Spiced Pumpkin Cheesecake

November 28, 2010

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Spiced Pumpkin Cheesecake
Pumpkin pie, meet cheesecake. Cheesecake, meet pumpkin. Nothing screams Thanksgiving more than pumpkin pie. However, I just can’t eat that much pumpkin baked inside a pie crust, which is why cheesecake is the perfect pair. Together they form one pie with the best of both worlds. The cream cheese gives the pumpkin a smooth, silky texture that just melts in your mouth. I guaranteed this pumpkin cheesecake will be the creamiest cheesecake you’d ever had. And the turtle topping? Gives an nutty explosion of flavor that contrasts with that smoothness. Don’t expect any leftovers.

Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

[tasty-recipe id=”17934″]

Baking tip: To prevent cracks, open the oven slightly at the end of 90 minutes and let the hot air come out of the oven until it’s at room temperature and then take the cheesecake out.

Decorating tip: Toasted some chopped pecan pieces with brown sugar and butter. Sprinkle on the top of the cheesecake and drizzled with caramel.
See those air holes in the cheesecake? That’s a sign of a super light cheesecake that’s creamy and silky! Seriously, after taking it out from the fridge I plopped down and ate it straight from the pan.
Spiced Pumpkin Cheesecake



Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.