Pumpkin Cheesecake with Cranberry Sauce

In our October issue, Chef Josh Habiger, of the James Beard Award-nominated restaurant Pinewood Social in Nashville, TN, shared the recipe for his scrumptious cheesecake dessert that incorporates signature autumn flavors of pumpkin and cranberry.

Pumpkin Cheesecake with Cranberry Sauce
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  1. 2 cups graham-cracker crumbs
  2. ¼ cup brown sugar
  3. ½ cup melted butter
  4. Small to medium-size pumpkin
  5. Butter
  6. Salt, divided
  7. Pepper
  8. 2½ pounds cream cheese, room temperature
  9. ½ cup sour cream
  10. 1 cup brown sugar
  11. 1 teaspoon vanilla extract
  12. ¼ teaspoon grated nutmeg
  13. ½ teaspoon ground ginger, divided
  14. ¼ teaspoon ground allspice
  15. 6 eggs
  16. 1 cup fresh cranberries
  17. 1 cup fresh orange juice or apple juice
  18. ½ cup granulated sugar
  1. Mix together graham-cracker crumbs, brown sugar, and melted butter. Press mixture into a 9-inch springform pan, and refrigerate.
  2. Preheat oven to 350°.
  3. Cut pumpkin into quarters, removing seeds and pulp. Place quarters skin sides down on a baking sheet, and season with a little butter, salt, and pepper. Roast until fork-tender, about 45 minutes. Let cool.
  4. Using a small knife, remove skin from roasted pumpkin, and cut flesh into chunks. In the work container of a blender, puree until smooth.
  5. Preheat oven to 325°.
  6. In a large bowl, beat 2 cups puree, cream cheese, sour cream, brown sugar, vanilla extract, nutmeg, ¼ teaspoon ginger, and allspice. Add eggs, one at a time, beating just until combined after each addition. Pour batter over crust, tapping pan on the counter to level contents and remove trapped air.
  7. Wrap pan with two layers of foil, and set pan in a larger baking dish. Pour enough hot water into baking dish to come halfway up sides of pan. Bake for about an hour, or until cheesecake is nearly set in center. Remove baking dish with pan from oven, and let stand until cool enough to handle. Remove pan from water bath, and refrigerate.
  8. In a medium pan, cook cranberries, juice, granulated sugar, a pinch of salt, and remaining ¼ teaspoon ginger over medium-high heat until cranberries soften, about 15 minutes. Let cool slightly before transferring cranberry mixture to the work container of a blender. Puree until smooth.
  9. Run a knife around edges of cheesecake, and release springform pan. Serve with cranberry sauce.
Victoria https://www.victoriamag.com/

To find more tantalizing recipes from Chef Josh Habinger, see “Dinner on the Grounds,” on page 48 of the October 2015 issue of Victoria magazine.

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  1. I absolutely love Victoria magazine!! One question on the pumpkin cheesecake w/ cranberry sauce. If I want to use canned pumpkin how much would I use?


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