Emeril'S Pumpkin Cheesecake (#2) Recipe

Name: Emeril'S Pumpkin Cheesecake (#2)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers); 1 cup pecans, ground; 1/2 cup unsalted butter, melted; 2 lbs cream cheese, cubed and softened; 1 cup light brown sugar; 6 eggs; 1/2 cup heavy cream; 1/2 cup all-purpose flour; 1 pinch salt; 1/2 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 2 cups pumpkin puree

Servings: persons

1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)
1 cup pecans, ground
1/2 cup unsalted butter, melted
2 lbs cream cheese, cubed and softened
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups pumpkin puree

1
Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
2
In a food processor fitted with the metal blade, mix the cream cheese until smooth.
3
Add the brown sugar and process until blended.
4
Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
5
Add the flour, salt, cinnamon and vanilla and blend until smooth.
6
Add the pumpkin and blend until smooth.
7
Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
8
Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
9
Let cool completely before slicing.

2012

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers), 1 cup pecans, ground, 1/2 cup unsalted butter, melted, 2 lbs cream cheese, cubed and softened, and more.

Yes, Emeril'S Pumpkin Cheesecake (#2) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Emeril'S Pumpkin Cheesecake (#2)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions