Best Pumpkin Cheesecake Recipe
User Reviews
5
Best Pumpkin Cheesecake Recipe
Description
This cheesecake recipe features a crust made from finely crushed Biscoff cookies mixed with melted salted butter and brown sugar, pressed into the bottom and sides of a springform pan, and pre-baked to set. The filling is a mixture of softened cream cheese, light brown sugar, pumpkin puree, sour cream, and warm spices including cinnamon, ginger, nutmeg, and cloves. Eggs are added last and incorporated gently to maintain a smooth batter.
The cheesecake is baked at a moderate temperature, optionally in a water bath to prevent cracking and ensure even cooking. The result is a dense yet soft texture that holds the pumpkin's moistness and spice. The crust provides a buttery, slightly crunchy contrast that complements the creamy filling.
For serving, the cheesecake is topped with lightly sweetened whipped cream flavored with vanilla, adding a fresh, airy finish. It's suitable for holiday celebrations or anytime a pumpkin-flavored dessert is desired.
Storage recommendations include refrigeration for up to five days and instructions for freezing whole or sliced portions. Slices should be frozen individually before wrapping to preserve texture and wrapped tightly. Thawing is recommended before serving.
Ingredients
Crust
- 1 3/4 cups Biscoff cookies or gingersnaps, graham crackers, or Oreos, finely crushed into crumbs
- 1/2 cup butter melted, salted
- 3 Tablespoons light brown sugar
Filling
- 3 (8-ounce) pkgs. cream cheese softened
- 1 1/2 cups light brown sugar
- 1 (15-ounce) can pumpkin puree
- 1/3 cup sour cream room temperature
- 2 Tablespoons all-purpose flour
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoons cloves ground
- 4 egg room temperature, large
Whipped Cream
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 350°F.
- Combine Biscoff crumbs with the melted butter and brown sugar and mix until the crumbs are evenly moistened. Press into the bottom and up the sides of a 9- or 10-inch springform pan.
- Bake for 10 minutes to set the crust, then set aside to cool while preparing the filling. Reduce oven temperature to 325°F.
Filling
- In a large bowl, beat the cream cheese and sugar until smooth, about 3-4 minutes on medium speed.
- Add pumpkin puree, sour cream, flour, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix well, scraping the bottom and sides of the bowl to make sure everything is evenly combined.
- Add the eggs and mix again on low speed just until combined.
- Pour filling into the prepared crust. If using the water bath approach, wrap the bottom of the springform pan in a slow cooker liner and/or heavy duty aluminum foil. Set the springform pan in a larger roasting pan and carefully fill around the springform pan with at least an inch of hot water.
- Transfer the cheesecake to the oven and bake for 60 minutes until the outside of the cheesecake is set but the center is still wobbly. Turn off the oven, but leave the cheesecake inside with the oven door closed while it cools slowly for 45 minutes.
- Remove the cheesecake from the oven (and from the water bath, if you opted to use one) and cool on the counter until room temperature. Transfer the cooled cheesecake to the fridge to chill for at least 4 hours or overnight before slicing and serving with freshly whipped cream swirls piped on top.
Whipped Cream
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a decorative tip and pipe swirls on top of the finished cheesecake before serving.
Notes
- Refrigerate the cheesecake for up to five days to maintain freshness and texture.
- Freeze whole cheesecake or individual slices by first freezing slices on a parchment-lined sheet, then wrapping in plastic and foil for storage.
- Thaw frozen slices at room temperature for a few hours or overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 374mg | 16% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 1422IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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