sketch of Bob above the Pumpkin Cheese Cake recipe.

Sunny is no longer with us, but we remember him as a master at making cheesecakes. This was one of his favorite Holiday cheesecake recipes, His Pumpkin Cheese Cake! - Bob & Rob.

SUNNY'S PUMPKIN CHEESECAKE

PUMPKIN CHEESE CAKE CRUST:
For the cheese cake crust use a (10 inch) springform pan.
2 c. graham cracker, cookie or any other type crumbs
7 T. butter
1/3 c. sugar
1/2 t. cinnamon

Mix crust ingredients together and place in bottom and partially up sides of springform pan. Place in freezer for 10-15 minutes.

PUMPKIN CHEESE CAKE FILLING:
1 1/2 c. sugar
4 pkg. (8 oz. ea.) cream cheese
4 eggs, slightly beaten
2 egg yolks, slightly beaten

Mix together, but don't over mix.
Add:
2 1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. allspice
3 T. flour
1 t. ginger

Mix filling ingredients together and add 1 c. whipping cream (unwhipped), 1 T. vanilla and 1 (16 oz.) can pumpkin (or 2 cups). Pour into prepared crust. Place a pan of water on the bottom rack of a 425° oven. Place cheesecake on upper rack and bake for 15 minutes. Reduce heat to 275° and bake for 1 hour. Shut oven off but do not remove cheese cake; let cake sit in the oven for 2 hours. Remove from oven and refrigerate pumpkin cheese cake overnight before serving.

Pumpkin Cheese Cake recipe is published in our January, 1989 Menu Minder.

You may like to try these other dessert recipes below: