Crust

• 1¾ cups graham cracker crumbs (about 24 squares)
• 2 tablespoons granulated sugar
• 1/2 cup butter, melted

Filling

• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 tablespoons brandy, if desired
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 4 packages (8 oz each) cream cheese, softened
• 1 cup packed brown sugar
• 2/3 cup granulated sugar
• 5 eggs

Pumpkin Cheesecake

Click image to enlarge

Crust

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup (1 stick) butter, melted

Filling

• 5 (8 ounce) packages cream cheese, softened
• 1¼ cups sugar
• 1¼ cups Creole cream cheese, recipe here
• 2 teaspoons satsuma zest
• 1/4 cup satsuma juice
• 3 medium eggs

Satsuma Compote

• 6 satsumas
• 1/2 cup satsuma or orange juice
• 3 tablespoons sugar
• 1 cinnamon stick
• 1 pint strawberries, blackberries or raspberries (frozen are OK)
• 1 ounce Grand Marnier liqueur

Note: Sour cream may be substituted for Creole cream cheese which is found primarily in New Orleans and elsewhere in Louisiana. It is easy enough to make your own, recipe here.

Satsuma Creole Cream-Cheese Cheesecake

Click image to enlarge

• 2 cups graham cracker crumbs
• 1 stick (8 tablespoons) melted butter
• 1/2 cup brown sugar
• 2½ pounds softened cream cheese
• 1¼ cups sugar
• 1¼ cups Creole cream cheese
• 3 medium eggs
• 3/4 cup sour cream
• 2 tablespoons powdered sugar

Chef's Note: Chef Danny created this recipe using The Commander’s Palace New Orleans Cookbook by Ella and Dick Brennan as a reference.
Sour cream can be substituted for the Creole cream cheese if it is not available in your area.

Creole Cream Cheese Cheesecake

Click image to enlarge