Say ‘cheese’ to pumpkin

Bowdie’s chef offers nontraditional twist on pumpkin pie.
Photo by Stacy Feyer-Salo

Pumpkin pie is a staple on most tables during the holiday season. That’s for good reason, too. The warmth of spices normally incorporated combine with the pumpkin’s natural fall essence to make it an enticing fall and winter treat. But Bowdie’s Chop House Executive Chef Alexander Lukens has a bit different take: Pumpkin Cheesecake.



2 cups graham crumbs

4 oz. butter


10 oz. sugar

2 lbs., 2 oz. cream cheese

4 eggs

1 tablespoon vanilla

1 cup pumpkin puree

1 tablespoon cinnamon

1 tablespoon pumpkin spice


Form crust into a greased 9-inch spring-form pan. In mixer, combine cream cheese and sugar until smooth, then add vanilla, pumpkin and spices. Incorporate eggs one at a time, making sure to not over mix. Bake over a water bath at 325 degrees for 1 hour and 10 minutes. Turn off oven and let sit for another 20 minutes. Set aside, cool and serve. Best served with a little fresh whipped cream or cinnamon sugar.

This story can be found in the November/December 2021 issue of Grand Rapids Magazine. To get more stories like this delivered to your mailbox, subscribe here

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