Pumpkin Cheesecake - Bo's Desserts

Prep Time
Cook Time
1d 1h 20m
Ready In

"I found this in the Oregonian restaurant request column for Bo's Desserts. It was listed as one of top 10 recipes of 1994. It is a no-fail dessert. I have never had it crack and have given to others when there recipe failed and they loved it. Prep time is a total guess. I make day ahead so can relax. I often half recipe as this makes 2 cheesecakes"

Original recipe yields 24 servings


  • Serving Size: 1 (101.9 g)
  • Calories 277.2
  • Total Fat - 11.8 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 67.2 mg
  • Sodium - 304.3 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 21.9 g
  • Protein - 5 g
  • Calcium - 54 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.1 mg

Step 1


Step 2

Preheat oven to 400 degrees

Step 3

Lightly spray bottom and sides of two 10 inch spring form pans with nonstick cooking spray. Line the sides of the pans with parchment or wax paper.

Step 4

In small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide between two pans. Press firmly over the bottom and up the sides of the pans 1/2 inch

Step 5


Step 6

In Large bowl, use a heavy-duty mixer to combine cream cheese, sugar and vanilla. Mix until smooth.

Step 7

Add sour cream and whipping cream. Scrape sides of bowl and continue beating

Step 8

Add cinnamon, ginger, nutmeg, cloves and flour.

Step 9

Add eggs one at a time, beating well after each addition. Beat in pumpkin

Step 10

Divide evenly into the 2 prepared pans - Bake 20 minutes

Step 11

Lower temperature to 200 degrees for another hour or until cheesecake feels firm to the touch.

Step 12

Turn off oven and let cheesecake cool in the oven with the door slightly ajar, about 1 hour. This should prevent cracking ( If a crack should appear, simply blend some sour cream, powdered sugar and vanilla and spread over the top.

Tips & Variations

No special items needed.



I made this as instructed except for swirling in the pumpkin instead of blending it in. This was served at a Thanksgiving Pot-Luck and was enjoyed by all.

review by:
(8 Oct 2012)