The first time that I had pumpkin cheesecake was on the deck of AJ’s on Tybee Island. We were there for GI Joe’s weekend getaway with the National Guard. One of our most favorite places to eat is AJ’s. The food there is fabulous and the sunset is the most beautiful you would ever experience. And to top it off the cheesecake was heavenly. I was so disappointed when returning in December of that year that the chef that prepared the cheesecake had left and it was no longer available. It was a sad night.
I was at the checkout counter a couple of months ago and on the cover of the Pillsbury Cookbook was guess what this Pumpkin-Chai Cheesecake. Without thinking it was purchased and the rest is a memory of a great family Thanksgiving dinner this year. My family got together Sunday for the big day. It was a fantastic day even though we missed the Athlete. I do love Thanksgiving. We have a lot to be thankful for this year and yes one of them is this cheesecake. Please don’t let the length of this recipe scare you away. It really is quite simple to make.
Pumpkin-Chai Cheesecake adapted from Pillsbury yield 16 servings
Crust
- 2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10- oz box)
- 1/4 cup of melted butter
Filling
- 4 packages (8 oz. each) cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 cup of canned pumpkin (not pumpkin pie mix)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- 3/4 teaspoon of ground cardamom ( don’t leave this out)
- Heat oven to 300 degrees. Spray 9-inch springform pan with cooking spray. Wrap heavy-duty foil ( DO NOT use regular foil.) If using a water bath the water will leak through.
- In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake for 8 to 10 minutes or until set. Cool 5 minutes.
- To minimize cracking there are two methods to use. I like using the water bath method which I will explain later in the recipe. Another method is to place a shallow pan half full of HOT water on lower oven rack.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Don’t overbeat. Adding more air will make the cheesecake crack when the air bubbles try to escape. Spoon 3 cups of the mixture onto crust: spread evenly.
- To the remaining cream cheese mixture, add pumpkin, spices and cardamom . Mix with wire whisk until smooth. Spoon over mixture in the pan.
- Place the foil wrapped springform pan in a shallow baking pan. Add very HOT water to the pan filling halfway. Be careful not to spill water into the cheesecake.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but the center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let the cheesecake remain in oven 30 minutes. Cool in pan on a cooling rack 30 minutes. Cover loosely; refrigerate for at least 6 hours.
- Garnish with whipped cream.
- For whipping cream – Place 1 cup of heavy whipping cream in a chilled mixing bowl. Beat until somewhat thick. Add about 1/4 cup or less of powdered sugar and beat until cream will hold a peak. Stir in 1/2 teaspoon of vanilla and 1/2 teaspoon cinnamon.
Happy Thanksgiving,
The Teacher Cooks
The Teacher Cooks 
This sounds (and looks) delicious, Wanda. A nice change too….copying the recipe now.
Hope you had a wonderful holiday!
This looks so yummy! I have a can of pumpkin left over, and I think this is what I’ll make. I also love the cardamom/chai flavor.
I didn’t know before that you needed to wait to take the cheesecake out until the edge is about 2 inches away.
I didn’t know there was such a thing as “heavy duty” aluminum foil.
I bet the crust s the best part, i never knew that it could be made from teddy grahams.
I never knew that you could mix pumpkin and cheesecake. But it sounds yummy!
I didn’t know that If you don’t use wrap heavy-duty foil that the water will leak through.
I learned not to use regular foil
If you overbeat the cream cheese and sugar, it can cause the cheesecake to crack when air bubbles try to escape by adding air.
i learned you add 3/4 teaspoon of ground cardamom, and not to leave it out.
I didnt know giving the crust a “bath” would prevent it from cracking.
I had no idea that you could put pumkin in cheesecake but i think it looks really good!
i didnt know that you had to bake cheese cake. i thought you just had to put it in the refrigerator and let it chill.
I didn’t know there was such thing as a pumpkin cheesecake.
This recipe sounds sooo good!
What is the ingredient cardamom??
I learned what cardamom was.
This pumpkin cheesecake looks awesome but I didn’t think pumpkin and cheese cake would look so good together but I only wish I could’ve tasted it.
Learned how to make cheesecake and also that u could put pumpkin on top
This looks really good, i didn’t know that you could make crust from teddy grahms.
I didn’t know you could make a pumpkin cheese cake, I’ve never heard of that.
I learned you can make a cheesecake with pumpkin!
Yet another recipe where you could possibly overbeat if you are not paying attention. Pumpkin cheesecake seems very festive. Good job Mrs. Lupo.
I learned that you can make the crust from teddy grhams
i learned that pumkin and cheesecake make a good combination and also that you can even use teddy grams to make the crust!.
i learned to use a water bath to avoid cracking
I learned from experience that making cream cheese smooth is not an easy job
i dont like pumkin pie but yours looks good i never knew that aluminum foil was apart of making cheesecake
I learned placing a shallow pan half full of hot water on lower oven rack minimizes cracking.
I learned you had to use heavy duty foil instead of regular foil.
you need alot of cream cheese.
i didnt know crust could be made out of teddy grahams
I didn’t know you cooked it in the oven. I always thought you let it settle in the refridgerator like chocolate pie.
I never knew you could make a crust with teddy grahams
I didnt know that you can make the crust out of teddy grams
I learned that you must use heavy-duty foil instead of regular foil.
i learned that you have to use 4 eggs
its pretty cool that the crust is made out of teddy grahams!
I didnt know that you bake a cheesecake.
I had no idea that you could put pumkin in cheesecake but i think it looks really good!
I didn’t know that you could mix pumpkin pie with cheesecake, but it sounds really good.
I didn’t think you could use teddy bear cinnamon graham crackers for the crust.
I learned that you can bake a cheescake.
i learned that you can put pumpkin in cheesecake
I learned not to use regular foil.
looks simple to make and good to eat and i didnt know you can put vanilla in it
I didn’t know you could use teddy graham crackers to make the crust.
i learned what cloves are over the thanksgiving break i though it was garlic cloves. I think it adds a nice touch. (:
it took graham crakers to make the crust of this one.
I’ve never tried anything like this! Looks like I will now!
I’ve had cheese cake but not Pumkin-Chai. This sounds yummy!