Pumpkin Molasses Cheesecake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 9/10/2020

A perfect dessert for your fall table, this cake stars pumpkin and molasses.

50 min Cook: 50 min
Serves: 14 Save

Ingredients (15)

Crust

  • 1¼ cup Graham Cracker Crumbs
  • ¼ cup Chopped Pecans
  • 2 T Sugar
  • ⅓ cup Unsalted Butter

Filling

  • 24 oz Light Cream Cheese
  • 1 cup Sugar
  • 3 Eggs
  • 3 T All Purpose Flour
  • 1 tsp Ground Cinnamon
  • ¾ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 2 T Molasses
  • 1 cup Canned Pumpkin Puree
  • ⅔ cup Heavy Cream

To Serve

  • ½ cup Maple Syrup (optional)

Directions

  1. Preheat oven to 325F.

  2. To prepare the crust, combine crumbs, pecans, sugar and butter in a large bowl. Press evenly on bottom and 1 inch up the sides of a 9-inch springform pan.

  3. To prepare the filling, in a large mixing bowl beat cream cheese with a mixer until smooth. Add sugar, eggs, flour, cinnamon, ginger, nutmeg and molasses; beat until evenly blended. Beat in pumpkin and cream. Pour into crust. Place pan on baking sheet. Bake 50 minutes or until nearly set. Turn oven off and leave cake in oven with door closed 1 hour.

  4. Remove from oven and run a knife around edge of cake to loosen from pan. Cool to room temperature on a wire rack. Refrigerate 8 hours to overnight.

  5. To serve, remove springform side. Drizzle with maple syrup if desired. Serves 14.

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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