Baked Pumpkin Cheesecake Surprise

by Sherry Riter in Cooking  ,Dessert,Food,Fruit,Recipe

No one in my family is a huge cheesecake fan, but it once put me in the hospital because it was and still is one of my most favorite desserts. I’ll have to tell you about the hospital thing at another time because right now I want to share this phenomenal recipe.

This is a recipe that you have do ahead because overnight refrigeration is necessary in order for the cheesecake to reach perfection, but it is well worth the effort in preparation and the wait to be completely chilled.

So without tempting and teasing you any further, I present…

Baked Pumpkin Cheesecake Surprise
Let’s start with the crust because without a good crust,
the dessert just wouldn’t be as delicious.

If you have a food processor, this step will be a jiffy.
Just put the graham crackers in the food processor and chop them finely
Now do the same thing with the pecans.
Make sure you chop them separately so that you
will get the right measurements for each.

If you don’t have a food processor, you can use a heavy bag
and a rolling pin. It is just going to take a little muscle
to get the the two ingredients broken into small crumbs.

In a small bowl combine the
graham cracker crumbs,
pecan crumbs,
sugar and
Stir the dry ingredients until they are well combined.

Add liquid gold.
Oops, I mean add melted butter.

Mix the ingredients until the butter is well incorporated.

Pour the crumb mixture into a springform pan.

Press the crumbs onto the bottom of the pan
and about 3/4 of the way up the side of the pan.
Try to keep the edges fairly even.
I think this step feels good to my fingers.
I used the bottom of my measuring cup to get a flat surface
and used my fingers to even out the top edges.

After baking the crust, it will be a golden brown.
You must let it completely cool before adding the filling.
When the cheesecake is finished baking,
the crust will be crunchy if you let it cook during this step.
Otherwise, you might end up with a smooshy crust.
This crust is really phenomenal if I say so myself.

Now let’s make the cheesecake!
In a mixing bowl combine sour cream and cream cheese on low.
It is very important that all the mixing for the cheesecake
is done on low to avoid adding air to the batter.
Air ruins the cheesecake.

When it is is smooth add vanilla and

Mix on very low for about 5 minutes so that the sugar granules dissolve.
The batter will have a silky appearance when
the sugar has completely dissolved.

Now it is time to add the eggs,
but add one at a time
mixing thoroughly after each addition.
use the low setting.
Isn’t this a pretty swirl?
I caught the mixer in action!

Now gently mix in the pumpkin puree.

In a small bowl combine all the yummy dry ingredients:

allspice and cloves.

Add the dry ingredients to the wet ingredients and mix gently.

Pour the batter into the cooled crust.
I place the springform pan on a foil covered large, flat pan
for ease in taking the cheesecake in and out of the oven.

When baking a cheesecake,
the goal is to have it come out of the oven without cracks.
Obviously, I succeeded and you will too if you follow these directions.
After baking,
open the oven door.
Instead, turn off the oven and leave the cheesecake in there for two hours.
This takes a little faith, but just don’t open the door!
After two hours, remove the cheesecake from the oven
and cool it completely on a wire rack.

As the cheesecake cooks and cools,
it will pull away slightly from the pan.

Alyssa did not want to wait for the cheesecake to completely cool.
She begged and begged and begged for me to cut her a piece.
So while the cake was still warm,
I removed it from the springform pan.
(rolling eyes)
The things I do for my daughter!!!!

So I cut her a slice and put the topping on the cheesecake.
The topping is homemade Dulche de Leche
mixed with finely chopped pecans.
Spread the topping on the cheesecake and
shave/grate some bittersweet chocolate on top.
Since everything was still warm,
the chocolate melted.

The cheesecake is very delicious warm,

but it tastes so much better after being refrigerated all night.

the effort I made with the crust was worth it.

See how the warm cheesecake looks soft and smeary?

After spending a night in the refrigerator,
I cut myself a slice of cheesecake.
Yes, my friends, it was perfect.
Absolutely perfect.

Do you see how smooth and creamy it appears
sitting atop the crunchy crust and
beneath the gooey topping?

My Baked Pumpkin Cheesecake Surprise
is the best cheesecake I have ever eaten.

If you let me know when you are visiting,
I’ll be sure to prepare one for you ahead of time.
Right now, however, I guess I will go sneak another piece
before the calories realize I’ve eaten it.

Baked Pumpkin Cheesecake Surprise

The Crust

1-3/4 cups fine graham cracker crumbs (approximately 15 crackers)
1/2 cup chopped pecans
1/3 cup white sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick melted butter

The Cheesecake

3 – 8 ounce packages cream cheese, at room temperature
1 – 8 ounce container sour cream
1 1/2 cups white sugar
1 teaspoon vanilla bean extract
4 large eggs at room temperature
1 cup pumpkin puree
1/4 cup all-purpose flour
2 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice
Large pinch of ground cloves


1 can homemade Dulche de Leche cooked 5 -7 hours until it is thick
1/2 cup chopped pecans
1/8 cup shaved bittersweet chocolate

A few tips before you start:

  • I bake the crust and the cheesecake on a foil covered pan in case the springform pan leaks if it stops fitting tightly together
  • Beat everything on low so that air is not incorporated into the batter
  • You do not have to use a water bath to prevent the top of the cheesecake from cracking while baking because the top will be completely covered with a topping
  • If you do not live on a cement slabbed home, be sure that no one jumps and hops around on the kitchen floor or the cheesecake will fall (drop in the middle, not cook and become ruined)

Preheat oven to 350 degrees.

Process the crackers into fine crumbs with a food processor or by putting them in a heavy duty plastic back and crush them with a rolling pin. Process the pecans the same as the crackers. Mix the crackers, pecans, sugar, salt and cinnamon. Add the melted butter and mix until completely incorporated. Press into the bottom and partially up the sides of a 9-inch springform pan. Bake for 12-15 minutes until the edges are brown. Cool completely.

Combine cream cheese and sour cream on low with an electric mixer. Add sugar and vanilla. Continue to mix for 5 minutes to allow the sugar to completely dissolve and the batter will have a silky appearance. Add eggs one at a time mixing after each addition. Add pumpkin and combine well. Add flour mixture and mix until just combined.

Pour batter into prepared crust and bake on 300 degrees 20 minutes and 325 for 25 minutes. Turn off the oven and do not open the door. Keep cheesecake in the oven for 2 hours and then remove to cool completely on a wire rack. Refrigerate overnight.

Add pecans to the cooled homemade Dulche de Leche and mix well. Gently spread the homemade Dulche de Leche mixture over the cheesecake. Serve with shaved chocolate on top.

The Redhead Riter

Recipe is being featured at Mom In Management with 13 other fabulous recipes from bloggers.

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 19 comments… read them below or add one }

1 djsandyg November 17, 2011 at 4:50 am

Even were I not a cheesecake fan…to quote Jerry Clower,"you have flung a cravin' on me!"



2 Lori November 17, 2011 at 1:38 pm

This looks so delicious, too delicious not to try. I'll let you know how it turns out, but I do know one thing for sure and that's that I have never taken pictures like you do. You have a talent, one more talent to add to your many.


3 Bev November 17, 2011 at 7:30 pm

You are such a tease with your recipes. This looked so good I almost booked a plane ticket to come get a bite of it. Now I know what the topping was for and does it all look yummy!


4 Nancy Crowley November 18, 2011 at 6:04 am

The photos are entirely to tempting! I do believe I have time to make this crazy delicious looking cake – thanks!


5 Annie November 18, 2011 at 9:19 am

That cheesecake looks absolutely yummy!


6 Fawn November 18, 2011 at 3:55 pm

Oh my goodness! We have a Cheesecake Factory within walking distance of our place and even their cheesecakes don't look this good. My hubby LOVES cheesecake. It's one of his favorite desserts. I think I might try to surprise him with this for his birthday :). Thanks!


7 Stéfan November 20, 2011 at 7:20 pm

This looks absolutely delicious. I love cheesecake and pumpkins rock.


8 Teresha@Marlie and Me November 22, 2011 at 4:40 am

I'm making this for Thanksgiving. wish me luck! Oh, and I pinned it to my food board too 🙂


9 Amanda November 22, 2011 at 1:40 pm

This is something my husband would love!


10 Delores October 8, 2012 at 4:57 pm

I made this cheesecake for Thanksgiving dinner yesterday and OMG what a great pumpkin cheesecake. My guests said it’s the best they ever had. Thanks soooo much for a wonderful recipe.


11 Sherry Riter October 8, 2012 at 5:37 pm

Delores! That makes me feel so happy! It took me awhile to create this recipe because I wanted to get the consistency the way that I like it, so I’m glad that you all enjoyed it. It has definitely been my weakness. I can’t just eat one slice! You made my day! 😀 {{hugsss}}


12 Mya November 22, 2012 at 2:38 pm

Okay, I decided a few weeks ago that this would be the cheesecake recipe that I wanted to make for thanksgiving. I was supposed to make it last night but fell asleep. Haha. So I made it this morning. THIS IS THE BEST CHEESECAKE RECIPE I HAVE EVER MADE. GOOD MERCY. I followed instructions and made the homemade dulce de leche. Thank you !!!!


13 Sherry Riter November 22, 2012 at 8:58 pm


I’m so glad you enjoyed this recipe because it is one of my very favorite recipes. It makes me feel so happy to know that something I created has brought someone (you) happiness! You made my day when I read “THIS IS THE BEST CHEESECAKE RECIPE I HAVE EVER MADE. GOOD MERCY.”



14 Teresa from NanaHood January 6, 2013 at 9:57 pm

Oh boy, oh boy, oh boy! I love cheese cake and this one looks divine! Thanks for sharing!


15 Sherry Riter January 6, 2013 at 10:54 pm

It is divine! It took me years to perfect my recipe because cheesecake is MY FAVORITE dessert in the whole world. This one is FANTASTIC. Just saying. LOL It won’t disappoint you, I’m sure, so enjoy!


16 kathy bedard March 3, 2013 at 2:55 pm

I don’t mean to sound ignorant, but I am dying to make this pumpkin cheesecake and I am wondering what dulce de leche is? Where do I buy it and what is it? It looks incredible on top of the cheesecake! I want to make the cheesecake but If I don’t make the sauce, it won’t be the same!

Thanks! Kathy Bedard


17 Sherry Riter March 3, 2013 at 3:01 pm

Hi Kathy!

Whenever you find RED words in any of my posts, it is a link. That might help you going forward.

The dulce de leche recipe is here: How To Make Dulce De Leche

You can buy dulce de leche in some stores, but it does NOT compare to the homemade. When you do it yourself, OH MY GOODNESS is it EASY, FUN and DELICIOUS. Did I say it was DELICIOUS? Oh yum! I have a hard time not eating it out of the can! LOL So jump over and take a look at the post and you will see exactly what I’m talking about!


18 Sarah Jones November 17, 2013 at 5:29 pm

when putting in the cheesecake at 300 for 20 minutes then 325 for 25 minutes do we take it out until it reaches 325 or leave it in then when it reaches 325 keep it in the oven for 25 more minutes?


19 Sherry Riter November 24, 2013 at 12:52 am

Leave it in the oven the whole time even when you change the temp!


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