Pumpkin cheesecake is a delicious and classic fall dessert that is perfect for any occasion. It is made with a creamy pumpkin filling and a spicy ginger snap crust. If you are looking for an easy and sumptuous pumpkin cheesecake recipe, look no further!
Pumpkin cheesecake is a popular choice because it is an enticing and versatile dessert that can be enjoyed by people of all ages. It is also a relatively easy dessert to make and is sure to please even the pickiest eaters.
Jump to:
- Why You'll Want To Make My Pumpkin Cheesecake
- Ingredients - Here's What You'll Need for the Crust
- Steps to make the crust for Pumpkin Cheesecake
- Ingredients - Here's What You'll Need for the Filling
- Steps to make the filling for Pumpkin Cheesecake
- Ingredients - Here's What You'll Need for the Topping
- Steps to make the topping for Pumpkin Cheesecake
- Frequently Asked Questions
- Recipe Tips and Tricks
- Recipe
Why You'll Want To Make My Pumpkin Cheesecake
- It's delicious! Pumpkin cheesecake is a classic fall dessert that is loved by people of all ages. The creamy pumpkin filling is perfectly balanced with the spicy ginger snap crust.
- Making Pumpkin Cheesecake is a fun and rewarding experience. There is nothing quite like seeing the finished product and knowing that you made it yourself.
- Pumpkin Cheesecake is a great alternative to traditional Pumpkin Pie.
- It's a truly show-stopping dessert that will wow your holiday guests.
Ingredients - Here's What You'll Need for the Crust
- Ginger Snaps: I use store-bought; there's no need to make your own.
- Toasted Pecans: Toasting the pecans in advance enhances the flavor.
- Dark Brown Sugar: Using dark brown sugar adds a little bit of richness.
Steps to make the crust for Pumpkin Cheesecake
- Start by adding ginger snaps, toasted pecans, and dark brown sugar to the bowl of a food processor fitted with the multi-purpose or "S" blade. With the top to the food processor secure, turn it on and let it run until all the ingredients are finely ground, about a minute or two.
- With the food processor running, drizzle the butter through the feed shoot at the top. Let the food processor run until the crumbs stick together.
- Using extra-wide heavy-duty aluminum foil, wrap a double layer around the outside of a 10-inch springform pan, making sure that the foil comes all the way up to the top of the pan. Please note, you will need to use the extra wide foil, as the regular will not be big enough. Then dump the crust crumbs from the food processor into the prepared pan. Press the crumbs together, covering only the bottom of the pan using your hands. Bake for 10 minutes in a 350° oven, then transfer to a wire rack and cool while preparing the filling.
- After you've removed the crust from the oven, place a large roasting pan or baking dish that your cheesecake pan will fit in, into the oven with one kettle full of boiling water. This is so that the pan and the water are already hot when you place the cheesecake in the water bath.
Ingredients - Here's What You'll Need for the Filling
- Pure Pumpkin: make sure to use 100% pure pumpkin and NOT pumpkin pie filling.
- Cream Cheesecake: I like to take my cream cheese out of the fridge the night before to make sure it's really soft. Though, make sure to leave it in the packages.
- Spices: Do not use a pumpkin spice mixture instead. There is no uniformity among brands with the spices or proportions used.
- Flour: A little bit of flour helps to ensure that your cheesecake will not crack.
Steps to make the filling for Pumpkin Cheesecake
- Using an electric mixer, beat the cream cheese in a large bowl for about two minutes, or until smooth and creamy.
- Add the sugar and beat for about two minutes until smooth and creamy.
- Next, add the eggs one at a time, beating just until each is incorporated.
- Then add the pure pumpkin and beat until combined.
- Add the heavy whipping cream and vanilla extract and beat just until combined.
- In a small bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and ground cloves.
- Add the combined flour and spices to the liquid ingredients and beat until just combined. You don't want to over-mix your filling because that will incorporate air which will cause the cheesecake to crack.
- Pour the pumpkin cheesecake filling into the prepared pan on top of the cooled crust.
- Place the pumpkin cheesecake into the prepared water bath pan in the oven. Then add another kettle full of boiling water so that the water comes up to about the middle of the cheesecake pan. Bake for 1 ½ hours, then turn the oven off and leave in the oven for half an hour. DO NOT OPEN THE OVEN until you are ready to remove your cheesecake.
- Carefully remove the cheesecake from the water bath. Do not try and remove the entire water bath pan from the oven. Place the cheesecake on a dish towel on top of a wire rack. Please note that whatever you use to take the cheesecake out of the oven is likely to get wet (and the water is extremely hot), so you will want to have your prepared wire rack close by. I actually burned my finger tips a little when I was doing this.
- When the pan is cool enough to touch, remove the aluminum foil, and continue to cool on the wire rack until the cheesecake is at room temperature. Place uncovered overnight in the refrigerator.
Ingredients - Here's What You'll Need for the Topping
- Cream Cheese and Butter: Take these out of the oven the night before so they a good and soft.
- Toasted Pecans: They're not pictured, but I like to sprinkle some toasted pecan pieces on top of the finished Pumpkin Cheesecake.
Steps to make the topping for Pumpkin Cheesecake
- Beat together butter and cream cheese in a large bowl for about two minutes, or until well combined.
- Add vanilla extract and beat until combined.
- Next add powdered sugar one cup at a time and beat until well combined.
- Place a 1M large star tip in a piping bag then fill with the topping, making sure you don't overfill your piping bag. Then pipe a circle of small swirls around the edge of the pumpkin cheesecake. Continue piping small swirls in consecutive circles until the entire surface is covered.
- To finish the Pumpkin Cheesecake, sprinkle toasted pecans over the pipped topping.
If you are looking for a delicious and versatile dessert to make, pumpkin cheesecake is a great option. It is sure to please everyone at your table.
Frequently Asked Questions
Can I use pumpkin pie filling instead of 100% pure pumpkin?
No, because pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners.
Can I use a pumpkin spice mixture instead of the individual spices listed?
No, because there is no uniformity among brands with the spices or proportions used.
Do I need to use a water bath?
Yes, because without the moist heat of a water bath, the cheesecake can take on a rubbery texture. Also, the top is more likely to crack without a water bath.
Can I freeze pumpkin cheesecake?
Yes, you can freeze pumpkin cheesecake. First, freeze the pumpkin cheesecake uncovered overnight so you don't mess up the topping when wrapping it. The next day, remove it from the freezer and wrap it tightly in plastic wrap and foil, then place it in the freezer for up to 3 months. When you are ready to serve the cheesecake, unwrap it and thaw it overnight in the refrigerator.
How long does pumpkin cheesecake last?
Pumpkin cheesecake can be stored in the refrigerator for up to 5 days.
Can I use a 9-inch springform pan?
No, this recipe produces far too much filling for a smaller pan. Also, the baking time will be different for a smaller pan.
Recipe Tips and Tricks
- Use full-fat cream cheese. This will result in a richer and creamier cheesecake.
- Make sure all of your ingredients are at room temperature before you start baking. This will help to ensure that the cheesecake turns out smooth and lump-free.
- Don't overmix the batter. Over-mixing can make the cheesecake tough and will incorporate air into the filling, which will cause the top to crack.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
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Pumpkin Cheesecake
Pumpkin cheesecake is a delicious and classic fall dessert that is perfect for any occasion. It is made with a creamy pumpkin filling and a spicy ginger snap crust.
Equipment
- 10-inch Springform Pan
- Extra wide heavy-duty aluminum foil
- Large baking dish or roasting pan
- Electric Mixer
Ingredients
For the Crust
- 8 oz gingersnap cookies
- ¼ c dark brown sugar
- ½ c pecan pieces, toasted
- 6 tbs unsalted butter
For the Filling
- 2 lbs cream cheese, at room temperature
- 1 ½ c granulated white sugar
- 3 eggs
- 15 oz can of pure pumpkin
- 1 c whipping cream
- 1 tbs vanilla extract
- ¼ c all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ¼ teaspoon ground cloves
For the Topping
- ½ c unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 5 c confectioner's sugar
- 1 teaspoon vanilla extract
- ¼ c pecan pieces, toasted
Instructions
For the Crust
- Preheat oven to 350º F. Position the rack in the center of the oven.
- Wrap double layer of extra wide heavy-duty aluminum foil around outside of 10-inch springform pan, all the way to the top.
- Combine cookies, pecans and brown sugar in a food processor. Blend until mixture is fine and uniform.
- With the food processor still running, drizzle butter into the feed shoot. Blend until crumbs begin to stick together.
- Press crumbs onto the bottom, only, of prepared pan.
- Bake 10 minutes, until crust is slightly golden. Transfer to wire rack and cool while preparing filling.
- Maintain 350°F oven temperature, place large roasting or baking pan (large enough for the springform pan to fit in) for the water bath into the oven. Fill with one kettle full of boiling water. Please note you will add more water later.
For the Filling
- Using an electric mixer, beat 2 pounds cream cheese until smooth.
- Add sugar; beat until smooth and fluffy.
- Beat in eggs one at a time, just until blended; do not over beat.
- Add pumpkin, whipping cream and vanilla; beat just until blended.
- Combine flour and the five spices in a small bowl; beat into pumpkin cheesecake mixture just until blended.
- Pour filling into springform pan on top of the prepared crust.
- Place the springform pan into the prepared water bath pan inside the oven and add another kettle full of boiling water to come halfway up sides of the springform pan.
- Bake cheesecake until slightly puffed, softly set and the top is golden; about 1½ hours. Turn oven off. Do not open door; leave cheesecake in oven for additional ½ hour.
- Carefully remove springform pan from the water bath, taking care not to get any water on your hands. Please note the water is extremely hot and whatever you use to remove the pan might get wet. Transfer springform pan to wire rack covered with a dish towel and cool to room temperature; remove foil. Refrigerate cheesecake uncovered overnight. Leave in pan until ready to add topping and serve.
For the Topping
- In a medium bowl, combine butter, cream cheese, and vanilla. Beat until the mixture is smooth and creamy.
- Beat in the confectioners' sugar one cup at a time until smooth and creamy.
- Run a hot knife around the inside of the springform pan; remove the side. At this point you can choose to leave the cheesecake on the bottom of the springform pan, or you can transfer it to a serving plate or a cardboard cake round.
- To remove the bottom of the pan, invert the cheesecake onto a 10-inch cardboard cake round, so that the bottom of the springform pan is now on top. Carefully insert a butter knife between the bottom of the pan and the bottom of the cheesecake, making sure not to break the crust. Do not use a sharp knife with a point, because you are more likely to pierce the crust if you do so. Then carefully slide the knife around in a clockwise manner between the pan and the crust until the entire bottom of the pan is free. Please note that the bottom of the crust is fragile, so try not to pierce it with your knife. Place another cake round or serving plate of your choice on top of the bottom of the cheesecake. Then carefully place one hand on the center of the bottom of the cheesecake and slide your other hand underneath the cake round that's on the top of the cheesecake, then carefully invert the cheesecake.
- Place a 1M star tip into a piping bag and scoop your topping into the bag. Do not over fill the piping bag. Snip the tip of the bag and pipe a circle of small swirls around the edge of the pumpkin cheesecake. Continue piping small swirls in consecutive circles until the entire surface is covered.
- Sprinkle toasted pecan pieces on top.
- Yield: 16 servings.
Video
Nutrition
Calories: 745kcalCarbohydrates: 80gProtein: 8gFat: 46gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 146mgSodium: 322mgPotassium: 260mgFiber: 2gSugar: 66gVitamin A: 5664IUVitamin C: 1mgCalcium: 115mgIron: 2mg
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