

Moderne Barn bakes cheesecakes in individual sizes. If you have 3-inch molds at home, this recipe yields 24.

Hudson Valley Restaurant Week is back this April 8-21!