PUMPKIN CHEESECAKE

Pumpkin Cheesecake is a classic dessert but definitely has some strong potent flavors to it – cream cheese, tart, some bitter and sweet notes, but oh so good! I can not wait every year for fall to come around specifically for pumpkin cheesecakes to be available at all my favorite bakeries. The very first time I had a pumpkin cheesecake was, surprisingly but not too shocking, The Cheesecake Factory. When I was younger we hardly ate at this restaurant, but there was one particular time that stood out to me.

We happened to go when it was pumpkin season, my mom ordered it for dessert and I was hesitant, just like the pumpkin bread story from a previous blog post. I was never a fan of anything pumpkin for the simple fact that while growing up we would always carve pumpkins during Halloween; the thought of eating the insides of those sounded like the most unappealing thing anyone could possibly eat. Pureeing the insides of the slimy, stringy pumpkin wouldn’t be appetizing for anyone, or so I assumed. It wasn’t until I was older I gave it a shot, and this day at the Cheesecake Factory was no different, I was instantly taken back by the taste, and shocked that it was sweet but tasted nothing like how I thought it would based on the experiences of carving pumpkins growing up.

When people say pumpkin flavored desserts, what they really mean is the blend of spices that make up pumpkin spice ( nutmeg, cinnamon, clove, and ginger) with the addition of some pumpkin puree – with the obvious inclusion of sugar because sugar is the basis of all desserts and is what makes us love sweet foods so much.

The same recipe as my classic style cheesecake, but make it fall! I make this with a Biscoff, Graham Cracker & Nilla Wafers mixed together to give you the most amazing tasting crust. You can most certainly only pick one of these but I love the flavor combination especially for fall. The Biscoff gives it that warm cozy fall taste with that hint of ginger and cinnamon.

Cheesecakes are a staple that everyone should have and love!

TIPS:

WATER BATH – this is probably the most important step in the entire recipe. Fill a large enough pan with water and set your cheesecake pan, wrapped in foil, inside that water bath. This will help keep the inside of the oven moist and humid which in turn will prevent any cracking once you take it out

SLOWLY COOL DOWN YOUR CHEESECAKE – I always recommend not to take your cheesecake out of the oven right away, this will also cause cracking. A huge dip in the temperature will cause it to crack; therefore, I suggest once it is done (slightly jiggly but not liquidy), turn the oven off and crack the door of the oven open. This will allow the cheesecake to cool down at a slower rate and not abruptly going from scorching hot to cold which will shock your cheesecake. Leave it open for about an hour, then you can take it out of the oven and leave it on top of the stove or somewhere for it to cool down even more for about another hour. If using a springform pan, you can take it off at this time.

JIGGLY NOT LIQUIDY – jello like not water is the key. You do not want it stiff where it does not jiggle slightly because it will be over done and not as fluffy and moist. Opening the oven door and allowing it to cool down slowly will also set the cheesecake but not dry it out or over bake it.

PUMPKIN CHEESECAKE

Recipe by sugaredkneadsCourse: ALL RECIPES, CHEESECAKES, RECIPES, SEASONAL – HOLIDAY

Servings

12-16

servings

Prep time

30

minutes

Cooking time

1

hour 

Ingredients

• CRUST

• 2 cups graham crackers/Biscoff/Nilla Wafers

• ½ cup (1 stick) unsalted butter, melted

• 1 teaspoon cinnamon

• pinch of salt

• CHEESECAKE

• 2 (8 ounce) full fat sticks of cream cheese

• 1 (15 ounce) can of pumpkin puree

• 1 ½ granulated sugar

• ½ cup whipping cream

• 4 eggs + 2 egg yolks

• 1 cup sour cream/full fat Greek yogurt

• 2 tablespoons corn starch

• 3 tablespoons flour

• 2 teaspoons vanilla extract

• 1 -2 tablespoons pumpkin spice

Directions

• CRUST
• Preheat Oven to 350 degrees F
• Melt the butter in a saucepan
• Using a food processor crush up the cracker(s) of choice until it is a powder
• Add in the sugar, and drizzle in the melted butter. Pulse until all of the crumbs are covered and wet
• Using a springform pan, pour the crust crumbs and pack it in tightly, covering the bottom of the pan and up the sides about one-third of the way up.
• Bake for about 10-15 mins until slightly golden brown
• CHEESECAKE
• In the bowl of stand mixer or hand help mixer, cream together the cream cheese, pumpkin puree, sugar and cornstarch until combined and light and fluffy
• Add in the eggs one at a time, beating after each addition. Add in the vanilla
• Add in the flour and heavy cream, mixing until combined. It will start to become more liquidy and runny
• Take off the stand mixer, fold in the sour cream and pumpkin spice, do not overmix
• Boil some water; creating a water bath for the cheesecake to sit in. Get a big enough pan that your springform pan can sit comfortably in with room around it for the hot water to surround it.
• Put cheesecake baling pan in the water bath before pouring on the cheesecake (makes it easier to manage and carry without spilling); Pour the cheesecake in to the pan, on top of the crust
• Bake for 1 hour + 10 mins or until the cheesecake it still slightly jiggly (NOT LIQUIDY) and set
• Once it is done cookie, leave the pan in the oven, turn off the oven and crack the door open for about an hour to release the heat slowly and prevent the cheesecake from cracking
• Once the hour is complete, take the cheesecake out and let cool completely outside of the oven
• Once it has cooled down, you can slice into it or put it in the fridge to get completely cold.