Fans of pumpkin cheesecake know how velvety and delicate its texture is. This dessert is so bright and juicy that in cold and rainy fall Sunday, it is like a ray of light. The sweet taste of pumpkin and the aroma of spices are invigorating and can make the coldest day warmer.
Pumpkin is a versatile and healthy product. You can use it in various dishes, desserts, drinks, pastries, etc. It can be stuffed, added to cereals, and especially on cool, gloomy days, when we all do not have enough heat and sunlight, we need to cook a pumpkin!
The fact is that there are numerous variations of pumpkin cheesecake recipes and one can adjust flavors as per their personal taste.
How to Make Pumpkin Cheesecake – Baking Method Recipe
For the crust:
1 and 1/2 cups (200 grams) gingersnap cookie crumbs
1/4 cup (50 grams) granulated sugar
3 tablespoons (45 grams) unsalted butter, melted
For the pumpkin cheesecake:
24 ounces (680 grams) cream cheese, softened to room temperature
1 cup (200 grams) granulated sugar
2 teaspoons pure vanilla extract
1 (15-ounce/425g) can pumpkin puree
2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
4 large eggs, room temperature
To make the crust:
Adjust the oven rack to the lower-middle position. Preheat the oven to 325°F (163°C). Set a large pot of water on the stove to boil.
Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and melted butter and mix until fully combined.
Scoop the mixture into a 9-inch/22cm springform pan, making sure to press it down firmly into one even layer. Bake for 10 minutes, remove from the oven and set aside to cool. Keep the oven temperature at 325°F (163°C) while you make the filling.
To make the pumpkin cheesecake filling:
In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Mix in the sugar and vanilla extract until well combined. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined. Stop and scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
Scoop the cheesecake filling on top of the pre-baked crust and spread it into one even layer.
Wrap the springform pan with aluminum foil and place in a roasting pan. Pour enough boiling water into the roasting pan until you have about 1 to 1 and 1/2-inches (3 – 4cm) of water surrounding the springform pan.
Carefully place the pan in the oven. Bake at 325°F (163°C) for 55 to 65 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly open the door, and allow the cheesecake to sit in the oven for one hour.
Carefully remove the pan with the cheesecake from the oven. Remove the cheesecake from the foil and place it on a wire rack, slide a knife around the sides of the cheesecake to loosen it from the pan. Let the cheesecake cool completely at room temperature, about 2 hours, then cover tightly and refrigerate for at least 5 to 6 hours (or overnight) or until the cheesecake is thoroughly chilled.
Once chilled, release the cheesecake from the springform pan, slice into pieces and serve.
No-Bake Pumpkin Cheesecake Recipe
1 ½ cups ginger snap cookie crumbs
¼ cup melted butter
24 oz/ 680g cream cheese, softened
1 (15-ounce/425g) can pumpkin puree
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
2 cups heavy cream, chilled
2 cups confectioner’s sugar
2 tbsp water
1 tbsp unflavored gelatin
Whipped cream and ginger snap cookies, for garnish
¼ cup caramel sauce, for garnish
Prepare the Crust:
Place about 20 small cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute, until the crumbs are well coated. Transfer the crumbs into a 9-inch/22 cm spring form pan. Using a large spoon, press the crumbs firmly into the bottom of the pan, creating an even crust.
Prepare the pumpkin filling
In a large mixing bowl, beat the cream cheese until creamy and smooth. Add the pumpkin puree, vanilla extract and spices. Mix again for a few minutes.
In a small ramekin, combine the 2 tbsp water and 1 tbsp gelatin. Mix the two together, then microwave in 10 second intervals for 30 to 40 seconds, until the gelatin is completely dissolved. Pour the hot gelatin into the pumpkin mixture and mix it in with a mixer until it’s well combined.
In a separate mixing bowl, prepare the whipped cream. Combine the heavy cream and confectioner’s sugar, then whisk for 3 to 4 minutes on med-high speed until stiff peaks form. Begin folding in the pumpkin and cream cheese mixture, folding it in gently but thoroughly. Once the two mixtures are well combined, transfer the filling into the spring form pan over the crust.
Use a flat spatula to spread the filling evenly to the edges and flatten the top. Refrigerate the cheesecake for a minimum of 6 hours, or overnight.
Remove the cheesecake from the springform pan and decorate with whipped cream, caramel sauce and cookies.