COLORFUL
As autumn’s embrace takes hold, the undeniable craving for something warm, spicy, and decadent emerges. Dive into the season with the ultimate treat: the sumptuous fusion of Pumpkin Cheesecake. 🍂🎃🍰
TABLE OF CONTENTS
WHY YOU’LL LOVE THIS RECIPE
- Fusion of Favorites: Pumpkin cheesecake brilliantly marries the rich and creamy texture of cheesecake with the warm, spiced notes of a classic pumpkin pie, offering a delightful twist on two beloved desserts.
- Seasonal Celebration: Embracing the flavors of fall, it’s a perfect centerpiece for autumnal gatherings, allowing enthusiasts to relish the season’s bounty in the most delicious way possible.
- Versatility in Presentation: Whether served with a drizzle of caramel, a dollop of whipped cream, or a sprinkle of toasted pecans, pumpkin cheesecake can be easily tailored to suit various tastes and occasions, making it a go-to recipe for impressing guests or indulging solo.
PUMPKIN CHEESECAKE INGREDIENTS
- Gingersnaps
- Butter
- Cream Cheese
- Brown Sugar
- White Sugar
- Eggs
- Pumpkin Puree
- Sour Cream
- Vanilla
- Lemon Juice
- Cinnamon
- Ginger
- Nutmeg
- Cloves
*see recipe card for amounts
HOW TO MAKE PUMPKIN CHEESECAKE IN AN OVEN
- Preheat the oven to 350 degrees. Line the bottom of a springform pan with parchment paper. Then spray generously with non-stick spray.
- Prepare the pan for a water bath by filling a roasting pan (large enough for you to set the springform pan inside) with 1 ½ inches of water. Place the roasting pan into the oven while it is preheating and you are preparing the cheesecake. This way it will be hot when you add the cheesecake to it.
- Prepare the crust by placing gingersnaps and melted butter into the food processor. Combine until a sandy texture. Gently press this mixture to cover the bottom of the springform pan, and slightly up the sides. Place this into the oven (not in the water bath) to bake for 10 minutes (while you are preparing the filling).
- Beat cream cheese and both sugars together on medium speed for about 5 minutes until light and creamy.
- Add the eggs in one at a time while mixing, only as much as needed to incorporate well.
- Mix in the pumpkin, sour cream, vanilla, lemon juice, cinnamon, ginger, nutmeg and cloves.
- Remove the crust from the oven after it is baked. Pour the cream cheese mixture into the baked crust.
- Place two large pieces of tin foil in an x shape under the springform pan (The pieces must be large enough that there will not be any spaces uncovered when you bring them up around the edges of the springform pan). Bring the edges up so that the springform pan is going to be waterproof.
- Place the springform pan into the water bath and bake. Do not open the oven while the cheesecake is baking. Check the cake (while still in the oven) after 1 hour. The edges should be set and the center just slightly jiggly. If not, give it 5 -10 more minutes but do not overbake.
- Do not remove the cheesecake from the oven. Turn off the oven and prop the door open. Allow the cheesecake to sit in the open oven for another hour. Move the cheesecake to the counter. If it is cool enough, you may remove it from the pan before placing it into the fridge to chill for another 2 hours.
STORAGE AND REHEATING NOTES:
- Place the cheesecake in an airtight container and keep it refrigerated for up to a week. Or freeze it for up to 3 months. Allow frozen cheesecake to thaw in the fridge overnight before serving.
HELPFUL TIPS & SUBSTITUTIONS:
I don’t care for ginger snaps – what else could I use for the crust?
You could use graham cracker crumbs combined with the butter to make the crust.
Is the water bath really necessary?
I find that cheesecake is less likely to crack and will rise more evenly if there is plenty of moisture in the oven. However, depending on how you are going to decorate the cheesecake (with whipped cream, etc) you may not mind if there are cracks.
Why should I leave the cheesecake in the oven after it is baked?
Sudden temperature changes are hard on cheesecakes, and may cause cracking. So, that cooling time in the oven can be a gentle transition. Avoiding sudden temperature change is also the reason why it is not a good idea to open the oven while the cheesecake is baking.
Try Some of my other Favorite Pumpkin Recipes!
EQUIPMENT
- 1 Springform baking pan
- 1 Stand Mixer
- 1 Spatula
- 1 Parchment paper
- 1 Tinfoil
INGREDIENTS
- 25 gingersnaps, making about 2 cups of crumbs
- ½ cup butter, salted & melted
- 8 ounce cream cheese, softened
- 1 cup brown sugar
- ¼ cup white sugar
- 4 large eggs, room temperature
- 15 ounce pumpkin puree , (about 1 ¾ cups)
- ¼ cup sour cream
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
INSTRUCTIONS
- Preheat the oven to 350 degrees. Line the bottom of a springform pan with parchment paper. Then spray generously with non-stick spray.
- Prepare the pan for a water bath by filling a roasting pan (large enough for you to set the springform pan inside) with 1 ½ inches of water. Place the roasting pan into the oven while it is preheating and you are preparing the cheesecake. This way it will be hot when you add the cheesecake to it.
- Prepare the crust by placing gingersnaps and melted butter into the food processor. Combine until a sandy texture. Gently press this mixture to cover the bottom of the springform pan, and slightly up the sides. Place this into the oven (not in the water bath) to bake for 10 minutes (while you are preparing the filling).
- Beat cream cheese and both sugars together on medium speed for about 5 minutes until light and creamy.
- Add the eggs in one at a time while mixing, only as much as needed to incorporate well.
- Mix in the pumpkin, sour cream, vanilla, lemon juice, cinnamon, ginger, nutmeg and cloves.
- Remove the crust from the oven after it is baked. Pour the cream cheese mixture into the baked crust.
- Place two large pieces of tin foil in an x shape under the springform pan (The pieces must be large enough that there will not be any spaces uncovered when you bring them up around the edges of the springform pan). Bring the edges up so that the springform pan is going to be waterproof.
- Place the springform pan into the water bath and bake. Do not open the oven while the cheesecake is baking. Check the cake (while still in the oven) after 1 hour. The edges should be set and the center just slightly jiggly. If not, give it 5 -10 more minutes but do not overbake.
- Do not remove the cheesecake from the oven. Turn off the oven and prop the door open. Allow the cheesecake to sit in the open oven for another hour. Move the cheesecake to the counter. If it is cool enough, you may remove it from the pan before placing it into the fridge to chill for another 2 hours.
NOTES
- Make sure to pull out the cream cheese and eggs hours before (or the night before) making this recipe so they are all at room temperature when you are ready to start baking!
- Also, MAKE SURE to TIGHTLY wrap the cheesecake in foil and to make sure you use enough to seal the pan and make it waterproof!
- Place the cheesecake in an airtight container and keep it refrigerated for up to a week. Or freeze it for up to 3 months. Allow frozen cheesecake to thaw in the fridge overnight before serving.
- Can I use pumpkin spice in this recipe? Yes, use 2 teaspoons of pumpkin spice in place of the cinnamon, ginger, nutmeg and cloves.
- Can I use pumpkin pie filling instead of pumpkin puree? Yes, in that case you do not need to add the cinnamon, ginger, nutmeg and cloves (or pumpkin spice).
- I am scared that water will get into my pan in the water bath – any ideas? Yes, you could place your springform pan into a pan that is just larger than the springform pan, and then set all of that into the larger roasting pan that has the water in it.
NUTRITION
Serving: 12ServingsCalories: 329kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 104mgSodium: 233mgPotassium: 208mgFiber: 2gSugar: 27gVitamin A: 6126IUVitamin C: 2mgCalcium: 74mgIron: 2mg
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