I made this recipe from allrecipes.com a couple of years ago that came out great. There are a couple of other recipes up there that look good as well.

Bonnie

Here is a link that might be useful: Pumpkin Layer Cheesecake.

We used to get a pumpkin cheesecake at this little dinner in Santa Clara that I'd give my eyeteeth to have the recipe. They made all their desserts in-house, and it was, hand-down, the best pumpkin anything I've ever had. *sigh*

But I do have this other recipe. Unfortunately, I'm not sure where I got it because I used to be really bad at writing down the sources. (If anyone recognizes it, give a shout out so I can add the source.)

Pumpkin Cheesecake

Ingredients:
3/4 cup graham cracker crumbs
1/2 cup pecans
1 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
1 cup canned pumpkin
3 egg yolks
2 teaspoons cinnamon
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon salt
3 (8 oz) packages cream cheese
1/4 cup white sugar
1 egg
1 egg yolk
3 tablespoons whipping cream
1 tablespoon corn starch
1 teaspoon vanilla extract
2 tablespoons maple syrup

Method
Preheat oven to 350 degrees.

In a dry skillet over medium heat, lightly toast pecans. When cooled, grind them into a course meal using either a food processor or by placing them in a zipper bag and rolling with a rolling pin.

Combine the graham cracker crumbs, pecans, 1 tablespoon white sugar, 2 tablespoons brown sugar, and melted butter; mix well. Press mixture into one 9-inch springform pan.

Combine half of the white sugar, pumpkin, 3 egg yolks, cinnamon, mace, ginger and salt in a medium bowl. Mix well and set aside.

Beat cream cheese until light and fluffy. Gradually add the rest of the sugar and mix well. Add the whole egg, remaining egg yolk, and whipping cream. Beat well. Add cornstarch, vanilla and maple syrup. Beat until smooth. Add Pumpkin mixture to cream cheese mixture, and mix well. Pour batter into prepared pan.

Bake at 350 degrees 50 minutes. Do not overbake. Center will firm up as cake cools.

The best pumpkin cheesecake I ever had was at a dinner party at a friends house. She used the recipe from Cook's Illustrated, which includes directions for spreading the pumpkin filling out on a sheet pan lined with paper towels, to make the pumpkin filling less "wet" before you add it into the recipe.

I had the recipe in my "to try" files for years and years, but I never made it, no one to eat it besides me at my house so not worth the trouble, and the things mold before I get through them. Now it seems I've lost it. Cannot find it online except on their site, which you have to pay to see.

Same here. I made a low fat version of pumpkin cheesecake last year but I ended up eating the whole thing by myself because no body else at home cared about pumpkin.

Here's the one I like to use.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Crust
1 ¼ cups Gingersnaps, crushed
¼ cup melted butter

Filling
1 cup pumpkin puree
½ cup heavy cream
2 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
¼ teaspoon salt
1 ¼ lbs (20 oz) cream cheese, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 Tablespoon cornstarch
4 large eggs, at room temperature

Crust
Preheat oven to 350°. Wrap the outside of a 9 inch spring form pan with 2-3 layers of aluminum foil, making sure it extends up the sides, to the top edge of the pan.

Combine the gingersnaps and melted butter and press onto the bottom of the spring form pan. Bake for 10 minutes. Set aside. Cool crust completely.

Filling
Reduce oven temp to 325°. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended.
Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing just until combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the still wrapped spring form pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the spring form pan. Bake for 70-80 minutes until the center is set but still a bit wobbly .

Remove cheesecake from the water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours or overnight before serving.

Serves 16

Oly

I'm making Yasou's. Now I have to borrow her pans to do it!

These all look yummy! thank you VERY much!

Here's a recipe for pumpkin flan I'm planning to try this year. Reviewers have said that because of the amount of pumpkin the flan has more of a pie or cheesecake like texture, so maybe it could work?

Here is a link that might be useful: Gourmet's Pumpkin Flan with Spiced Pumpkin Seeds

This one is terrific. I do have a photo, but somehow I can't get into my Picturetrail account. I'm working on it....

Layered Pumpkin Cheesecake

For the crust:
2 cups gingersnap cookie crumbs
1/4 cup butter or margarine, melted
For the filling:
4 pkgs. 8 oz. each cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumkin not pumpkin pie mix
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes.

In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly.
Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan.

Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved.

Linda