Pumpkin Cheesecake Recipe

 

Forget grocery store pies! Wow your Thanksgiving dinner companions with this fantastic pumpkin cheesecake.

Pumpkin Cheesecake

Ingredients:

Crust:

  • 1 1/2 Cups ground gingersnaps
  • 1 1/2 Cups toasted pecans
  • 1/4 Cup firmly-packed brown sugar
  • 1/4 Cup unsalted butter, melted

Filling:

  • 4 8-Ounce packages cream cheese, at room temperature
  • 1 2/3 Cup sugar
  • 1 12 Cups canned solid pack pumpkin
  • 9 Tablespoons heavy whipping cream, divided
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon groun allspice
  • 4 Large eggs
  • 1 Tablespoon caramel sauce (homemade or store-bought, optional)
  • 1 Cup sour cream (optional, for piping)

Pan: 9-inch diameter springform with 2 3/4-inch high sides.

Instructions.
1. Prepare crust. Preheat oven to 350 degrees F. In a food processor, finely grind already-ground gingersnaps, pecans and sugar. Pour in melted butter and continue processing until the mixture has combined well. Transfer to pan, and press onto bottom and sides.
2. Place cream cheese and sugar in the bowl of an electric mixer. Beat until the mixture is light. Measure about 3/4 cup of the mixture, cover, and refrigerate. You’ll use this later as a topping.
3. In a large bowl, beat pumpkin, 4 tablespoons cream, cinnamon and allspice until the mixture is well combined. Add egg, one at a time, and continue beating until the mixture is just combined. Transfer the filling to the crust, nearly filling the pan.
4. Bake for about 1 hour 15 minutes, until the top browns and puffs. The center of the cheesecake should only move a little when gently shaken. Place cheesecake on a cooling rack and cool for about 10 minutes. Loosen the cheesecake from the pan by rubbing a small, sharp knife along the edges. Let cool before covering tightly and refrigerating overnight.
5. The next day, let the reserved cream cheese mixture come to room temperature. Pour remaining 5 tablespoons cream and stir. Press down on the cheesecake to make sure it’s evenly thick. With a a rubber spatula, spread cream cheese mixture over the top of the cheesecake in an even layer. Place caramel sauce on top of the cream cheese mixture, and swirl caramel into the cream cheese mixture with the tip of a knife. Release the pan sides. If you’re using the sour cream, place it in a pastry bag with a small star tip. You don’t need to stir it. Pipe on a border around the cake. Serve.

Recipe Credit: Epicurious.

More Holiday Recipes:
Vegetarian Stuffing Even Meat Eaters Will Love
Better Green Bean Casserole
Sweet Potato Gratin

64 comments

Ann W.
Ann W.8 months ago

Dianne D - I think that 12 cups of pumpkin is meant to be 1 & 1/2 cups. I am presuming, also, that the remainder of the cream cheese mixture left after putting aside the 3/4 cup (point 2) gets added to the pumpkin mixture in point 3 before being added to the crust??

Charlene Rush
Charlene Rush2 years ago

This looks like a delicious way to end a meal.

Lis T.
Elisabeth T.2 years ago

Thanks for this great recipe...

Elena T.
Elena Poensgen2 years ago

Thank you :)

Lynn C.
Lynn C.2 years ago

ty

Teresa Garcia
Teresa GarcĂ­a2 years ago

Yummy! ;)

Manuela C.
Manuela C.2 years ago

Sounds yummy.

Sonia Minwer Barakat Requ

I suppose the pumpkin is 1 plus 1/2 cup and not 12 cups.Sound delicious,thanks for sharing.

Freddy Jones
Freddy Jones2 years ago

I can't wait to eat this... Love pumpkins

Dianne D.
Dianne D.2 years ago

12 cups of pumpkin? Should that be 12 ounces? Sounds good but I'm practicing the vegan lifestyle and this has a lot of dairy.