Pumpkin Cheesecake
It's everything you want in a fall dessert!
By Georgia Goode and Recipe By Diana Long
If you're not a pumpkin pie fan but still crave a pumpkin dessert once fall and baking season begin, allow us to introduce you to this creamy, spiced pumpkin cheesecake. Cheesecakes are actually far easier to make than people think. They may require some time, but the process is simple! And applying the toasty, seasonal pumpkin spice treatment to a classic cheesecake yields a fall dessert that's above and beyond. A drizzle of caramel and sprinkle of pecans doesn't hurt either!
What do I need to make pumpkin cheesecake?
To start, cream cheese! But beyond the ingredients in the recipe below, there are only a few special items needed to make this pumpkin cheesecake. First, a springform pan, which is a round, high-sided baking pan that has a releasable bottom. (Most recipes call for the 8- or 9-inch size). Next, a roasting pan large enough to fit that springform pan in order to create a water bath for the cheesecake. A disposable, aluminum roasting pan is a great option, as well. They're the perfect size, sturdy, and cost around $5.
How do you know when pumpkin cheesecake is done?
When it's done baking, the cheesecake should be firm around the edges but still jiggly in the center. Give the pan a very gentle shake to check and see!
Are pumpkin puree and pumpkin pie filling the same thing?
No, they are not. Pumpkin puree, what you use in this recipe, is pure pumpkin. Pumpkin pie filling is pumpkin mixed with sugar and spices. The two are not interchangeable so make sure you grab the right one on your supermarket run!
How do I decorate a pumpkin cheesecake?
This creamy pumpkin cheesecake truly needs no decoration outside of whipped cream, caramel sauce, and chopped pecans. You can buy jarred caramel sauce from the store or take it up a notch with Ree Drummond's incredible caramel sauce. Flaky sea salt can also add an unexpected crunch and savory note to this sweet dessert.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 40 mins
- Total Time:
- 16 hrs
Ingredients
For the Crust:
Nonstick cooking spray
- 1/2 c.
pecan halves
- 14
graham crackers (full sheets)
- 3 tbsp.
granulated sugar
- 1/2 tsp.
salt
- 1/2
cup butter
For the Filling:
- 4
8 oz. blocks cream cheese, softened
- 1/2 c.
granulated sugar
- 1/2 c.
packed light brown sugar
- 4
large eggs
- 1
15 oz. can pumpkin puree
- 1/3 c.
sour cream
- 1 tbsp.
vanilla extract
- 1 1/2 tbsp.
cornstarch
- 1/4 tsp.
salt
- 1 tsp.
ground cinnamon
- 1/2 tsp.
ground ginger
- 1/4 tsp.
ground nutmeg
- 1/4 tsp.
ground cardamom
Chopped pecans, caramel sauce, and whipped cream, to serve
- Nutrition Information
- Per Serving (Serves 12)
- Calories587 Fat43 gSaturated fat22 gTrans fat1 gCholesterol162 mgSodium441 mgCarbohydrates41 gFiber2 gSugar29 gProtein9 gVitamin D0 mcgCalcium126 mgIron2 mgPotassium267 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1 For the crust: Preheat the oven to 350˚F. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray.
- Step 2Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined.
- Step 3Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8 to 10 minutes then transfer to a wire rack to cool.
- Step 4For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom.
- Step 5Bring a pot of water to a boil for your cheesecake’s water bath.
- Step 6Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan).
- Step 7Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center has a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour.
- Step 8Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours.
- Step 9When ready to serve, remove the sides of the springform pan and top the cheesecake with chopped pecans, caramel sauce, and whipped cream.
Tip: Use 2 teaspoons of pumpkin pie spice in place of the dried spices in the filling.
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