Pumpkin Cheesecake
Pumpkin Cheesecake
Pumpkin Cheesecake
Pumpkin Cheesecake

Pumpkin Cheesecake

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EQUIPMENT: 12 x 10 Baking "Lasagna" Pan, leak-proof spring form pan, Rotary Mandolin food cutter, large mixing bowl, measuring cups, and whisk or electric hand blender.

PREPARATION: Preparation: 1 hour 20 minutes - makes 8 to 10 servings


  • 2/3 cup graham crackers, grated #1 cutting cone
  • 1 tablespoon sifted powdered sugar
  • 1 tablespoon fresh lemon zest, grated #1 cutting cone
  • 2 tablespoons unsalted butter, softened


  • 1 cup granulated sugar
  • 6 eggs, at room temperature
  • ½ cup Coco Lopez
  • 1 can 12 ounces evaporated milk
  • 1 can 14 ounces sweetened condensed milk
  • 2 - 8-ounce packages cream cheese, at room temperature
  • 1½ cups fresh pumpkin, shredded #1 cone cooked the waterless way
  • 1 teaspoon each cinnamon, nutmeg, ginger and allspice

NOTE: To cook the pumpkin the waterless way.

  1. Slice the pumpkin in 2 to 2 ½ strips. Using the rotary mandolin food cutter, please the out skin of the pumpkin to the bake of the hopper and grate the pumpkin on the #1 cutting cone.
  2. Place the pumpkin in a 3- or 4-quart waterless cooking pan. Rinse with filtered or purified water then pour all the water off. Just the water that clings to the shredded pumpkin is sufficient for cooking the waterless way. Place on medium heat 275ᵒF with the vent open, when steam begins to escape from the vent, or the whistle sounds close the vent immediately and reduce the heat to low 200ᵒF Cook for 20 to 25 minutes until soft. Do not peak, removing the cover will allow the steam to escape and the pumpkin may scorch on the bottom.
  3. Set aside to allow to cool sufficiently. Pour the excess water off and cream the pumpkin together with a fork or potato masher.
  4. Store covered in the refrigerator until ready to use or place in glass vacuum jars. 
  5. A medium to large pumpkin makes 5 to 8 cups pumpkin puree.


Preheat oven to 350ᵒF. Fill the baking pan halfway with hot water and place on the center rack in the oven.

For Crust: In a small mixing bowl combine crackers, powdered sugar, and lemon zest with butter. Mix well and press into the bottom and sides of the spring form pan. Bake for 5 to 7 minutes; set aside to cool.

For Filling: Whisk the eggs to a froth. Add the remaining ingredients and whisk vigorously to combine, but do not over beat the mixture. Pour the cheesecake filling into a leak-proof spring form pan. Note: Be sure your spring form pan is 100% leak-proof, if not, encase the bottom and sides in plastic wrap such as Saran Wrap and tin foil. Place the filled spring form pan into the water and bake for 1 hour. Test for doneness by inserting a toothpick into the cheesecake filling. When the toothpick comes out clean, the cheesecake is done.

Momma’s Secret: When finished baking turn off the oven and crack the door. Allow the cheesecake to remain in the oven to cool down gradually for 1 hour. This will prevent the cheesecake from cracking or separating.

Remove the cheesecake from the oven and set aside to cool for about 30 minutes, and then place in the refrigerator until ready to serve.

To serve: Loosen the cheesecake from the pan by running a thin knife between the crust and the side of the pan; then release the latch. Garnish with whipped cream and fresh mint leaves; then serve.