Pumpkin Cheesecake • Grand Marnier Whipped Cream


Pumpkin Cheesecake • Grand Marnier Whipped Cream

HomeiraStyle Recipe

I've taken the pumpkin out of the pie and elevated it into a rich and creamy cheesecake. It's one of my son, Joshua's favorites! This makes an especially memorable ending to a holiday meal.

Serves 8 - 12



  1. 2T                 Butter Soften, to grease the pan
  2. 3C                 Graham Cracker,  Blended into Crumbs
  3. ¼C                Walnut, Roughly ground
  4. 14T              Butter, Unsalted, melted
  5. ¼C                Sugar
  6. D                   Salt


  1. 2lb               Cream Cheese, Preferably Organic, At Room Temperature
  2. 2¼C             Sugar
  3. ¼C               Sour Cream
  4. 2C                Pumpkin Puree, Preferably from fresh Pumpkin
  5. 5                  Eggs, Lightly beaten
  6. 2t                 Cinnamon
  7. 1T                Vanilla
  8. 2t                 Grand Marnier
  9. 1t                 Ginger,  Ground
  10. 1t                 Salt

Whipped Cream

  1. 2C                Heavy Whipping Cream
  2. 5T                 Powdered Sugar
  3. 2t                  Grand Marnier
  4. 1t                  Vanilla
  5. ½C                Toasted Walnuts or Berries for decoration


  • 9” Round Non-Stick Springform Pan
  • Mixer
  • Roasting pan



  • Preheat oven to 325˚F with rack in the middle of the oven


  1. In a medium size pot, bring water to a boil, keep it hot
  2. Grease the springform pan with butter
  3. Add crumbs, walnut, butter, sugar, salt and mix well
  4. Transfer crumb mixture into pan
  5. Press to the bottom and up the sides of the pan.  Pressing tightly and evenly
  6. Bake for 15-20 minutes until golden brown
  7. Let it cook and wrap outside of the pan with foil and place it on a roasting pan


  1. In a mixer, beat cream cheese until smooth
  2. Add sugar and beat, scraping down the sides of the bowl  until light,
  3. Beat in sour cream, then pumpkin, eggs, cinnamon, vanilla, ginger, salt
  4. Beat until combined
  5. Pour into springform pan with cooled crust placed on the roasting pan
  6. Carefully transfer roasting pan to the oven rack while rack inside of oven
  7. Pour hot water into roasting pan half way up
  8. Bake until the outside of the cheesecake sets but loose in the middle, 1 hour and 45 minutes
  9. Turn off oven and open the door partially to cool the cake gradually for 1 hour
  10. Then carefully remove from the roasting pan and let it cool on a rack
  11. Cover and refrigerate overnight  or at least 8 hours 


  • In your mixer, add cream, sugar, Grand Marnier, vanilla and mix on medium to high until stiff peaks form

Service / Plating

  1. Bring the cheesecake to room temperature 30 minutes before serving
  2. Run a knife around the edges and unlock springform ring. 
  3. Place cheesecake on a serving dish
  4. Top with whipped cream
  5. Decorate with walnut or berries and serve


  • Serve with Vanilla or Coffee Ice Cream