Family Recipes and more...

Amazing Pumpkin Cheesecake

Amazing Pumpkin Cheesecake

This is my favorite way to use leftover pumpkin pie filling.  I usually make a double batch of filling so I can make a deep dish pumpkin pie, but that leaves me with extra filling.  Not enough for a full pie of course.  Turning it into a delicious cheesecake is so amazing, you will always make extra filling for this sinful dessert.

Amazing Pumpkin Cheesecake

Serves 12
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
This pumpkin cheesecake was designed to use excess pumpkin pie filling. It's really very simple to make and is well worth the wait. A beautiful dessert to take to your holiday gatherings.



  • 1 1/2 cup Graham Cracker Crumbs
  • 2 tablespoons Sugar
  • 1/4 cup Butter (melted)

Cheesecake filling

  • 2lb Cream Cheese (softened)
  • 1 teaspoon Vanilla
  • 2 tablespoons Maker's Mark Whiskey (or your favorite Whiskey)
  • 1 cup Sugar
  • 1 cup Sour Cream
  • 4 Eggs

Put it together

  • 4 cups Pumpkin Pie Filling (uncooked)


Here are the recipes for the above mentioned ingredients:


Step 1
In small bowl combine graham crackers and sugar. Stir in butter.
Step 2
Use measuring cup to press to pan
Pour crumb mixture into a spring form pan. Using a measuring cup, press the crumb mixture evenly over the bottom and allowing it to move up the sides of the pan.
Step 3
Refrigerate crust
Refrigerate crust while you work on the filling.
Cheesecake filling
Step 4
Preheat oven to 350 degrees
Preheat oven to 350 degrees.
Step 5
Beat cream cheese on high
Make sure your cream cheese is fully softened. This will keep lumps from your cheesecake. Place softened cream cheese in large mixer bowl. Beat on high for about 2-3 minutes, occasionally scraping down the sides of the bowl, making sure it is creamy and there are no lumps.
Step 6
Beat in sugar and extracts
Add in sugar, vanilla and whiskey. Beat on high for 2-3 minutes, or until combined.
Step 7
Add sour cream
Add in sour cream and beat again on high for 2-3 minutes. At this point, you can beat as much as you need, being sure that everything is well combined.
Step 8
Add eggs one at a time
Now, change your beaters to low and, one at a time, add your eggs being sure they are combined before adding the additional eggs. Do not overbeat. Once all the eggs are incorporated, stop. Your filling is now done.
Put it together
Step 9
Add pumpkin pie filling
Add 3 cups of your pumpkin pie filling into the spring form pan.
Step 10
Add cheesecake filling
Add 4 cups of your cheesecake filling to the pan, spreading it somewhat evenly. No need to be exact.
Step 11
Mix together
In a separate bowl, mix the remaining 1 cup of pumpkin pie filling and 2 cups of the cheesecake filling.
Step 12
Add mixture
Pour cheesecake pumpkin mixture into the pan as the last layer.
Step 13
Bake at 350 degrees for 1 hour
Place the cheesecake onto a cookie sheet or pizza pan to catch any leaky butter/etc. Bake at 350 degrees for 1 hour or until the top is lightly browned.
Step 14
Refrigerate for at least 4 hours
Remove from oven and cool for 1 hour before placing in the refrigerator. Chill for at least 4 hours, preferably overnight.
Step 15
Serve it
Serve! Best served with Stabilized Whipped Cream.

For the pumpkin pie filling:

Better than Famous Pumpkin Pie

Serves 8
Prep time 5 minutes
Cook time 1 hour, 5 minutes
Total time 1 hour, 10 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Dessert
Occasion Thanksgiving
By author Dish Ditty
If you want a good pumpkin pie, use the recipe found on the back of a can of Libby's Pure Pumpkin. If you want a recipe that's better than Libby's Famous Pumpkin Pie, try this one. It's based off of Libby's with a necessary variation.


  • --- teaspoon --- (delete)
  • 2 Large Eggs
  • 1 can Libby's 100% Pure Pumpkin (15 oz)
  • 1 can Carnation Evaporated Milk (12 fl oz)
  • 1 Unbaked 9-inch deep dish pie shell (4 cup volume)
  • 3/4 cups Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg (*)
  • 1/2 teaspoon Ground Cloves


  • 2 tablespoons Maker's Mark Whiskey (or whiskey of your choice)


The main difference in this pie is the nutmeg.  I'm not sure why Libby's doesn't call for nutmeg but it makes a huge difference in the taste of the pumpkin pie.  Libby's Famous Pumpkin Pie is the base for this recipe.


Step 1
Preheat Oven to 425 degrees.
Step 2
Mix Sugar & Spices
In a small bowl, mix sugar, salt, cinnamon, ginger, nutmeg and cloves.
Step 3
Beat Eggs
In a large bowl, beat eggs.
Step 4
Stir in pumpkin and sugar/spice mix to beaten eggs. Combine well. Gradually stir in evaporated milk.
Step 5
Pour into pie shell
Pour into Pie shell.
Step 6
Cover crust
Cover crust with aluminum foil to prevent over browning of crust.
Step 7
425 for 15 minutes
Bake at 425 degrees for 15 minutes.
Step 8
Bake at 350 for 40 minutes
Remove aluminum foil...

and reduce oven to 350 degrees and return pie to oven to bake for 40 minutes.

Total time of baking will vary on your oven and the size of your pie. If you are making two smaller pies, 40 minutes is likely the right amount of time. For me, I had a deep dish 9" pie and it took 65 minutes to bake.
Step 9
Test with knife
Test to see if the pie is done, a knife inserted into the center should come out clean.
Step 10
Knife not clean
This knife isn't clean. Return to oven and bake in 10 minute increments until knife comes out clean.
Step 11
Still not quite clean
Nope, still not done yet. This knife still isn't clean. Return to oven and bake in 5-10 minute increments until knife comes out clean.
Step 12
Knife is clean
Ah, now the knife is clean. Remove pie from oven...
Step 13
Cool on wire rack for 2 hours
Cool pie on wire rack for at least 2 hours.
Step 14
Serve with whipped cream. Or refrigerate.

For the stabilized whipped cream:

Stabilized Whipped Cream

Serves 10
Prep time 10 minutes
By author Vivian Hsieh
Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won't hold it's shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it's shape.


  • 2 cups Heavy Whipping Cream (very cold)
  • 1/4 cup Super Fine Bakers Sugar
  • 2 tablespoons Vanilla Extract
  • 2 teaspoons Unflavored Gelatin Powder
  • 2 tablespoons Luke Warm Water
  • Frozen whisk and bowl


Step 1
Freeze the bowl
The first thing to do is put your whisk and your bowl into the FREEZER!  Freeze it for at least 30 minutes.
Step 2
Knox Gelatine
In small bowl, mix together the gelatin and water.  Set aside and start immediately on the next step.
Step 3
Soft Peaks, ready for Gelatine
Pour the cold heavy whipping cream into the cold bowl.  Start to whisk on medium power with the cold whisk and slowly pour in the sugar.  Increase the speed to high beat until soft peaks form.
Step 4
Firm peaks ready
If the gelatin mixture has coagulated, add a little bit of warm water (1 tsp) and mix together. The mixture should be a thick pourable liquid and should not be grainy.

Slowly pour the gelatin mixture and vanilla into the whipped cream and continue to beat for another minute or two.  Do not over beat the whipping cream or it will start to turn to butter.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.