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Zoe Ann’s Cheesecakes

Zoe Ann's 09.jpg

If you are like me, with a big houseful of people to feed on Thanksgiving, you might enjoy taking some of the workload off of your preparations by ordering desserts from the market’s amazing bakers. Zoe Ann Buckley, owner of Zoe Ann’s Cheesecakes will be taking orders to be delivered at the Harvest Market on November 22nd.

In addition to Zoe’s individual sized cakes, you can order a 7” cake, which serves 6-8 ($27.99), or a 9” cake, which serves 12-16 ($49.99). They have wonderful seasonal flavors such as Pumpkin, Sweet Potato, Spiced Chai, Egg Nog, Vanilla Bean and Chocolate Mint, or you can choose one of their “fabulous anytime”, flavors.

Stop by our booth on Saturday to place your order, or call her at 503.442.7147 (no later than Monday, Nov 17th).

If you have the time to make your own desserts, you might want to try Zoe’s recipe for her famous Pumpkin Cheesecake.

Pumpkin Cheesecake

Yield: 12-16 servings

  • 2 1/2 dozen gingersnap cookies (ground into crumbs)

  • 6 tablespoons unsalted butter, melted

  • 1 1/2 pounds cream cheese, at room temperature

  • 1 (15-ounce) can pureed pumpkin

  • 3 eggs

  • 1 egg yolk

  • 1/4 cup sour cream

  • 1 1/2 cups sugar

  • 1 1/2 teaspoons ground cinnamon

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon fresh ground nutmeg

  • 1/8 teaspoon ground cloves

  • 2 teaspoons all-purpose flour

  • 2 teaspoons vanilla extract

  • 4 ounces candied pecans, coarsely chopped (Candied pecans can be found at grocery stores like Trader Joe's) Fresh whipped cream (recipe follows)


Position a rack in the center of the oven and preheat to 325 degrees. Take out a 9-inch springform pan that has been wrapped in foil. (To do this, take a large piece of foil, place the pan in the center of the foil and lift the edges of the foil up around the outside of the pan).

Lightly brush the entire inside of the springform pan with some of the melted butter.

Put gingersnap crumbs in a bowl and add melted butter. Stir until evenly mixed. Firmly press the mixture into the bottom of the pan.

Combine flour, cinnamon, ginger, nutmeg and cloves in small bowl and set aside. Beat cream cheese, sour cream and sugar with an electric mixer until smooth. Add eggs and egg yolk, one at a time. Add the flour and spices, and mix until smooth. Stop mixer and scrape down sides and bottom of bowl.

Add pumpkin and vanilla extract. Mix on medium speed until smooth. Pour mixture into the springform pan. Place springform pan in a roasting pan, and Carefully pour hot water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 35 minutes.

After cake has cooled, cover and refrigerate overnight. (This can be done up to two days in advance.) About 30 minutes before serving, uncover cake, and sprinkle the candied pecans on top of the cake. Slice and serve with fresh whipped cream.

Ingredients for whipped cream

  • 1 cup heavy cream, chilled

  • 1/4 cup confectioners' sugar

  • 2 teaspoons vanilla extract


Pour the heavy cream into a large chilled bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar and vanilla, and beat until medium-sized peaks form. Makes 1 1/2 - 2 cups.

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