Spiced Pumpkin Cheesecake Recipe
Intro: Spiced Pumpkin Cheesecake Recipe
It was love at first bite with this spiced pumpkin cheesecake! I was disappointed by all of the recipes out there that turned out flat, respectable-sized cheesecakes. So I doubled up on pumpkin and cheese to create this epic, mile-high pumpkin cheesecake that is an absolute crowd pleaser!
This unusual dessert makes a great addition to any holiday dinner. But once you try it, you'll be looking for any excuse to make it again!
This unusual dessert makes a great addition to any holiday dinner. But once you try it, you'll be looking for any excuse to make it again!
STEP 1: Ingredients
- 8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)
- 1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)
- 24 oz.. (680g) cream cheese, softened
- 15 oz. (425g) pumpkin puree
- 2/3 cup (75g) sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/4 cup (30g) flour
- Pinch of salt
- Freshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)
- Optional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile!
STEP 2: The Crust
Preheat your oven to 350F (180C).
Using a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!
Add butter to crumbs and process until well incorporated. (If you're using the mallet method, you can use a fork for this part!)
I like to line just the bottom of a 9" springform pan with parchment, but that is optional.
Pat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!
If you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.
Using a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!
Add butter to crumbs and process until well incorporated. (If you're using the mallet method, you can use a fork for this part!)
I like to line just the bottom of a 9" springform pan with parchment, but that is optional.
Pat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!
If you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.
STEP 3: The Filling
In a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.
Add the eggs, one at a time, mixing after each until just incorporated.
Combine flour and spices and slowly add to the liquid mixture.
Pour mixture into crust.
STEP 4: Bake
Bake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.
Use a knife to gently loosen the crust from the edge of the pan.
Allow cheesecake to cool before removing the rim of the pan. Refrigerate for at least 4 hours and up to overnight.
If you are traveling with the cheesecake, leave the pan in tact until ready to eat!
You're gonna love this one, I just know it!
38 Comments
Coulro 13 years ago
kwhitacre 10 years ago
starshipminivan 13 years ago
kwhitacre 10 years ago
jfeuling 11 years ago
cheesecakemaker 12 years ago
mambrose 13 years ago
applesaucemodifier 13 years ago
mista.v 13 years ago
scoochmaroo 13 years ago
xeony2k 13 years ago
valhalla076 13 years ago
mediocrityisakiller 13 years ago
thegreatguu 13 years ago
Tbonesteak1 13 years ago
scoochmaroo 13 years ago
When you release the sides of a springform pan, the bottom comes free, and you can serve the cheescake directly on that (as I did in my pictures). If you use a pie pan or cake pan, I would just serve it out of that, rather than turn it upside down, but hey, that might be good too!
Let me know how it all comes out!
Tbonesteak1 13 years ago
eaksander 13 years ago
valhalla076 13 years ago
scoochmaroo 13 years ago