Spiced pumpkin cheesecake from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • ground allspice
  • ground cinnamon
  • heavy cream
  • ground ginger
  • graham crackers
  • nutmeg
  • vanilla extract
  • canned pumpkin purée
  • cream cheese
  • eggs
  • ground cloves
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 26, 2019

    Very nice cheesecake. I agree with darcie_b that the texture's very nice - it's very smooth and creamy. I did use the full amount of cream specified in the recipe and it set up fine. I wish the pumpkin and spice flavors were stronger, but that's personal preference - removing 1/2 the cream would probably help with that. I'm not sure I'll make this one again, however, because I have another pumpkin spice cheesecake recipe that doesn't call for patting the pumpkin puree dry with paper towels (I found the process to be kind of fiddly) and has a higher ratio of crust (gingersnap crust!) to filling which I like in this particular dessert as well as that stronger pumpkin/spice flavor I love. [Cross-post for Annual Edition/Magazine/Science of Good Cooking.]

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