Pumpkin Cheesecake

Pumpkin Cheesecake

The pumpkin train just keeps on rollin’…

Last week my mom told me that she was having a get together with some friends and wanted to have a nice dessert to serve, and could I make something for her. Like the good daughter I am, I said sure. She said she wanted something fall-ish and since it would be Halloween weekend, maybe something pumpkin-y. I immediately suggested pumpkin cheesecake since I’ve been waiting for an opportunity to make one, and she loved the idea. I wanted to base the cheesecake on the recipe that I used for the Fig and Almond Cheesecake with Crème Anglaise since it is, by far, the best cheesecake I have yet to make. I made some adjustments to account for the pumpkin, added a bunch of spices and used a gingersnap cookie crust to create this one. And… it was fabulous.

Pumpkin Cheesecake

The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse or chiffon – it’s very light, smooth and airy. And fabulous. Did I mention that? The gingersnap crust pairs really well with the spices in the cheesecake and when you combine pumpkin and cream cheese, really, nothing can go wrong. This is great served with whipped cream or a caramel sauce, or both! This cheesecake would definitely be an impressive dessert to grace your Thanksgiving table, plus it can be made in advance!

A bite of pumpkin cheesecake

One year ago: Pumpkin Cupcakes with Cream Cheese Frosting
Three years ago: Peanut Butter Doggie Treats

Pumpkin Cheesecake

Servings 12 to 16 servings
Prep 20 minutes
Cook 1 hour 10 minutes
Total 1 hour 30 minutes
Course:Dessert
Cuisine:American
Author: Michelle

A cheesecake perfect for fall

Ingredients:

For the Crust:

  • 2
    cups
    gingersnap cookie crumbs
    (about a 14-oz package of cookies)
  • 2
    tablespoons
    light brown sugar
  • Pinch
    of salt
  • 6
    tablespoons
    unsalted butter
    (melted)

For the Cheesecake:

  • 32
    ounces
    cream cheese
    (at room temperature)
  • ¾
    cup
    granulated sugar
  • ½
    cup
    light brown sugar
  • 2
    cups
    canned pumpkin
    ((15-oz ))
  • 4
    eggs
    (at room temperature)
  • tablespoons
    heavy cream
  • 1
    tablespoon
    vanilla extract
  • teaspoons
    ground cinnamon
  • ½
    teaspoon
    ground ginger
  • ½
    teaspoon
    salt
  • ¼
    teaspoon
    ground nutmeg
  • ¼
    teaspoon
    ground cloves
  • ¼
    teaspoon
    ground allspice

Directions:

  1. 1. Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.
  2. 2. Bring a pot of water to a boil for a water bath.
  3. 3. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.
  4. 4. Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.
  5. 5. Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
  6. 6. Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.

Nutrition:

Calories: 527kcal
Fat: 36g
Saturated fat: 19g
Cholesterol: 157mg
Sodium: 464mg
Potassium: 286mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 31g
Protein: 7g
Vitamin A: 153.4%
Vitamin C: 2.1%
Calcium: 12.3%
Iron: 13.4%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!