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Johnson Estate Winery

Pumpkin Cheesecake

Pumpkin Cheesecake
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Developed by Chef Jeffrey Bar for the 2006 Thanksgiving season at The Stone Turtle Baking and Cooking School in Maine. Pair this with Johnson Estate’s Freelings Creek Reserve Semi-Dry Riesling.
  • 1 1/2 cups graham cracker crumbs or ginger snaps
  • 2 tbsps butter, melted
  • 1 cup sugar + 1 tbsp (crust)
  • 3 packages of 8 oz. cream cheese
  • 1 tbsp vanilla
  • 1 cup canned pumpkin
  • 5 eggs
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 pint of sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla

 Preheat oven to 300ºF.

Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs (one at a time), cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan.

Bake for 60 minutes, or until center is no longer jiggly.

Make the topping by whisking together the sour cream, sugar, and vanilla. Pour on topping and smooth. Bake an additional 5 minutes. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 12 equal pieces.


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