Pumpkin Cheesecake
User Reviews
5
Pumpkin Cheesecake
Description
The cheesecake begins with a gingersnap cookie crust made from finely ground cookies mixed with sugar and melted butter, pressed firmly into an 8-inch springform pan and baked for 5 minutes to set. This base offers a spicy, sweet complement to the pumpkin filling. The filling consists of softened cream cheese beaten smooth with sugar and vanilla, then blended with pumpkin puree, eggs, and a spice blend containing cinnamon, cloves, ginger, and nutmeg, providing characteristic fall flavors.
Baking is done at 350 degrees F until set. The dense and creamy texture is typical of traditional cheesecake but with the distinct addition of pumpkin and warm spices. This dessert can be served as is or topped with whipped cream and caramel sauce for extra richness and presentation appeal.
The recipe notes recommend making the cheesecake a day ahead to allow flavors to harmonize and ease slicing. If desired, the cheesecake freezes well for up to three months when wrapped properly, and should be thawed completely in the refrigerator before serving.
Ingredients
For the Crust
- 2 cups gingersnap crumbs about 10 ounces, finely ground
- 1/4 cup granulated sugar
- 7 Tablespoons butter melted, unsalted
For the Cheesecake
- 1 cup granulated sugar
- 3 ounce packages cream cheese , at room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin or homemade pumpkin puree, canned
- 3 egg at room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon cloves ground
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped Cream , for topping, optional
- caramel sauce , for topping, optional
Instructions
- Preheat oven to 350 degrees F.
- Make Gingersnap Crust: Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine. Press the gingersnap crumb mixture firmly into the bottom and about half way up the sides of an 8-inch springform pan.
- Prep Cheesecake Pan: Cover the outside bottom of the springform pan with a double layer of aluminum foil, securing the foil partway up the outer sides of the pan. (Or, skip this step and place the springform pan inside a cheesecake wrap).
- Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.
- Pumpkin Cheesecake batter: In a large mixing bowl beat the cream cheese with an electric hand mixer until smooth. (It's essential that the cream cheese is softened, so that there are no lumps in the batter). Add the the sugar and vanilla and mix for 2 minutes. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
- Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.
- Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
- Cool: Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.
- Remove springform pan: Once the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
- Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
Notes
- The cheesecake can be made one day in advance to enhance the flavors and ease serving.
- For freezing, wrap the cheesecake securely in plastic wrap and foil, and freeze up to 3 months.
- Thaw completely in the refrigerator before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 123mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 3446IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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