Pumpkin cheesecake is a delicious dessert that combines the rich creaminess of cheesecake with the warm, spicy flavors of pumpkin. It’s a perfect treat for fall gatherings, Thanksgiving, or any special occasion. This dessert is sure to impress your family and friends with its smooth texture and delightful taste. Plus, it’s a wonderful way to celebrate the season!
Why Make This Recipe
You should consider making pumpkin cheesecake for several reasons. First, it has a unique flavor that stands out among traditional desserts. The blend of cream cheese and pumpkin creates a rich and satisfying taste. Second, it’s a great alternative to regular cheesecake, adding a seasonal twist. Finally, making this cheesecake is easier than you might think! With straightforward ingredients and simple steps, you can create a stunning dessert that’s sure to be a crowd-pleaser.
How to Make Pumpkin Cheesecake
Ingredients
- 2 cups gingersnap crumbs (292 grams)
- 1/2 cup pecans, chopped (50 grams)
- 1/4 cup brown sugar (55 grams)
- 1/4 tsp pumpkin spice
- 5 tbsp unsalted butter, melted (70 grams)
- 1 1/2 cups pumpkin puree (340 grams)
- 680 grams cream cheese, at room temperature
- 1 1/4 cup brown sugar (275 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk
- 1/3 cup sour cream (80 grams)
- 2 tsp pumpkin spice
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/2 tsp pumpkin pie spice
- Caramel sauce (store-bought or homemade)
Directions
- Preheat the oven to 325°F (160°C).
- In a food processor, blend gingersnap cookies and pecans until you get fine crumbs.
- Move the crumbs to a large bowl. Add brown sugar and pumpkin spice, then mix well.
- Melt the butter in the microwave and pour it over the crumb mixture. Stir to combine.
- Firmly press the mixture into the bottom of an 8" or 9" cheesecake pan.
- Bake for 15 minutes or until the crust is slightly golden brown. Take it out and let it cool.
- Drain the pumpkin puree to remove excess liquid.
- Beat the cream cheese for 3 minutes until it becomes creamy.
- Gradually add brown sugar and beat for an additional 2 minutes.
- Mix in the drained pumpkin puree and sour cream.
- Add the eggs one at a time, mixing until just combined.
- Stir in vanilla, pumpkin spice, and salt.
- Grease the sides of the cheesecake pan.
- Pour the cheesecake batter over the cooled crust. Wrap the bottom of the pan with foil.
- Place the pan in a larger roasting pan and add hot water for a water bath.
- Bake for 60 to 70 minutes. The center should jiggle slightly while the edges look set.
- Turn off the oven and let cool inside for 1 hour.
- Refrigerate for at least 6 hours before serving.
- For spiced whipped cream, beat heavy cream with powdered sugar and pumpkin spice until stiff peaks form.
- Decorate the cheesecake and drizzle with caramel sauce to serve.
How to Serve Pumpkin Cheesecake
Serve pumpkin cheesecake chilled for the best flavor. You can top it with spiced whipped cream and a drizzle of caramel sauce for added richness. Slices of cheese cake can be served on a dessert plate with a sprinkle of cinnamon for a festive look.
How to Store Pumpkin Cheesecake
To store pumpkin cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze slices wrapped carefully in plastic wrap for up to 3 months.
Tips to Make Pumpkin Cheesecake
- Be sure to let the cream cheese sit at room temperature before mixing; it helps prevent lumps.
- Draining the pumpkin puree is essential to avoid a watery cheesecake.
- Using a water bath helps the cheesecake bake evenly and prevents cracking.
- Allow the cheesecake to chill for a full 6 hours, or overnight for the best texture and flavor.
Variation
You can add chocolate chips to the cheesecake batter for a sweet twist. Another variation is to sprinkle some chopped nuts on top for added crunch. You might also try using different spices, like cinnamon or nutmeg, to change up the flavor.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it properly to achieve a smooth consistency.Can I make this cheesecake ahead of time?
Absolutely! Pumpkin cheesecake can be made a day or two in advance. Just store it in the refrigerator until you’re ready to serve.What if my cheesecake cracks while baking?
A slight crack is normal, but to reduce the chance, make sure to use a water bath and avoid overmixing the batter. If it cracks, it can be easily hidden with whipped cream or caramel sauce.