Martin Sheen’s Favorite Pumpkin Cheesecake Recipe
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Description: Ran across this recipe just before Thanksgiving. WOW! It will now be on my dessert table every year. (I may take it to a potluck or two as well). Fantastically delicious and easy to make. Recipe is originally from Martin Sheen’s daughter (Rene Estevez), who used to be a pastry chef.
- Cook Time: 1 hour 30 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Category: Cheesecake
- Keywords: Dessert, Cheese, Vegetable, Christmas, Thanksgiving, Oven, Small Appliance, < 4 Hours
- Aggregated Rating: βββββ (5 stars)
- Review Count: 14
Ingredients:
| Quantity | Ingredient |
|---|---|
| 9 | Graham crackers |
| 1/4 | Sugar |
| 1 | Ground cinnamon |
| 4 | Butter (melted) |
| 4 | Cream cheese |
| 1 1/2 | Sugar |
| 3 | Eggs |
| 1 | Pumpkin puree |
| 1 | Heavy cream |
| 2 | Pure vanilla extract |
| 1 | Ground ginger |
| 1/2 | Ground nutmeg |
| 1/2 | Ground allspice |
| 1/4 | Ground cloves |
Nutrition Facts (per serving):
- Calories: 549.7
- Fat Content: 39.5g
- Saturated Fat Content: 22.2g
- Cholesterol Content: 167.2mg
- Sodium Content: 353.2mg
- Carbohydrate Content: 43.8g
- Fiber Content: 0.7g
- Sugar Content: 35.5g
- Protein Content: 7.6g
Instructions:
For the Crust:
- Preheat the oven to 350Β°F (175Β°C).
- Wrap a double layer of wide heavy-duty aluminum foil around the outside of a 10-inch springform pan to make it watertight.
- Combine the graham crackers, sugar, and cinnamon in a food processor.
- Process until the graham crackers are very finely ground.
- Drizzle the melted butter over the crumbs.
- Pulse until the crumbs begin to stick together.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
For the Filling:
- Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin puree, heavy cream, vanilla extract, ground ginger, ground nutmeg, ground allspice, and ground cloves.
- Beat just until mixed.
To Assemble and Serve:
- Pour the filling into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
- Release the pan sides, cut the cheesecake into wedges, and serve.
This Pumpkin Cheesecake recipe, a favorite of Martin Sheen, is a delightful blend of creamy richness and warm spices, making it the perfect addition to your holiday dessert spread. Enjoy the comforting flavors of pumpkin, cinnamon, and nutmeg in every decadent bite!
