Pumpkin Cheesecake

That’s right – I went for all 5 food groups on this one, so I’m calling it Thanksgiving dinner!  You got your dairy, you got your veggies, you got your fruit, protein, and grains – it’s all there, and it’s scrumptious.

I didn’t make it gluten free, but it’s easy to do.  You could just use processed Larabars (flavor of your choice), or create one like the Cheesecake that was on the blog 3 years ago.  I used some very delicious ginger snaps, and pecan pie Larabars, for this crust.

Pumpkin Cheese Cake 02

Pumpkin Cheese Cake 03

Pumpkin Cheesecake

Total Time: 1 hour, 30 minutes

Yield: Serves 10-12


  • 1 1/4 cup gingersnap cookie crumbs
  • 2 Pecan Pie Larabars, broken into pieces
  • 1/4 cup melted butter or coconut oil (optional)
  • Filling
  • 3 (8 oz) pkgs cream cheese, softened
  • 1 (15 oz) can pumpkin (plain, nothing else in it)
  • 4 TBSP cornstarch
  • 1 TBSP vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • Grating of fresh nutmeg
  • 1 can sweetened condensed milk
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 3 room temperature eggs, beaten slightly
  • 3/4 cup heavy cream


  1. Mix ingredients in a food processor. Press in the bottom of a springform pan. Place a large piece of heavy foil around the outside of the pan, so when you set it in the water bath, there's no possibility of leaking.
  2. Heat oven to 350.
  3. Filling
  4. Using an electric mixer, beat the cream cheese well. Add pumpkin, and continue beating.
  5. Add cornstarch, vanilla, cinnamon, salt, and nutmeg. Mix well.
  6. Mix in condensed milk and all the sugar.
  7. Then mix in eggs, and last mix in the cream.
  8. Pour over crust in pan.
  9. Place springform pan in a large shallow pan containing hot water that comes about 1" up the sides of the springform pan.
  10. Bake the cheesecake until the center barely jiggles, about 1 hour.
  11. Cool at least 1 hour on a rack.
  12. Cover and refrigerate at least 4 hours before removing the sides of the springform.