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Extraordinary cheesecake? The Brandy make this recipe so much better. I only use fresh pumpkin in my recipes. In the Fall I purchase several pie (small) pumpkins. All I do is clean, peel and cube then steam them until cooked through. Once cooled, I freeze them in 1 & 2 cup amounts. This way I always have fresh on hand.

Prep time:
Cook time:
Servings: 16


Cost per serving $1.26 view details


  1. Heat oven to 325°F. Grease 9-inch springform pan with shortening.
  2. Prepare the Crust: In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  3. Prepare the Filling: In another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside.
  4. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  5. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  6. Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  7. To Serve: Run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
  8. Tip #1: To help prevent cracks in the cheesecake, don't over beat the cream cheese mixture once the eggs are added. Also, cook the cake in a water bath.
  9. Tip #2: Use ground ginger snap, Amaretti, or chocolate wafer cookies for the crust instead of graham crackers.
  10. Topping Idea #1: Amaretto...1 Cup Whipping Cream; 1 Tbsp. Powdered Sugar; 1 Tbsp. Amaretto or 1/8 Tsp. Almond Extract; Toasted Sliced Almonds. Directions: Beat whipping cream, powdered sugar and amaretto with electric mixer on high speed until soft peaks form. Spread over the top of cooled cheesecake. Sprinkle with almonds.
  11. Topping Idea #2: Turtle... 1/2 Cup Pecans, Toasted & Chopped; 2 Oz. Bittersweet Baking Chocolate, Coarsely Chopped; 1 Tbsp. Vegetable Oil; 1 Cup Caramel Topping. Directions: Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate and caramel over pecans.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 142g
Recipe makes 16 servings
Calories 482  
Calories from Fat 259 54%
Total Fat 29.34g 37%
Saturated Fat 15.49g 62%
Trans Fat 0.0g  
Cholesterol 143mg 48%
Sodium 419mg 17%
Potassium 203mg 6%
Total Carbs 47.84g 13%
Dietary Fiber 1.0g 3%
Sugars 31.29g 21%
Protein 7.5g 12%


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