Pumpkin Cheesecake






Pumpkin Cheesecake

Autumn is upon is.   A crisp wind blows and our thoughts turn toward Thanksgiving, apple cider, roasting turkeys, and of course pumpkin pie. Fall is unequivocally my favorite season.  Finally a new chill in the air, a respite from the summer heat.  I love the day, which comes each year, when I wake up, partake in the morning routine, I stick my head out the door to check the weather . . .  inhale.  The air for the first time, is cold, and it just feels good.  Next thing I know I am standing outside just to feel and breath the crisp air.  It feels clean . . . fresh.  I should get a jacket, but I don’t, I want to relish in the crisp chill in the air, at least the first day. Love that.

This recipe, developed in honor of the fall, is not quite a cheese cake and not quite a pumpkin pie, although it has elements of both.   When I created it I did not know what to expect and quite frankly I’m not sure technically  what it is, but I know it’s good!

Until next thyme,



Pumpkin Cheesecake


For the Crust

2 cups graham cracker crumbs

5 tablespoons melted butter

2 tablespoons sugar


For the Filling

16 ounces cream cheese, allow to soften at room temperature a bit

15 ounces (one can) pumpkin puree

6 eggs

2 ½ cups sugar

2 teaspoons vanilla extract

½ teaspoon maple extract

½ teaspoon nutmeg

½ teaspoon cinnamon


For the topping

2 cups sour cream

½ cup sugar

1 teaspoon vanilla extract


1.       Preheat oven to 300f and get your 9 by 13 pan at the ready.   Spray the pan with pan spray.

2.       For the crust combine the graham crackers and the sugar together then rain in the butter and mix well.  Press this into the bottom of your 9 by 13 pan.

3.       For the filling you will need to whisk you softened cream cheese in a mixer when nice and soft add the pumpkin puree and mix.  Add the eggs one at a time, then add all remaining filling ingredients.  The goal is to mix everything well but not necessarily to whip everything and add a bunch of air, so don’t over whisk.

4.       Pour the filling on top of the crust and bake at 300 for about 50 minutes.

5.       Remove from the oven and let sit at room temperature for 10 minutes.  At that time prepare the topping ingredients by whisking everything together.

6.       Pour the topping on top and spread evenly, return to the oven for 10 minutes.

7.       Chill at room temperature for ½ hour and then put in the refrigerator.






9 thoughts on “Pumpkin Cheesecake

    1. jweaver@thymelife.com Post author

      Hope she enjoys it. You should have her make the family cheesecake too. Its the post right before this one. A true expression of the art. . . LOL

    1. jweaver@thymelife.com Post author

      Hi Spike,
      Not on the menu, yes Cory is back and should be there Thursday. Bring your fork anyway. We will have good things!

  1. Spike

    How come I can’t find a good grilled rueben sandwich in this town ?
    Ordered one the other day it came with toasted bread
    Toasted !
    And yellow thousand dressing…
    Yellow !
    How do you make yellow thousand island dressing ??
    It’s a mistery, one I prefer not to eat

    1. jweaver@thymelife.com Post author

      Perhaps a future post? “For the love or the Rueben” or “A tale of two Reubens”

      1. Spike

        Yes !
        Future post, holy Toledo do I love me a good rueben, a real honest to goodness wet have to eat it with a folk rueben
        I’ll be down, soon, had to cancel last time, met a women and she came before food,
        Nuff said.
        ( happy face here )
        Happy ( 238 [?] ) Birthday Marine !!!
        Semper Fi, Once a Marine, ( you finish it )


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