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Pumpkin Cheesecake with Rum Whipped Topping

If you’re like me, you stocked up on canned pumpkin, and/or you cooked, pureed and froze sugar pumpkins some time in October or November. I did both, and naturally, I didn’t use it all. So now spring is just about here, and I have all this pumpkin (we won’t even discuss the overabundance of cranberries in my freezer) staring at me every time I open the pantry or freezer. So I went on a pumpkin recipe hunt.

I actually had a recipe bookmarked in the Old Farmer’s Almanac Everyday Cookbook for pumpkin cheesecake bars. I mistakenly assumed they were swirl type bars, but turns out they weren’t. No matter! Problem was, the recipe called for a 9″x9″ square baking pan. Mine is 8″ square. So I decided to use a 9″ springform pan, and since I was going to do that, I might as well double the filling and make a cheesecake instead. So that’s what I did.

I’m a cheesecake lover and a pumpkin liker. While this was really good, I prefer this perfect pumpkin pie recipe. I realize it’s not a cheesecake, so we aren’t exactly comparing apples to apples here, but I’m more of a subtle pumpkin person, while this pumpkin cheesecake’s flavor is very prominently pumpkin.

To dress up (hide) the Grand Canyon crack in the middle, I decided to use a whipped cream topping. I was digging through all of the extracts in my cabinet when I came upon some rum extract. I whipped up some heavy cream, added a couple tablespoons of powdered sugar, a teaspoon of vanilla and half a teaspoon of rum extract. While taking a taste of the whipped topping on its own was a bit harsh, once it was paired with the pumpkin cheesecake it was a fabulous combination!

So if you would like to use up some of the pumpkin hanging out in your freezer or pantry, why not print this easy recipe and give it a try :)

Amanda’s Notes:

1) This recipe calls for 2 whole eggs and 2 egg yolks. Use the two extra egg whites to make this tasty Egg White Omelet or freeze them and save them to use in other recipes, such as Angel Food Cake.

2) I use a food processor for mixing the filling ingredients. Most recipes (including the original one from the book) call for using a mixer. I like the silky texture that the food processor gives, but you can use a stand or hand mixer if you prefer.

30 If you prefer to make the bars from the original recipe, simply cut the filling ingredients in half (NOT the crust), use a 9″ square buttered pan, and bake for 45 minutes. The baking time and measurements for the crust remain the same.

Pumpkin Cheesecake with Rum Whipped Topping
adapted from Pumpkin Cheesecake Bars in The Old Farmer’s Almanac Everyday Cookbook

printable version

CRUST
1 package (1/3 pound) graham crackers
1/3 cup packed light brown sugar
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, melted

FILLING
2 8-oz packages cream cheese, softened
1 1/3 cups packed light brown sugar
2 large eggs
2 egg yolks
2 teaspoons vanilla
2 tablespoon all purpose flour
1 teaspoon each cinnamon, ground ginger, and nutmeg
1 1/2 cups canned pumpkin or pureed pumpkin (not pumpkin pie filling)
2/3 cup heavy cream

Preheat oven to 350 F. Butter a 9″ springform pan.

For the crust, break the graham cracker into a food processor. Add the brown sugar and cinnamon and process to a fine meal. Add melted butter and process again. Press crust into bottom of pan and about one inch up the sides. Bake for ten minutes. Remove from oven and set aside to cool. Reduce the oven temperature to 325 F.

For the filling, place cream cheese, brown sugar, eggs, and egg yolks into the food processor. Process until homogenous. Add vanilla and pulse to combine. Add remaining ingredients, pulse to bring them together, then process for a minute or two, until mixture is silky smooth. Pour the filling into the crust and bake for 55-65 minutes. The center should jiggle slightly and the outer edges will look dry. Turn the oven off and leave in the oven for 30 minutes. Remove and place on cooling rack, let cool completely. Place in the refrigerator for about an hour before adding topping.

Rum Flavored Whipped Topping

1 cup heavy whipping cream
2 tablespoons of powdered sugar
1 teaspoon vanilla
1/2 teaspoon rum extract

Using the whisk attachment on your mixer, beat heavy cream on medium-high for about 30 second. Stop mixer, add powdered sugar and both extracts. Turn mixer on low to incorporate the sugar and extracts, use a rubber spatula to scrape down sides if needed. Return mixer to medium-high and beat until stiff peaks form. Spread topping on top of cheesecake and refrigerate for several hours before cutting.

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19 Responses to Pumpkin Cheesecake with Rum Whipped Topping

  1. 1
    Flourchild says:

    It looks and sounds wonderful. What a great way to use your pumpkin up! I have never tried a rum flavored whipped topping, it must be good!

  2. 2
    jose manuel says:

    Que maravilla de bizcocho. Se ve delicioso. Gracias por la receta

  3. 3
    noble pig says:

    Omg so decadent and yeah that's what's so great about cheesecake cracks…they just cover up!!

  4. 4
    Nutmeg Nanny says:

    Spring is almost here and this cheesecake is making me dream of Fall…haha. Delicious!

  5. 5
    Tami says:

    Yet another reason why I wish that we were neighbors. You could invite me over for a slice. ;) You know how I love strong pumpkin flavor in stuff like this. It looks so good!

  6. 6
    msmeanie says:

    Hey, how'd you know that I'm a pumpkin hoarder? I have 3 cans of pumpkin puree sitting in my cabinet right now! This looks like a delicious way to use them!

  7. 7
    Tiffiny Felix says:

    Oh, I *love* rum-flavored treats! My favorite See's candy is a rum nougat, ever since I was a kid!

    Also, I have an award for you over at my blog, cause you're awesome ;)

  8. 8
    Chow and Chatter says:

    wow I adore your baking yummy

  9. 9
    Leslie says:

    I did stock up on the canned pumpkin..but damn it, I forgot about the cranberries. And now I am kicking myself in the butt. I cant even find frozen ones ANYWHERE!!!! grrrrr

  10. 10
    Susan says:

    I love pumpkin cheesecakes! Yours looks fabulous. Great trick to hide the crack. :)

  11. 11
    Ingrid says:

    Did your cheesecake lovin' daughter like it? That would really say if it was good, pumpkin and all.

    Btw, I'll be scrolling through and catching up all that I've missed but I may not comment on every single post! :(
    ~ingrid

  12. 12
    Katrina says:

    That looks great! Awesome save for the cracked top!

  13. 13
    HoneyB says:

    this looks awesome! My family is crazy for pumpkin anything….you did an awesome job of making a cracked top save too! :)

  14. 14
    mike says:

    What a great idea – pumpkin in March. I too have multiple cans in my pantry – hm… and I just bought cream cheese last night! Looks fantastic – I've had a crack in my cake like that before as well – nicely covered up!

  15. 15
    cookies and cups says:

    Gorgeous! I am not a huge pumpkin person either, but I do have 4 cans sitting in my pantry now that I swore I was going to use over Thanksgiving! Now I know what I can do with them!!

  16. 16
    Sarah, Maison Cupcake says:

    That cheesecake looks amazing, I have about four tins of pumpkin stashed in my cellar from last autumn, I guess I shouldn't be afraid of using them now that we're half way through the year!

  17. 17

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