Pumpkin Cheesecake
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5.0
24 reviews
Excellent
Pumpkin Cheesecake
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Pumpkin Cheesecake, with a sweet gingersnap cookie crumbs crust and creamy pumpkin filling, is the best dessert for your Thanksgiving celebration.
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Ingredients
Crust:
- 2 1/4 cups gingersnap cookie crumbs
- 1/2 cup unsalted butter melted
- 1 tablespoon packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Pumpkin Cheesecake Filling:
- 24 ounces cream cheese room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 4 large eggs room temperature
- 15 oz can pumpkin puree or pumpkin pie filling
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 tbsp vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 teaspoon ground cloves
- 1/4 teaspoon ginger
Cinnamon Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
Cheesecake Crust:
- Lightly coat a 9-inch or 10-inch springform pan with nonstick baking spray and set aside.
- Wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan only from the outside.
- Add all the ingredients except butter to a large bowl and stir to combine.
- Add melted butter and stir until well combined.
- Add the mixture to the prepared springform pan, and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
- Refrigerate for at least 20 minutes.
Pumpkin Cheesecake Filling:
- Preheat oven to 325 degrees F.
- In a large bowl, beat cream cheese for 1 minute. Add sugars, salt, and flour, and mix until thoroughly combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through—do not overbeat. Scrape down the sides of the bowl with a spatula.
- Add pumpkin puree, sour cream, cream, vanilla extract, and spices, and beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
- Pour the batter into the prepared pan. Level the top with a spatula.
Bake:
- Set the springform pan in a large roasting pan deep enough to hold water. Pour HOT water into the roasting pan about halfway up the sides of the springform pan.
- Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes, or until it is just slightly wobbly in the center but puffy and settled on the sides.
Cool:
- Turn off the oven and crack open the door. Cool the cheesecake entirely in the open oven.
- Once completely cooled, remove from the oven and refrigerate for at least 5-6 hours.
- Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.
Cinnamon Whipped Cream:
- Add cold cream, sugar, vanilla, and cinnamon to a large bowl.
- Using a hand or stand mixer, whisk at a slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag fitted with a star piping tip. Pipe it onto the cheesecake and garnish with pumpkin candies.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
112mg
(37%)
Sodium
543mg
(23%)
Potassium
418mg
(12%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
6274IU
(125%)
Vitamin C
2mg
(2%)
Calcium
211mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 112mg | 37% |
| Sodium | 543mg | 23% |
| Potassium | 418mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 6274IU | 125% |
| Vitamin C | 2mg | 2% |
| Calcium | 211mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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