The Best Pumpkin Cheesecake
User Reviews
5
The Best Pumpkin Cheesecake
Description
The Best Pumpkin Cheesecake combines a crisp and spiced gingersnap crust with a creamy pumpkin-flavored cheesecake filling. The crust is made from finely crushed gingersnap cookies mixed with melted butter and baked briefly to set. The filling blends softened cream cheese, sugar, pumpkin puree, heavy cream, eggs, vanilla extract, and a blend of traditional pumpkin pie spices, producing a smooth and flavorful batter. Baking at 225°F in a water bath prevents cracking and promotes even cooking, resulting in a tender texture.
This cheesecake is rich and smooth, with the aromatic spice mix enhancing the pumpkin's natural sweetness. The gentle baking method helps prevent the filling from curdling or sinking, preserving its creamy consistency. When cooled and chilled thoroughly, the cheesecake slices cleanly and develops its full flavor.
Serve chilled as a festive dessert, ideal for fall gatherings and holidays. Garnishing with chopped pecans adds a subtle nuttiness and a bit of texture contrast. The creamy filling and spiced crust make it a comforting option to accompany coffee or tea.
Notes advise using crisp gingersnap cookies to achieve the ideal crust texture and adjusting the butter or crumbs to obtain a mixture that can be firmly pressed into the pan without being too wet or dry. The recipe can be baked faster at 350°F for about 1.5 hours with careful cooling to reduce cracking. The cheesecake keeps well for up to two days when refrigerated and can be decorated with stabilized whipped cream ahead of serving.
Ingredients
For the Crust:
- 12 oz gingersnap cookies see notes, crispy
- ½ cup butter melted, salted
For the Cheesecake:
- 32 oz cream cheese whole/plain, softened to melted
- 1 ¾ cups white sugar
- 3 whole egg large, room temperature
- 15 oz pumpkin puree pure
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp cloves ground
- pecan optional, chopped, for garnish
Instructions
- Preheat oven to 350F, with rack in center.
- Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.
- Lightly grease the bottom of 10-inch springform pan, or line it with parchment paper cut to fit bottom diameter. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
- Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
- Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
- Place cheesecake pan on a foil-lined baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.
- Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven - I let it cool in cracked oven even longer, until it is almost room temp. Place on wire rack and let cheesecake cool to room temp - this gradual baking method prevents cracking/sinking on top.
- Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
Notes
- Choose crispy gingersnap cookies to ensure a firm, flavorful crust.
- Adjust butter and cookie crumbs so the crust mixture is damp enough to hold together but not soggy.
- For a quicker bake, use 350°F for about 90 minutes, then cool in the oven with the door ajar to minimize cracking.
- Chill the cheesecake fully for 24 hours to set the filling before serving.
- This cheesecake can be made 1-2 days ahead and kept covered and refrigerated.
- Decorate with stabilized whipped cream to prevent melting if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 397mg | 17% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 6053IU | 121% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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