Pumpkin Cheese Cake

Yea, this is my most favorite thing in the world at least for a couple months, lol. (Also one of my most guarded recipes until now!)

Make this a couple nights before the big day, to lessen the last minute cooking load. Trust me, people will love this stuff!

Crust

  • 22 Gingersnap cookies (about 7 ounces)
  • 1 Tablespoon Dark Brown Sugar
  • 1 Tablespoon ground Ginger (splurge, get the real stuff!!)
  • 2 Tablespoons Butter (Melted)

Combine the Cookies, Brown sugar, and Ginger (not the butter!) in the food processor or blender and grind up fairly fine, but not to a powder. (It’s gonna be LOUD!!) Add in the butter and buzz it a few times to mix it well.  Press this into a 10 inch spring form pan and set it aside for now.

Filling

  • 2 pounds Cream Cheese (or Neufchatel if it makes you feel better about the fat content) That’s four 8 oz boxes
  • 1 quart jar of OHL Farm Canned Pumpkin cubes
  • 1-1/2 cups Sugar
  • 5 Fresh OHL Farm Eggs (Ok, the store ones will work just fine, take them out of the fridge before you make the Crust!)
  • ¼ cup Flour
  • 2 Teaspoons Pumpkin Pie Spice

Preheat the oven to 350. When it reaches temp, bake the crust for 10 minutes. (Set the timer!!) Allow the crust to cool while you finish making the filling.

Pour the Pumpkin into a strainer or colander to drain, let set for now to drain well. Cream the cream cheese with a blender until it’s kinda fluffy. Gradually add in the sugar while blending, then follow with the eggs, blending each in before adding the next. Mix the Pie spice into the flour, then add gradually to the cream cheese mixture while mixing.

Mash ¼ cup of the pumpkin and set aside for the topping. Mash the remaining pumpkin in a bowl, then add to the cream cheese mixture and blend well. Pour into the cooled crust and bake about 1 hour and 45 minutes total, but turn the heat down to 325 after the first 20 minutes. The center should feel slightly firm, but jiggle a little. Turn oven off, and open the door to the first notch. Leave the cake in for at least 30 minutes. It should shrink down a bit and be more firm. Take it out carefully, cover with a clean cloth, and allow it to cool completely, out of the fridge.

Topping

  • 1 cup sour cream
  • 2 tablespoons Sugar
  • Reserved ¼ cup of Pumpkin from the filling
  • 1 good pinch (or maybe 1/8th teaspoon) Cinnamon

Mix it all together well, and pour on top of the mostly cooled, but maybe a little warm cheese cake.

Sit back and spike that Egg Nog, you deserve it.

Merry Christmas, and Happy Holidays

From Mike at

The OHL Farm

1 comment for “Pumpkin Cheese Cake

  1. Pam
    December 24, 2016 at 10:05 am

    Thank you, Mike for all the yummy recipes! Have a Merry Christmas!

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