“This is the recipe for Busch Gardens, Williamsburg, Virginia's beloved Pumpkin Cheesecake; which they kindly provided to the public. It has a ginger flavor; but has a graham cracker crust rather than the ginger snap cookie crust of similar cheesecakes. (If you're looking for the nutmeg flavor of pumpkin pie, try the Cheesecake Factory's pumkin cheesecake recipe)”
READY IN:
91hrs 35mins
SERVES:
10-12
YIELD:
1 Pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Graham Cracker Crust:
  2. Butter 9-inch springform pan.
  3. Combine crumbs, sugar, butter and cinnamon in small bowl.
  4. Press mixture over bottom and halfway up sides of pan.
  5. Chill for 1 hour.
  6. Prepare Cheesecake.
  7. Preheat oven to 210 degrees.
  8. Beat together cream cheese, sugar, eggs and yolks.
  9. Add flour, cinnamon and ginger. Stir together until smooth.
  10. Add cream, vanilla and pumpkin, beat until thoroughly mixed.
  11. Pour mixture into crust-lined springform pan.
  12. Bake for 1 hour 35 minutes, or until center is firm to the touch.
  13. Let cool for 20 minutes, then remove from pan and set on rack to cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: