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El Fortin

Celebrate Fall with Pumpkin Cheesecake

Executive Chef Robert Carr has shared the perfect recipe to celebrate the first day of fall, Pumpkin Pie Cheesecake. Whether you are a novice in the kitchen or an expert, give this delicious recipe a try to help get in the mood for this amazing season!

Pumpkin Pie Cheesecake

24 oz. Cream Cheese
12 oz. Sugar
4 oz. Brown Sugar
1/2 Oz. Corn Starch
1 Tbl. Allspice
2 Tsp Cloves
2 Tsp Nutmeg
3 Tbl Cinnamon
1 Tsp Ginger
6 eggs
10 oz. pumpkin (canned)

Cream the cheese, sugars, starch and all spice in a mixing bowl. Scrape sides of the bowl. Add eggs two at a time. Add pumpkin and mix for 1 minutes. Scrape sides. Mix for 5 more minutes.

Spray desired pan. Line with parchment paper. Place in desired crust if any.

Bake in conventional oven at 340 degrees in a water bath for approximate 1 1/2 hours. Remove and let cool.

Place Cheesecake in freezer for 1 1/2 hours or more to get a perfect cut.

Cut into desired shape, whether in slices or circles.

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