Pumpkin Chiffon Cheesecake

This make-ahead holiday dessert consists of a traditional cheesecake topped with an airy spiced pumpkin layer.

Pumpkin Chiffon Cheesecake
Servings: 12 Prep 1 hr Bake 350°F 35 mins Cook 15 mins


Crust and Cheesecake Layer:
  • 14 boards Graham Crackers (about 2 cups crushed)
  • 6 tablespoons (3/4 stick) butter, melted
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pound cream cheese, softened
  • 2 eggs
  • 2/3 cup sugar
  • 1/4 cup half-and-half
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground allspice
Pumpkin Chiffon Layer:
  • 1 cup canned solid-pack pumpkin (not pie filling)
  • 3/4 cup sugar
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 envelope unflavored gelatin
  • 2 tablespoons water
  • 1/2 cup half-and-half
  • 1 tablespoon powdered egg whites (see Note)
  • 3 tablespoons warm water

Make It

1. Heat oven to 350 degrees F.

Crust and Cheesecake Layer:

2. In bowl, mix crumbs, butter, sugar and cinnamon. Press over bottom and 1-3/4 inches up side of 9-inch springform pan (see photo 1, at right).

3. In large bowl, beat cream cheese, eggs, sugar, half-and-half, flour and allspice. Pour into graham crust.

4. Bake in 350 degree F oven 35 minutes or until center is set. Transfer to rack; let cool to room temperature. Refrigerate.

Pumpkin Chiffon Layer:

5. While cheesecake is chilling, in medium-size bowl, stir together pumpkin, 1/2 cup of the sugar, egg yolk, salt and allspice.

6. In small saucepan, sprinkle gelatin over water. Let stand until gelatin softens, 5 minutes. Add half-and-half. Heat over medium heat, stirring, until gelatin is dissolved.

7. Stir small amount of warm half-and-half mixture into pumpkin mixture; stir pumpkin mixture into half-and-half mixture in saucepan. Place over medium heat; cook, stirring constantly, for 10 to 13 minutes or until mixture reaches 160 degrees F on an instant-read thermometer (photo 2).

8. Cool mixture over ice water in large bowl until consistency of sour cream (mixture mounds on top of itself), 6 to 8 minutes (photo 3). Remove from ice water bath.

9. In small bowl, sprinkle powdered egg whites over warm water. Let stand 3 minutes. Beat with mixer until foamy. Gradually beat in remaining sugar until stiff peaks form (photo 4).

10. . Fold egg white mixture into pumpkin mixture (photo 5). Scrape onto cheesecake; smooth top. Cover; refrigerate overnight to firm chiffon. Makes 12 servings.

11. Note: Powdered egg whites are available from The Baker's Catalogue, 800-827-6836 or www.bakerscatalogue.com.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 23, chol. (mg): 118, sat. fat (g): 14, carb. (g): 43, fiber (g): 1, pro. (g): 7, sodium (mg): 288, Percent Daily Values are based on a 2,000 calorie diet.