Cuisine : North American : Traditional American : Desserts : : : Pumpkin Cheesecake
simplefoodie
Author: Simple Foodie

Pumpkin Cheesecake

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Pumpkin Cheesecake
Prep Time:
Cooking Time:
Cheesecake: 1

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Pumpkin Cheesecake Recipe. Tired of Pumpkin Pie? Add this desert to your Thanksgivng table. It is delicious, creamy, and full of your favorite holiday flavors.

Ingredients


Crust
gingersnap crumbs 2 cups
sugar 3 Tbsps
unsalted butter 1/2 cup softened
pecan halves 1/4 cup finely chopped
Filling
pumpkin - canned 1 1/2 cups
cinnamon 1 3/4 Tbsps
dried ground ginger 1 Tbsp
ground cloves 2 1/2 tsps
nutmeg 2 1/2 tsps
allspice (ground) 1 tsp
cream cheese 2 1/2 lbs brought to room temperature
sugar 1 1/3 cups
vanilla extract 1 tsp
egg 5 brought to room temperature
egg yolk 2 brought to room temperature


Directions

  1. Preheat the oven to 375 degrees.
  2. Place the gingersnap crumbs, sugar, butter, and pecans in a bowl. Toss with a fork.
  3. Using a 10-inch springform pan pack the crumb mixture in the bottom of the pan. Bake it on the bottom rack of your oven until golden, 5 to 7 minutes. Remove and allow to cool.
  4. Reduce the heat of the oven to 300 degrees and place a baking dish of boiling water on the bottom rack of the oven. This will create moisture while you bake.
  5. In a bowl combine the pumpkin, cinnamon, ground ginger, ground cloves, ground nutmeg, and allspice.
  6. Using an electric mixer beat the cream cheese, sugar, and vanilla extract for about 30 seconds until light and fluffy. One at a time add the eggs and egg yolks. Spoon in the pumpkin mixture and combine well.
  7. Pour the pumpkin filling into the spring form pan and place on the middle rack of your oven. Bake for 45 minutes. Turn off your oven and do not open the door. Allow to sit in the oven for 1 hour.
  8. Remove the cheesecake from the oven. The cheesecake will not look done, and a 3 inch circle in the center will continue to wiggle. Place in the refrigerator and refrigerate overnight. Serve the following day.


Notes

To make the crumbs for the crust place the gingersnap cookies in a plastic bag and crush with a rolling pin. Or blend in a food processor.

1 Cheesecake yields about 12 servings.