Pumpkin Cheesecake

If you’re a “Shark Tank” fan, you already know aboutKim Daisy and her Daisy Cakes.

But if you don’t, believe me—she’s someone that you’d like to know. Why? Because CAKE, people.

Delicious cakes, like Southern favorites Red Velvet and Coconut Cake, that you can purchase online or now make at home with her new book, “Daisy Cakes” (Lydia Iglett Ltd. Publishing, 2014).

We love her take on Pumpkin Cheesecake, perfect for the holidays. Daisy says, “This cheesecake is wonderful plain. It’s also good with caramel sauce drizzled over it or a dollop of bourbon whipped cream. Don’t forget the fresh-ground nutmeg!” Listen, whatever that Southern belle is selling, I’m buying. If it was good enough for her Grandma Nellie, it’s good enough for me.

Pumpkin Cheesecake
Serves 10-12


  • 1 box gingersnap cookies
  • 1/4 cup dark brown sugar
  • 1/2 cup unsalted butter, melted


  • Three 8-ounce packages cream cheese
  • One 15-ounce can 100% pure pumpkin
  • 1 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon pure vanilla extract


1. Put crust ingredients into the food processor and pulse until cookies begin to break into pieces. Continue processing until the mixture is coarse, like cornmeal. Press the cookie mixture into the bottom of a greased 10-inch spring-form pan. Set aside.

2. Preheat oven to 350 degrees. In mixing bowl of an electric stand mixer fitted with a paddle, beat the cream cheese until smooth. Add the pumpkin and continue beating until combined. Add the sugars, flour, and salt. Mix well. Add the eggs. Blend. Scrape down the sides and around the bottom of the bowl. Continue beating about two minutes, until smooth.

3. Add the whipping cream and vanilla. Blend on low speed. Scrape down the sides and around bottom of bowl. Continue beating about one minute, until smooth.

4. Pour the filing onto the crust in the prepared 10-inch spring-form pan. Shake the pan back and forth to evenly spread the filling. Bake for 90 minutes. Cool completely. Refrigerate overnight for best results before removing the spring-form side of the pan.


What’s your favorite holiday dessert? Tell us in the comments below to enter to win a copy of “Daisy Cakes!”

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