Evan’s Kitchen

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Chef Kayla Jenkins whips up a Spiced Pumpkin Cheesecake for the FOX40 crew to sample. Here is how you can make it yourself.
Spiced Pumpkin Cheesecake

Step One

Four 8oz packages cream cheese (softened)

1¼ cups sugar

1tsp grated lemon zest

½ tsp grated orange zest

1tsp vanilla bean paste

5 large eggs (room temp)

2 large egg yolks (room temp)

1 cup heavy cream


With electric mixer (using paddle attachment) combine cream cheese, sugar, lemon zest, orange zest and vanilla on low speed until smooth


Add in the eggs then yolks one at a time while scraping down the sides of mixing bowl. Slowly mix in heavy cream. The mixture should be smooth and creamy. Set aside.

Step Two


1 ½ cups graham cracker crumbs

¼ cup sugar

1 tbsp butter (melted)

Pumpkin Mix

1 1/3 cups canned pumpkin

2 each egg yolks

½ tsp cinnamon

¼ tsp ginger

1/8 tsp all spice

1/8 tsp cloves

1/8 tsp nutmeg

¼ tsp salt


Graham cracker crumbs, sugar and butter. Press down onto bottom of 9″ spring form pan


At 325 for 10min then cool


Remaining ingredients in large bowl. Add Cheesecake batter, mix well. Pour evenly over crust, cover with foil and place in water bath.


At 350 for 1 hour 50 min to 2 hours until center is almost set, cool completely. Refrigerate several hours overnight

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