Martin Sheen's Favorite Pumpkin Cheesecake

Treat yourself to a luxurious fall-inspired dessert with *Martin Sheen's Favorite Pumpkin Cheesecake*. This creamy, decadent cheesecake combines a buttery graham cracker crust with a luscious pumpkin-spiced filling brimming with warm notes of cinnamon, nutmeg, and ginger. Baked to perfection in a water bath to ensure a silky smooth texture, this showstopping dessert requires a little patience but delivers big on flavor and elegance. The gradual cooling method helps banish cracks, while overnight refrigeration enhances its rich, velvety consistency. Perfect for holiday gatherings or simply indulging your pumpkin cravings, this cheesecake is destined to become a beloved seasonal staple.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 2 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 5 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 1 cup Brown sugar
• 1 cup Pumpkin puree
• 1 cup Heavy cream
• 2 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 4 count Large eggs

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

Step 2

In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

Step 3

Press the crust mixture evenly into the bottom of the springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool.

Step 4

In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer at medium speed until smooth and creamy, about 2-3 minutes.

Step 5

Gradually add the 1 cup of granulated sugar and the brown sugar to the cream cheese, beating until well combined and fluffy.

Step 6

Mix in the pumpkin puree, heavy cream, and vanilla extract until fully incorporated. Add the cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.

Step 7

Add the eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing to prevent cracks in the cheesecake.

Step 8

Pour the filling over the pre-baked crust and smooth the top with a spatula.

Step 9

Place the springform pan into a larger baking dish or roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath.

Step 10

Bake the cheesecake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly.

Step 11

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.

Step 12

Remove the springform pan from the water bath and let it cool to room temperature on a wire rack.

Step 13

Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving.

Step 14

Carefully release the sides of the springform pan. Slice and serve chilled to enjoy Martin Sheen’s favorite pumpkin cheesecake!

Nutrition Facts

Serving size	(2061.1g)

Amount per serving	% Daily Value*
Calories	6626.8

Total Fat 427.2g	0%
Saturated Fat 241.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1897.2mg	0%
Sodium 4679.9mg	0%
Total Carbohydrate 619.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 458.1g
Protein 86.8g	0%

Vitamin D 160IU	0%
Calcium 1143.9mg	0%
Iron 19.7mg	0%
Potassium 2055.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 5.2%

Carbs: 37.2%