The Very Best Pumpkin Cheesecake
The holidays are right around the corner and it's just the best time of year. You gather together with the people you love, eat too much, start and carry on traditions and make forever memories. My best friend, Steph has always loved baking and started making the most amazing pumpkin cheesecake years ago for Thanksgiving and it's been her tradition ever since! I'm excited to share her recipe and step-by-step pictures. Just in time for Thanksgiving!
For the gingersnap crust
- 6oz gingersnaps (about 30ish small cookies)
- 1/2 cup pecan halves
- 1/3 cup firmly packed light brown sugar
- 6 Tbs. (3/4 stick) unsalted butter, melted
For the filling
- 16oz cream cheese, at room temperature
- 1/4 tsp. ginger
- 3/4 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 3 eggs
- 1 cup pumpkin puree (Today we roasted a sugar pie pumpkin)
For the whipped cream
- Heavy whipping cream
- Granulated sugar, to taste (1-2 tsp per cup of cream)
- Splash of vanilla extract
Preheat oven to 350°F. Lightly butter a 9-inch springform pan.
Roasting a sugar pie pumpkin is really easy. Just slice in half and roast flesh side down for about 45 min at 375°F, or until the skin gives a little when pressure is applied. Scrape and discard seeds in the trash. Puree flesh in a bowl with immersion blender, or in a blender/food processor until smooth. The puree can be made several days in advance and refrigerated until ready to use!
To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the melted butter and brown sugar and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan.
Use your fingers or mason jar to pat the mixture evenly all the way up the sides of the pan. Refrigerate for 3o minutes, or overnight if making ahead of time.
Now time for the filling! In a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth an creamy. 3-5 minutes. Using a rubber spatula, occasionally scrape down the sides of the bowl to avoid any cream cheese lumps in the batter. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, scrape the batter into the chilled crust and smooth the top.
Baking time! Bake the cake until set(when you jiggle the pan, the outside should be set but the center should still jiggle a little bit), 30 to 40 minutes. Transfer the pan to the wire rack and let cool completely. Cover and refrigerate until ready to serve. TIP- When roasting the cheesecake put a rimmed baking sheet on the rack underneath to catch any butter that drips out of the pan.
While the cheesecake is baking, now would be a fabulous time to whip up some whipped cream. Beat the heavy whipping cream, sugar and vanilla until stiff peaks form. Serve on side or on top of cheesecake!
First you admire your beautiful, perfect cheesecake, then you eat the cake!
Slightly adapted from Williams Sonoma recipe for Pumpkin Cheesecake.