Best-Ever Pumpkin Cheesecake PT340M https://img2.recipesrun.com/201907/2019/0802/5e/d/163108/300x200x50.jpg 0 Ingredients: Chopped, toasted pecans, for garnish Whipped cream, for garnish Warm caramel, for garnish 1 1/2 teaspoons Pumpkin spice, plus more for garnish 1 tablespoon All-purpose flour 3 Large eggs, at room temperature 1 teaspoon Pure vanilla extract 1/4 c. Sour cream, at room temperature 1 c. Pumpkin puree 1 c. Packed light brown sugar 8 ounces Cream cheese, softened Kosher salt 2 tablespoons Granulated sugar 6 tablespoons Unsalted butter, melted 3/4 c. Gingersnaps, crushed 3/4 c. Graham crackers, crushed

Best-Ever Pumpkin Cheesecake

By lihui

0 Person
340 Minutes
0 Calories
Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It's one of our all-time favorite pumpkin desserts. You’ll love it too!

Ingredients

  • Chopped, toasted pecans, for garnish

  • Whipped cream, for garnish

  • Warm caramel, for garnish

  • 1 1/2 teaspoons Pumpkin spice, plus more for garnish

  • 1 tablespoon All-purpose flour

  • 3 Large eggs, at room temperature

  • 1 teaspoon Pure vanilla extract

  • 1/4 c. Sour cream, at room temperature

  • 1 c. Pumpkin puree

  • 1 c. Packed light brown sugar

  • 8 ounces Cream cheese, softened

  • Kosher salt

  • 2 tablespoons Granulated sugar

  • 6 tablespoons Unsalted butter, melted

  • 3/4 c. Gingersnaps, crushed

  • 3/4 c. Graham crackers, crushed

Method

  • 01
    Preheat oven to 325℉ with a rack in the middle position. Grease an 8” springform pan with cooking spray.
  • 02
    Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
  • 03
    Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
  • 04
    Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
  • 05
    With oven door propped open, turn the oven off and let cool 1 hour in the oven. Remove from the water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
  • 06
    Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

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Best-Ever Pumpkin Cheesecake

Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Now that's a dessert worthy of your Thanksgiving table. The gingersnap and graham cracker crust are actually genius, and that shimmering layer of caramel is the literal icing on the [cheese]cake. It's one of our all-time favorite pumpkin desserts. You’ll love it too!
01 Information
  • Grade medium
  • Serving 0
  • Prep Time 15 Mins
  • Cook Time 85 Mins
  • Total Time 340 Mins
02 Ingredients
Chopped, toasted pecans, for garnish
Whipped cream, for garnish
Warm caramel, for garnish
1 1/2 teaspoons Pumpkin spice, plus more for garnish
1 tablespoon All-purpose flour
3 Large eggs, at room temperature
1 teaspoon Pure vanilla extract
1/4 c. Sour cream, at room temperature
1 c. Pumpkin puree
1 c. Packed light brown sugar
8 ounces Cream cheese, softened
Kosher salt
2 tablespoons Granulated sugar
6 tablespoons Unsalted butter, melted
3/4 c. Gingersnaps, crushed
3/4 c. Graham crackers, crushed
03 Method
Step 1
Preheat oven to 325℉ with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Step 2
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Step 3
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
Step 4
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
Step 5
With oven door propped open, turn the oven off and let cool 1 hour in the oven. Remove from the water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Step 6
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
04 Author
lihui lihui
134 Recipes
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