Pumpkin pie cheesecake recipe: a Thanksgiving dinner indulgence

Today is Thanksgiving Monday way up here in the North!

I thought about sharing a healthy Thanksgiving recipe with you all. A low carb stuffing (does such a thing exist?). Fancy brussels sprouts (I hate them, no matter how they’re prepared). No-sugar sweet potato casserole (I actually prefer my sweet potatoes roasted and plain; not really a post-worthy topic).

Instead, I’m giving you my recipe for full-fat, sugar-laden, chocolate-ganache covered pumpkin pie cheesecake. (This recipe is a hodge-podge of recipes I’ve tried over the years, always tweaking things to get the best possible result!)

Everybody deserves a culinary indulgence from time to time and this one is ‘da bomb’. Warning: eat slowly and savour mindfully. A small piece is really all you need!

pumpkin pie cheesecake recipe

Fitknitchick’s Full-Fat, Sugar-Laden, Chocolate-Ganache Covered Pumpkin Pie Cheesecake Recipe

Crust:

  • 1 1/2 crushed graham wafers
  • 1/2  cup crushed pecan pieces
  • 1/3 cup butter, melted
  • 1/4 cup brown sugar
  • 1 Tbsp cinnamon
  1. Stir all ingredients together until combined.
  2. Press into the bottom and part way up the sides of a lightly buttered, 10 inch springform pan.
  3. Cook at 350 degrees for 10-15 minutes. Or until lightly browned.
  4. Remove from oven and cool.

Cake:

  • 3 packages (250 g each) cream cheese, softened at room temperature (I do use the lower fat kind myself)
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 2 Tbsp pumpkin pie spice
  • 3/4 cup brown sugar
  • 2 Tbsp whipping cream
  • 3 eggs
  1. Combine all ingredients in a food processor and pulse until consistency is uniform.
  2. Pour over cooled crust.
  3. Bake in a 350 degree oven for 50-60 minutes. Cake will be done when it’s firm to the touch and slightly brown on top.
  4. Remove from the oven and cool for 10 minutes on a wire rack.
  5. Run a sharp knife around the edge of the pan to loosen cake. Otherwise, cake will crack as it cools.
  6. Cool completely before serving. Can be refrigerated for 24 hours first.

Chocolate Ganache:

  • 6 ounces, good quality, dark chocolate pieces, coarsely chopped
  • 2 cups whipping cream
  • whole pecans, for decoration
  1. Heat cream in a heavy bottomed saucepan, over medium-high heat. Stir constantly.
  2. When cream starts to bubble (but not boil), reduce heat and add chocolate pieces.
  3. Whisk until chocolate is melted and ganache has a thick, creamy consistency.
  4. Pour over individual cake slices while still warm (alternatively, you can use the ganache as an icing; pour it over the entire cake, then refrigerate until it’s time to serve)
  5. Garnish slices with whole pecans and additional whipped cream, if desired.

Nutritional info? You really don’t want to know how many calories, grams of fat, sugar and carbohydrate are in this treat, do you? Good! Neither do I!

P.S. Tomorrow we shall return to clean eating. Check out my healthy turkey soup recipe if you’re in need of a way to use up those Thanksgiving leftovers!

Do you have a favourite Thanksgiving indulgence?

Hit me up with your recipes in the comments below!

Comments

  1. I may have a new one now :-)
    HAPPY HAPPPY THANKSGIVING!!!!!

    Im thankful for you.
    MIzMiz recently posted…The RETURN of the pink gloves.My Profile

  2. Yes, yes, and yes. I was actually thinking of doing pumpkin pie cheesecake this year, but I’ve never tried it before. Sounds great.
    Tiff @ Love Sweat and Beers recently posted…Fall Football FunMy Profile

    • It is far too yummy. Immediately after dinner, I portioned it out and froze the rest! Otherwise I would be sorely tempted to have some with breakfast this morning! (It does have a vegetable in it, right?)

  3. Happy Happy Thanksgiving!!! Hope you had a wonderful one!!!!

    I agree – we all deserve an indulgence! Yours sounds amazing!!!! Me, always cookies!!!! Although I do like some other things as well but it always comes down to a choice & not everything. I feel to gross afterwards if I do that! ;-)
    Jody – Fit at 54 recently posted…Gratitude & the Celebration of LifeMy Profile

  4. Suzanne @WorkoutNirvana says:

    Haha I love it!! Happy Thanksgiving! You rock girl :)
    Suzanne @WorkoutNirvana recently posted…Weightlifting Ideas to Pump Excitement into Your Recovery WeekMy Profile

  5. Yummy! That looks decadent and delicious!
    Krissy recently posted…Friend Makin’ Monday: Inside Your HomeMy Profile

  6. Yum! My indulgence is home made chocolate cake. It’s make with 2 sticks of real butter, white flour and white sugar. The frosting is full fat cream cheese, butter and powdered sugar. I usually make this for Birthdays. I have done a healthier version of it using whole wheat flour and sucanat in place of the sugar and then skipped the frosting all together and just sprinkled powdered sugar on top. It was still a hit although the sucanat gave it more of a molasses taste. Thanks for sharing!
    Kristen recently posted…Monday Morning Inspiration: The Glory in Saying “I Finished”My Profile

  7. That looks so good! I love pumpkin flavored desserts, but unfortunately, I’m the only one in the family who does, so if I made this recipe, it would be on me to eat the whole thing. That would take a lot of burpees to undo. :)
    Carrie Rubin recently posted…Book Marketing: From Humble Dolt To Sleazy SalesmanMy Profile

  8. Kammie @ Sensual Appeal says:

    Oh my, oh my… That’s what I’m talking about!! Such a perfect fall dessert :)
    Kammie @ Sensual Appeal recently posted…Pina Colada Protein Soft Serve (high protein/no sugar added) with Jay Robb protein powderMy Profile

  9. Hmm, too sweet for me, but it does sound enticing. And now I’m reminded that I need to find that pumpkin cookie recipe for you.
    AlexandraFunFit recently posted…Diet Cheat Days: Yes or No?My Profile

  10. Every now and then I see something that makes me wish, if only for a moment, that I wasn’t vegan. That looks delicious.
    Debbie@ Live from La Quinta recently posted…Sweaty Saturday/Sunday Run-day Rolled Into One! Plus the MizFit Skort!My Profile

  11. I have been dreaming about this since you talked about it at Fitbloggin. Hope you had a great Thanksgiving and thanks for sharing the recipe!!!
    Toni @runninglovingliving recently posted…On The Mend…….My Profile

Trackbacks

  1. […] Lots of heavy lifting and some cardio intervals to compensate for Thanksgiving weekend dinner and pumpkin pie cheesecake. […]

  2. […] 2012 by Tamara Leave a Comment Well, the turkey and mashed potatoes are finished. The last of the pumpkin pie cheesecake was eaten for breakfast. The wine bottles have been carried to the curb. Another Thanksgiving […]

  3. […] just pumpkin pie (although it, along with pumpkin cheesecake, is one of my favourite desserts, especially with a drizzle of dark chocolate ganache…). […]

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