Pumpkin Harvest Cheesecake


¾ cup

Chocolate wafer crumbs

1/3 cup

Ground pecans

3 tbsp

Butter, melted

1 ½ cups

Canned pumpkin


Eggs, at room temperature

½ cup

Firmly packed brown sugar

1 ½ tsp


½ tsp each

Ground ginger & ground nutmeg

3 packages

Cream cheese, softened (250 g / package)

½ cup


1 tbsp




  • Heat oven to 350 F. 
  • Combine first three ingredients and press onto bottom of 9” springform pan.
  • Bake 20 minutes


  • Whisk together the pumpkin, eggs, brown sugar, and spices.
  • Using electric mixer, beat cream cheese, sugar and cornstarch.
  • Blend in pumpkin mixture.
  • Pour over crust.
  • Bake 50-55 minutes, or until centre is just set.
  • Remove from oven and run knife around rim of pan.
  • Cool thoroughly at room temperature.  Refrigerate overnight.

Try drizzling chocolate in random pattern over cheesecake, by melting 2 squares semi-sweet chocolate over hot water. Drizzle chocolate over top of cake in a random pattern.    Sprinkle chopped pecans across top of cake for decoration.

Serves 10-12