Pumpkin Cheesecake
User Reviews
5
Pumpkin Cheesecake
Description
The crust is prepared using crushed speculoos cookies combined with melted unsalted butter, packed firmly into a springform pan and baked briefly to set. This spiced cookie crust adds a caramelized sweetness and crunchy texture foundation for the cheesecake. The filling combines softened cream cheese with granulated and brown sugars, then incorporates pumpkin puree and sour cream for moisture and body. Eggs plus egg yolk are beat in along with flour, which helps with structure, and classic fall spices such as cinnamon, fresh nutmeg, ground cloves, and ground ginger provide aromatic depth. Vanilla extract rounds out the flavor.
The cheesecake is baked in two stages: crust first, then filling at a reduced temperature to prevent cracking and ensure a smooth, dense custard. Once cooled, a simple whipped cream topping sweetened with powdered sugar and flavored with vanilla is added, complementing the spice and richness of the pumpkin.
This dessert fits well in a holiday meal or as a seasonal treat showcasing pumpkin flavor beyond traditional pies. The cream cheese provides a subtle tang, balancing sweetness and spice.
Recipe notes emphasize using pure pumpkin puree rather than pumpkin pie filling to control sweetness and flavor. Fresh spices are recommended over older ones to maintain strong, distinct flavors.
Ingredients
For the crust:
- 1 Speculoos cookies Biscoff brand
- 7 tablespoons unsalted butter melted, 99 grams
For the filling:
- 24 ounces cream cheese completely softened to room temperature, 680 grams
- 3/4 cup granulated sugar 150 grams
- 3/4 cup brown sugar light, 150 grams
- 15 ounces pumpkin 425 grams, pureed
- 1/4 cup sour cream at room temperature, or plain full-fat yogurt
- 3 egg at room temperature, large eggs plus 1 egg yolk
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg fresh ground
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy cream chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
Make the crust:
- Place the cookies in the bowl of a food processor. Pulse until finely ground. Add the butter and pulse until moistened.
- Press into the bottom and halfway up the sides of a 9-inch springform pan. Use a shot glass or tamper to assist with this. Place pan on a rimmed baking tray to catch any butter. Bake for 10 minutes. Place on a wire rack to cool.
- Reduce oven temperature to 275°F.
Make the cheesecake filling:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and free of clumps, scraping down the bowl and attachment as needed. Add the granulated and brown sugars and beat until well combined. Scrape down the bowl, then add in the pumpkin puree and sour cream and beat until smooth. Add the eggs and yolk, one at a time, then the flour, cinnamon, nutmeg, cloves, ginger, and vanilla, and beat until just combined, being careful not to overmix.
- Pour over baked crust and spread evenly. Tap the pan against the counter a few times to release any bubbles. Tap a spatula against the top of the batter to pop those bubbles. Place pan on a rimmed baking sheet.
- Bake at 275°F for 1 hour and 45 minutes, or until set and dry at the edges but slightly jiggly and wobbly like Jello in the center with an internal temperature of 140°F-150°F. Turn off the oven, crack open the oven door, and allow to cool inside the oven for 30 minutes before removing to a cooling rack to cool completely to room temperature.
- Refrigerate in springform pan for at least 6 hours, preferably overnight but up to 3 days, to allow the texture to firm and the pumpkin spice flavor to develop. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
Make the topping:
- Whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer for a few minutes until medium peaks form.
- Release the cheesecake from the pan onto a cake stand or serving plate and top with whipped cream. Slice using a big sharp knife, running it under running hot water and wiping it off carefully in between cuts. Serve.
Notes
- Use pumpkin puree, not canned pumpkin pie filling, to maintain intended flavor and texture.
- Fresh spices provide stronger flavor; avoid using expired or old spices to prevent a bland cheesecake.
User Reviews
Overall Rating
5
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