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.

Related Tags

Best-Ever Pumpkin Cheesecake

3.6

( By lihui )

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

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