Support for LAist comes from
True LA stories, powered by you
Stay Connected

Share This


At Home in the LAist Kitchen: Pumpkin Cheesecake

Our reporting is free for everyone, but it’s not free to make.
LAist only exists with reader support. If you're in a position to give, your donation powers our reporters and keeps us independent.

LAist loves pumpkin pie. We bake it, we buy it, we eat pumpkin pie at every dinner party between Halloween and the end of the year, and even indulge in leftover pie for breakfast. But as much as we love how it tastes, there is such a thing as pumpkin overdose.

So in an effort to avoid that point come the new year when we swear that we will never eat pumpkin pie again, LAist gives you a break at Thanksgiving with a pumpkin cheesecake. It has the same warm spiciness of a pumpkin pie, just with a lot more fat and calories. Oops, did we blog that out loud? A cheesecake is a little more work than the evaporated milk and canned pumpkin that go into a pie, but what else would you be doing the day before Thanksgiving while the turkey's brining?