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This recipe is from Emeril Lagasse and is excellent.


  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup finely ground pecans
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • (3) 8-ounce packages cream cheese, softened
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 egg yolks
  • 1/4 cup heavy cream
  • (1) 14-ounce can pumpkin pulp
  • Sugared pumpkin seeds;see recipe below
  • 1/4 cup caramel sauce
  • powdered sugar


  • Preheat oven 375 degrees F.
  • Meanwhile, get started on your crust.
  • In a bowl combine the cracker crumbs, nuts, and cinnamon.
  • Then stir in the butter.
  • Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan.
  • Now, make the filling.
  • In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla.
  • Beat until fluffy.
  • Add eggs and yolks all at once, beating on low speed just until combined.
  • Fold in the cream and the pumpkin pulp.
  • It will appear broken but will bake beautifully.
  • Pour into the crust lined pan.
  • Place on a shallow baking pan in oven.
  • Bake for 35-40 minutes or until the center appears nearly set when shaken.
  • Cool 15 minutes.
  • Loosen sides of the pan, and cool for 30 minutes.
  • Chill at least 4 hours before serving. Decorate with sugared pumpkin seeds and serve with caramel sauce.
  • To "sugar" seeds: Melt butter in saucepan. Add brown sugar and pumpkin seeds. Cook slightly until mixture starts to thicken. Pour onto wax paper to cool. Separate while hot.

Categories: Cheesecake  Dessert 
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