By Marian BurrosTotal Time1 hour 30 minutes, plus at least 8 hours' cooling, and refrigerationRating4(622)NotesRead community notesSome cheesecakes are the culinary equivalent of a punch in the gut: too sweet, too heavy, too filling. This one, first published in The Times in 1984, is delightfully different. It's lightly-sweet, slightly tangy and gently laced with spiced pumpkin flavor. The texture is surprisingly airy. Serve slices with a dollop of whipped cream or créme fraîche.Don't skip the part of the recipe that calls for allowing it to cool in the oven overnight; it promises a crack-free, glossy top.Featured in: DE GUSTIBUS; AUTUMN TREATS FROM THE PUMPKIN, VERSATILE GOURD or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:12 to 16 servingsThe Crust2cups ground pecans2tablespoons b...
