Pumpkin Molasses Cheesecake

Pumpkin Molasses Cheesecake
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 14 servings
  • Cook: 50 minutes


1 1/4cups graham cracker crumbs
1/4cup finely chopped toasted pecans
2tablespoons sugar
1/3cup melted unsalted butter
3 (8-ounce) packages light cream cheese, softened
1cup sugar
3 eggs
3tablespoons all-purpose flour
1teaspoon ground cinnamon
3/4teaspoon ground ginger
1/4teaspoon ground nutmeg
2tablespoons molasses
1cup canned pumpkin
2/3cup heavy cream
Maple syrup (optional)


  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.

Recipe by Jean Kressy

Nutritional Info *per serving

  • Calories 290
  • Fat 19g
  • Cholesterol 95mg
  • Sodium 290mg
  • Carbohydrate 27g
  • Fiber 1g
  • Protein 7