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Holiday cheesecake: Pumpkin Orange Cheesecake

October 29, 2012

I love all the pumpkin recipes abound on the internet during the fall season.  It seems like pumpkin-everything is available to make, especially on pinterest.  I recently found a recipe that looked so delicious and different!  I tested it out on my bible study, they were good sports.  It tasted delicious, except that I didn’t cook it long enough so the center was a little bit runny.  Bummer!  Anyway, I’ve adapted and changed the recipe so that it doesn’t happen to you!

Halloween Cheesecake
Pumpkin Orange Cheesecake with Chocolate Crust and Salted Caramel

Adapted from this recipe found from Pinterest. For more fun ideas, follow my Pinterest boards here.


1 package (9 oz.) chocolate wafer cookies
1/2 cup melted unsalted butter
3 packages (8 oz. each) cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon flour
4 large eggs, at room temperature
1 cup canned pumpkin
1/4 cup heavy cream
1/4 cup sour cream
1/4 cup maple syrup
Zest of 2 medium oranges
2 teaspoons pumpkin pie spice
6 tablespoons store-bought caramel topping
1/8 teaspoon table salt
1/2 cup coarsely chopped toasted pecans
Flaked salt , for garnish

Holiday Cheesecake


1. Make crust: Preheat oven to 350° and boil a large pot of water. Whirl cookies in a food processor until finely ground. Mix in butter just until incorporated. Pour crumbs into a 9-in. springform pan and press over bottom and about 1 in. up inside of pan. Bake 7 minutes, then let cool on a rack. Reduce oven heat to 300°

2. Make filling: In a large bowl, with a mixer on medium speed, beat cream cheese, sugars, and flour until smooth. Beat in eggs on low speed 1 at a time. Add remaining filling ingredients and beat until just blended. Wrap bottom of pan with foil, pressing it all the way up the outside.

3. Set springform pan in a roasting pan and pour filling into crust. Pour enough boiling water into roasting pan to come about halfway up side of springform pan. Bake until cheesecake barely jiggles in the center when gently shaken, about 1 3/4 hours (this may take up 2 hours and 15 minutes). Let cheesecake cool on a rack 1 hour, then chill until cold, at least 5 hours.

4. Mix caramel topping and table salt in a bowl and spoon over cheesecake. Arrange pecans around rim and sprinkle flaked salt over pecans.


Eat and enjoy!  Thanks for stopping by!

12 Comments leave one →
  1. rachel permalink
    October 29, 2012 7:48 am

    Cheesecakes are my favorite! I really want to try a pumpkin one now and this one looks/sounds great.

  2. October 29, 2012 10:43 am

    It’s too early to see this oh my… wow! This looks amazing and I think I will try it although it will have to wait until it’s splurge day otherwise I’m not going to make it to the gym. Happy Halloween to you both. Mr.CBB

  3. Healthy Glow Nutrition permalink
    October 30, 2012 7:11 am

    This looks incredible to say the least. My favorite flavors all in one place! Wow! I must make this for a splurge day and give the rest away, otherwise I would be in big trouble 🙂
    Happy Halloween 🙂 (almost)

  4. October 30, 2012 12:50 pm

    That looks delicious! I love the combination of flavors, esp orange and chocolate.

  5. cuparoons permalink
    November 14, 2012 10:23 pm

    Love the combination of flavors for this cheesecake! I’ll have to try it on Thanksgiving!

  6. November 19, 2012 5:21 pm

    This looks wonderful!!

  7. November 19, 2012 9:35 pm

    That looks amazing. I just found you on reddit. I’m a frugal nurse and a runner too. 🙂

    • November 20, 2012 8:16 pm

      SO nice to meet you Heather 😉 I love fellow frugal nurses!!!! Where are you from?

      • November 24, 2012 7:42 pm

        St George, UT- I work in Pediatrics. Your blog looks like fun. I admire your frugality and your financial goals.


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