Pumpkin Cheesecake Recipe
This Pumpkin Cheesecake Recipe combines a spiced pecan gingersnap crust with a creamy pumpkin-flavored filling, topped with spiced whipped cream and caramel sauce, making it the perfect fall dessert.
Servings 12 servings
Calories 350kcal
Ingredients
Pecan Gingersnap Crust
- 2 cups gingersnap crumbs 292 grams
- 1/2 cup pecans 50 grams
- 1/4 cup brown sugar 55 grams
- 1/4 tsp pumpkin spice
- 5 tbsp unsalted butter 70 grams
Pumpkin Cheesecake Batter
- 1 1/2 cup pumpkin puree 340 grams
- 680 grams cream cheese room temperature (3 packages of 8 oz)
- 1 1/4 cup brown sugar 275 grams
- 3 large eggs room temperature
- 1 large yolk
- 1/3 cup sour cream 80 grams
- 2 tsp pumpkin spice
- 1 tbsp vanilla
- 1/2 tsp salt
Spiced Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1/2 tsp pumpkin pie spice
Topping
- Caramel sauce recipe here
Instructions
Pecan Gingersnap Crust
- Pre-heat the oven to 325ºF.
- Place the gingersnap cookies in a food processor along with the pecans, and process to obtain fine crumbs. Transfer to a large bowl, add the brown sugar and the pumpkin spice and stir to combine.
- Melt the butter in the microwave and pour in the bowl with the cookie crumbs. Stir to combine.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
- Bake the crust in the oven for 15 minutes, or until slightly golden brown.
- Remove it from the oven and let it cool down.
Pumpkin Cheesecake Batter
- Measure out the pumpkin puree, pour it on a fine mesh strainer, it must be fine. If you don't have a fine mesh strainer, you can use a regular strainer lined with cheesecloth. Place a couple of layers of paper towels on top of the puree, and place something heavy on top, like a small plate topped with a can of pumpkin puree, a can of beans, or a bowl filled with water to put some weight on top of the pumpkin puree. Set aside for at least 30 minutes, you can press down occasionally to help drain the puree. This will eliminate any excess liquid and prevent the cheesecake from becoming watery.
- Bring a large pot of water to a boil as you start making the cheesecake, to make the water bath.
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the brown sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the pumpkin puree and the sour cream, and mix to combine.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs to the batter, one at a time, mixing until incorporated before adding the next egg. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the vanilla, pumpkin spice, and salt. Mix to combine.
- Grease the sides of the cheesecake pan.
- Pour the cheesecake batter in the pan, over the baked and cooled crust. Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Time baking depends on your oven, and if it runs low or high in temperature.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours. Don’t remove the ring from the pan until after the cheesecake is done chilling.
Spiced Whipped Cream
- Right before serving the cheesecake, beat the cold whipping cream with the powdered sugar and pumpkin spice in the bowl of a mixer for about 2 to 3 minutes, or until stiff peaks form.
- Place it in a piping bag lined with the tip of your choice, I used tip 1M.
To Decorate/Top
- Pipe the whipped cream on top of the cheesecake, sprinkle more pumpkin spice on top if desired.
- Serve with caramel sauce, or melted Biscoff cookie butter.
Notes
Crust: Alternatively, you can use the classic graham cracker crust from this New York Cheesecake Recipe, or the Biscoff crust from the Biscoff Cheesecake Recipe, if desired.
Storage: You can store the Pumpkin Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Pumpkin Puree: Use pumpkin puree, not pumpkin pie mix. Pumpkin puree is made of only pumpkins, that should be the only ingredient in the label.
Greasing the Cheesecake Pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.
Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.
Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.
Topping Suggestions: caramel sauce, melted Biscoff cookie butter, toasted pecans, candied nuts like from this Carrot Cake Cheesecake recipe.
Pumpkin Spice: Mix together 1 1/4 tsp of cinnamon powder, with 1/4 tsp of nutmeg, 1/4 tsp of ginger powder, 1/4 tsp of allspice, 1/8 tsp ground cloves.
Nutrition
Serving: 1slice | Calories: 350kcal