PUMPKIN CHEESECAKE – This incredible cheesecake is soft, creamy and has just the right amount of pumpkin. Your guests are going to give you nothing but rave reviews!
Pumpkin Cheesecake is a family favorite. When is comes time to plan out our Thanksgiving meals, this cheesecake always makes the list.
It is so incredibly delicious that you’ll want to enjoy it year round, not just during the holidays. At least that’s how we feel about it in our home.
I’m not going to lie, making a real cheesecake can be time consuming. But once you have a good recipe and learn a few tricks you’ll never make a no-bake box cheesecake again.
Do you have a glass with a 90 degree angle at the base (or close to it)? You can use that to help square out the corners of the crust.
Here’s what you need to make Pumpkin Cheesecake…
- Gingersnap cookie crumbs
- Ground pecans
- Butter
- Brown sugar
- White chocolate chips
- Cream cheese
- White sugar
- Eggs
- Canned pumpkin pureé
- Vanilla
- Nutmeg
- Cinnamon
- Cloves
- Homemade whipped cream
- Pecans
- Caramel sauce
Pumpkin Cheesecake
PUMPKIN CHEESECAKE - This incredible cheesecake is soft, creamy and has just the right amount of pumpkin. Your guests are going to give you nothing but rave reviews!
Ingredients
- 1 3/4 cup gingersnap crumbs (about 30 cookies)
- 3/4 cup ground pecans
- 6 tablespoons butter, plus more as needed
- 3 tablespoons brown sugar
- 1 cup white chocolate chips
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 cup white sugar
- 3 eggs
- 3/4 cup canned pumpkin pureé
- 2 teaspoons vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoons cinnamon
- 1/8 teaspoon ground cloves
- 1 recipe homemade whipped cream
- 1/3 cup pecans, roughly chopped and toasted
- 2 tablespoons caramel sauce
Instructions
- Preheat the oven to 350. To prevent leaks with the water bath, prepare a springform pan by snuggly wrapping 3 layers of tin foil around the outside.
- To prepare the crust: inside the springform pan combine the gingersnap crumbs, ground pecans, brown sugar, and about 6 tablespoons of the butter. Add more butter as needed so that the crust is easliy pressed together and holds it's shape, careful not to add too much and make the crust greesy.
- Press the crumbs evenly across the bottom of the pan and about 1 inch up the sides, set aside.
- To prepare the cheesecake: melt the white chocolate chips in a microwave-safe pan. Set the microwave for 30 seconds at a time, stiring in between each time. Repeat until melted completely and smooth, set aside.
- In a stand mixer fitted with the beater attachment, beat the cream cheese and white sugar until smooth. Scrape down sides as needed.
- Add the eggs one at a time, mixing in between each addition.
- Add the pumpkin pureé, vanilla, nutmeg, cinnamon and cloves. Mix until combined, scraping down sides as needed.
- Set the mixer to low and add the melted white chocolate in a steady stream. Combine until smooth, scraping down sides as needed.
- Pour the filling into the prepared crust.
- Place the springform pan inside a larger, deeper pan (I use a roasting pan), and place pan in the oven.
- Use a pitcher to pour water into the larger pan, careful not to get any water inside the springform pan. The water level should be about half-way up the side of the springform pan.
- Bake for 60-75 minutes, until the top is just starting to brown and the center is still jiggly.
- Carefully remove the pans from the oven, and take the springform pan out of the larger pan. Let the springform pan rest on a heat safe surface. You may also want paper towles, there may be some leakage from the water bath. Cool completely.
- Once the cheesecake is completely cooled, refrigerate for at least 12 hours.
- To serve, top with homemade whipped cream and toasted pecans. Drizzle caramel sauce over the top.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 445Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 263mgCarbohydrates: 58gFiber: 2gSugar: 37gProtein: 6g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Our Best Bites
[…] Do you love pumpkin desserts? Try my Pumpkin Cookies with Maple Cream Cheese Frosting or Pumpkin Cheesecake. […]