Pumpkin Cheesecake


I’m pretty sure this Pumpkin Cheesecake is the best cheesecake I have ever made.

And now I am addicted to making full blown, BAKED cheesecakes.

The possibilities of flavor combinations are running through my mind, and I can’t wait to make more.

But first – Pumpkin Cheesecake.

Pumpkin Cheesecake with a Gingersnap Pecan crust and drizzled with salted caramel sauce!

Last Friday I shared a No Bake Pumpkin Cheesecake recipe on the blog. It’s quite delicious in it’s own right, but there is a drastic difference between the no bake version and the baked version.

Pumpkin Cheesecake with a Gingersnap Pecan crust

The baked version is thick and creamy in texture, with an unexplainable lightness to it. It’s like eating a pumpkin pie in cheesecake form.

Basically, I’m hooked.

Pumpkin Cheesecake with a Gingersnap Pecan crust

Last week I experimented with a gingersnap crust and it was the perfect addition to my no bake cheesecake. This time I added some pecans and graham cracker crumbs to the mixture. It added so much more dimension to the cheesecake.

I don’t know what I love more… the cheesecake or the crust!

Pumpkin Cheesecake with a Gingersnap Pecan crust

I drizzled the cheesecake with some salted caramel sauce that I had in my fridge.

It’s necessary.

(Necessary to keep salted caramel in your fridge, and also to drizzle it on this cheesecake)

Pumpkin Cheesecake with a Gingersnap Pecan crust

I’m going to take this moment to inform you that making a legit baked cheesecake is not that hard. I was a little nervous at first to make a real cheesecake, but it was actually really easy. Don’t be scared.

Put this dessert on your Fall baking list. Do it!

Pumpkin Cheesecake

recipe slightly adapted from Paula Deen

Ingredients

    For the Crust:
  • 15 small gingersnap cookies
  • 1/2 cup pecans
  • 4 large sheets of graham crackers
  • 3 tbsp sugar
  • 4 tbsp butter, melted
  • For the Filling:
  • 3 x (8 oz packages) cream cheese, softened
  • 1 (15 oz can) pumpkin puree
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • For the Topping
  • Salted Caramel Sauce (recipe below)
  • Whip Cream topping
  • Chopped Pecans

Instructions

  1. In your oven arrange a rack on the lowest shelf and the other in the middle.
  2. Preheat oven to 350 degress F.
  3. For the Crust:
  4. Combine the gingersnaps, pecans and graham crackers in a food processor and chop until the mixture becomes a find crumb. Add the sugar and melted butter and pulse until combined.
  5. Press into the bottom of a 9 inch spring form pan, and slightly up the sides of the pan.
  6. Bake for 5 minutes then remove from oven and set aside. (Leave oven on)
  7. Place a 9x13 inch pan on the lowest shelf in your oven and fill half way with hot water.
  8. For the Filling:
  9. In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
  10. Add the flour and vanilla and mix until combined. Pour mixture into the prepared crust.
  11. Bake for 1 hour. Turn oven off and leave the cheesecake in the oven for 2 more hours, then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).
  12. Once chilled properly, serve with a drizzle of salted caramel sauce, whip cream and sprinkle with chopped pecans. Enjoy!
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Salted Caramel Sauce

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup salted butter
  • 2/3 cup heavy cream

Instructions

  1. {Gather all of your ingredients and have them nearby ready to add to the mixture as needed}
  2. In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
  3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
  4. Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
  5. Whisk until mixture is smooth.
  6. Allow caramel to cool several minutes then pour into a glass jar to cool completely.
  7. Enjoy!
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Comments

  1. I think we just became best friends. This cheesecake looks SERIOUSLY incredible!!!

  2. Aren’t cheesecakes just the best and fun to make?!

  3. Thanks for sharing this recipe. It looks delicious. I like the idea of the ginger snaps in the crust. If you get a chance stop by my blog Recipe for Life and check out some of my family favorites at: http://deborah-bateman.blogspot.com
    Blessings,
    Deborah H. Bateman

  4. This looks amazing! With this cool weather I’m craving pumpkin :)

  5. Mmm that slice looks like pumpkin pie except much tastier.

  6. This is GORGEOUS. I love pumpkin cheesecake SO flipping much, especially with the gingersnaps. And I love the moody photos!

  7. Cheesecake is my friend!!! I am loving all things pumpkin right now, although I am with you and could eat it all year round! Love the moody photos…I can never seem to get those right!

  8. This is the best cheesecake I’ve ever had and it wasn’t even served with whipped cream and that drizzle!

  9. Not only is this cheesecake gorgeous, it looks SO heavenly! This makes me CRAVE fall!!

  10. I am planning to make this for my husband’s birthday next week but am not entirely sure what a “sheet of graham crackers” is. I already have pre-crushed graham cracker crumbs, do you know approximately how many cups of crumbs (pecan, gingersnap and graham combined) I need for the crust?

    • I would try about a cup of crumbs, if it’s not moist enough to press into the pan, try adding a little more melted butter. Nothing wrong with too much crust! ;)

    • A regular cheesecake crust calls for a cup of graham cracker crumbs, so if you’re adding gingersnap cookies and pecans you can get away with a little less than that.

  11. This cheesecake looks so moist Love the addition of the pumpkin. I featured it on my Friday Five – Pumpkin addition over @ Feed Your Soul Too – http://www.feedyoursoul2.com/2013/09/friday-five-pumpkin-addition.html

  12. I have never made a cheesecake. I want this to be my first. One question: When do you take it out of the spring form pan? Before or after you refrigerate it?

    • Hi Martha, wait until after it’s been refrigerated to take off the spring form. I actually would slip the spring form back on and cover the cheesecake with foil and pop it back in the fridge when we had leftovers. It’s nice because it helps protect the cheesecake from other things in your fridge. Enjoy this cheesecake, it’s divine! :)

    • Be sure to run a knife around the outside of the cheesecake between the cake and the pan, BEFORE you release the spring. Otherwise the pan will expand and pull the cheesecake a part, probably causing a split or teak in the cheesecake.

  13. Thanks for sharing! I just pulled this baby out of the oven. How do you prevent a cheesecakes from cracking on top? Yours looks so perfect! This is my second baked cheesecakes and the first one cracked on top too.

  14. I would like to make a gluten free version of this pumpkin cheesecake and was wondering if you think it would work to substitute 2 T. Cornstarch in place of the 2 T. of flour. Please let me know your thoughts. Thanks!!

    • Hi Naomi, that’s a great question. I’m not an expert on gluten free conversions, but you might try 1 tbsp of coconut flour or 1 tbsp of corn starch. Doing 2 tbsp would probably be just a bit too much as the coconut flour and corn starch make for much thicker consistencies. Hope that helps. :)

      • I made this cheesecake on Friday with 1 Tbsp cornstarch, in place of the 2 Tbsp flour, and it turned out wonderfully! I did the rest of the filling as written and baked for the same amount of time. Just wanted to share in case anyone else is needing to make it gluten free!

  15. Angela Worthington says:

    Question do ever put parchment paper on the of the pan or Grease? I wonder how you get it off the Bottom of the Pan with out damaging it?

  16. Angela Worthington says:

    I ended Up Lightly greasing the pan and cutting a parchment circle to fit and put it in bake the cheese cake Was able to Get it lifted off And on to a decorative plate . my on sad part is I it crack in the middle this only my second Cheesecake. So I hope I get better with them

    • Hi Angela! I usually just leave the cheesecake on the springform, but I’m glad you figured out a way to get it out. It’s not uncommon for the top of a cheesecake to crack. Try letting it cool slower by turning off the oven after it’s done baking, crack open the door to the oven, and let it sit in there till it’s cooled. Hope that gives you better results! :)

  17. Katherine says:

    Thanks for this great receipe! The salted caramel sauce is divine. My only issue was that the cheesecake cracked a bit a the top, no worries though it will still taste amazing and I can hide the crack with some whipping cream!

    • Hi Katherine, I’m so glad you enjoyed the cheesecake! It’s fairly common for a cheesecake to crack on top. Next time, try leaving it in the oven after it’s baked, crack open the oven door, and turn off the oven. The slower it cools the better the chances are that the top will not crack. I’m glad you loved the caramel sauce- it’s my fave!! :)

  18. I do believe that this will be taking over our pumpkin dessert spot at Thanksgiving this year. I LOVE cheesecake and this looks and sounds amazing! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/

  19. What font did you use for the word Pumpkin?

  20. I found this recipe on Pinterest. My family loves it! I’m making it again for the second time in two weeks! My step-son asked me to make it for his birthday. This is a definate keeper!!! Thanks for sharing!

  21. Hi, I love this recipe. I have never made a cheesecake, so I guess you could call me a cheesecake virgin. I always buy mine. My question is…The water in the 9 x 13 pan on the bottom shelf, is that just for moisture in the oven or do you put the springform pan with the cheesecake mix into the water? Sorry I know it sounds dumb. If you place it in the water, what keeps the water out? Sorry and thanks.

    • I’m pretty new to making cheesecakes as well, and from what I know – the water in the bottom will keep moisture in the oven and the cheesecake will not dry out. Traditionally, you would place the cheesecake INTO the water bath to not only help with moisture but to also help evenly bake the cheesecake on all sides. But if you don’t make sure your spring form pan is sealed tightly with tin foil, you run into the issue of water seeping into the cake, and ruining it. So… I opt to just keep the water a rack below and not have to battle with the chance of a soggy cheesecake. :) You will love this cheesecake, and I promise that it’s not too difficult for a first timer. Good luck! :)

  22. This is my third time making this cheesecake and its AMAZING!!! The ginger snap crust is just different from the usual pumpkin dishes with crust. Me and my sister always split the whole thing hahah thank you! It’s so so soooo good and super simple to make!!

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