Quantcast

Pumpkin Cheesecake

by Jamie on November 14, 2012

Post image for Pumpkin Cheesecake

Okay guys – I may be in need of an intervention. I’m out of control with pumpkin right now. In fact, I was just browsing through the recipes in my drafted posts, and every. single. one. has pumpkin in it. What I’m trying to say is that if you loathe this particular holiday ingredient, ya may want to just stay away from MBA for the next week or so. Sorry.

So insane pumpkin obsession aside, you guys know that I also have a thing for cheesecake. So it was only natural to combine two of my absolute favorite things to create one incredible Thanksgiving dessert.

The first time I tested this recipe, I used gingersnap cookies for the crust. However, I didn’t actually taste the gingersnap cookies that I purchased before whirling them up in my blender. Well, they tasted quite unfortunate. Sort of like a how I imagine dirt would taste if you sprinkled some spices on it. Sick!

Moral of the story? Stay far away from Kroger brand gingersnap cookies – unless of course, spicy dirt sounds appealing.

After trashing the first crust, I went the more traditional route and used graham cracker crumbs, but I added a little somethin’ somethin’ to the mix – homemade pumpkin pie spice. And honestly, the flavor was just perfect!

Whether your looking for the perfect dessert for Thanksgiving dinner, or you’re just freakishly obsessed with pumpkin, this fantastic Pumpkin Cheesecake is sure to please. Simple dollops of whipped cream finish this baby off so that you can look impressive – even if you’re hiding in the kitchen necking the Reddi-Whip dispenser like it’s your J-O-B. It can’t just be me. Right?

If cheesecakes scare you a bit, no worries. Check out my video tutorial on How to Make the Perfect Cheesecake! It’s old school – enjoy!

Snickers Cheesecake How-To from My Baking Addiction on Vimeo.


[pinit]
Save Recipe Print

Pumpkin Cheesecake

November 14th, 2012

Yield: 12 servings

Prep Time: 30 minutes

Cook Time:

Ingredients:

For the Crust

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon homemade pumpkin pie spice

For the Cheesecake

4 8-ounce packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 can (15 oz.) pure pumpkin puree
1/3 cup heavy cream
2 teaspoons pure vanilla extract
1 tablespoon homemade pumpkin pie spice

Directions:

1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.

2. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.

3. Begin to boil a large pot of water for the water bath.

4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.

5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. (See video above for more tips)

6. Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours.

Notes:

- If you don't want to mess with the whole waterbath situation, no worries. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream!
- A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight.

MyBakingAddiction.com


{ 74 comments… read them below or add one }

Norma October 7, 2013 at 12:01 pm

I just noticed that in your video while you explain how to make the cake you changed the recipe and instead of 3 eggs you mention 4, also you say 3/4 cup of heavy cream instead of 1/3 cup as the recipe says and you talk about 1cup of sugar but not mention 1/4 cup of light brown sugar. Can you clarify the recipe to have success with this recipe?
Thank you!

Reply

Jamie October 7, 2013 at 2:57 pm

Norma-
The video was there as a preparation reference (water bath, etc.), not for the recipe. The directions for the Pumpkin Cheesecake are as indicated within the recipe print box. I hope this helps.
-Jamie

Reply

Alice October 13, 2013 at 3:56 pm

I’m about to make this recipe as my first cheesecake ever! I’ve been looking up cheesecake tips and I was wondering what you think about them: 1) Prebaking the crust for 10 mins 2) Adding the eggs into the batter last 3) Adding cornstarch to the batter with the sugar.

Reply

Jamie January 10, 2014 at 10:21 pm

Hi Alice,
I’ve never heard those tips before, but I’d sure love to hear what you think of them if you try them.
- Jamie

Reply

Joy Eastling November 16, 2013 at 12:16 am

I just wanted to tell you that I just finished watching your video, & it was GREAT ! I think you have a very good way of “teaching”. I look forward to your recipes on your blog. Thanks !

Reply

Tonya November 27, 2013 at 5:58 pm

Your video was very helpfull, thank you.

Reply

Melissa December 3, 2013 at 2:29 pm

This cheesecake was very good. The consistency was absolutely perfect. It was definitely a hit at Thanksgiving. Personally for me, next time I would skip the pumpkin pie spice in the crust, the filling has the perfect amount of spice without it, and I would add more sugar. It has a great pumpkin taste, but there is minimal sweetness. I would reccomend this recipe but will definitely tweak it a little to accomodate our taste buds next time:)

Reply

Jamie December 4, 2013 at 4:31 pm

Melissa-

I’m happy that you enjoyed the recipe. Thanks so much for sharing your experience. Happy holidays and thank you for following MBA!

-Jamie

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: