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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