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Pumpkin Cheesecake

In three days family and friends will come together. Kitchens will be full of chatter and laughter and all the best aromas. There will be games and football and second and third helpings, and hearts will be full of gratitude.
 
Wishing you and your family a very Happy Thanksgiving! May your turkeys be tender, your mashed potatoes creamy, your vegetables the perfect amount of crisp, and may your bellies have all the extra space you desire for those perfect pumpkin pies.
 
Pumpkin Cheesecake
Serves 8
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Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
Prep Time
30 min
Cook Time
1 hr 5 min
Total Time
1 hr 35 min
For the graham cracker crust
  1. 1 1⁄2 cups graham cracker crumbs
  2. 5 tbsp butter, melted
  3. 1 tbsp sugar
For the cheesecake
  1. 1 cup sugar
  2. 3 (8 ounce) packages cream cheese, room temperature
  3. 1 tsp vanilla
  4. 1 cup canned pumpkin (not pumpkin pie)
  5. 3 eggs, room temperature
  6. 1 tsp cinnamon
  7. 1/2 tsp pumpkin pie spice
  8. 1/2 tsp ground ginger
  9. 1⁄4 tsp nutmeg
  10. whipped cream, for topping
For the graham cracker crust
  1. Preheat oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. (You don't want the crust to form all of the way up the back of each slice of cheesecake.)
  3. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
For the cheesecake
  1. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, pumpkin pie spice, ginger, and nutmeg, and continue beating until smooth and creamy. Pour the filling into the pan.
  2. Bake for 60-70 minutes.* The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous portion of whipped cream on top.
Notes
  1. *If you want to prevent the top of the cheesecake from cracking (this is just aesthetic and not mandatory!), I'd suggest a water bath. Place the springform pan that has been wrapped with foil in a larger roasting pan. Fill the roasting pan with water until it reaches half of the height of the springform pan. The moisture will prevent cracking.
Adapted from Food.com
Adapted from Food.com
The Richmond avenue https://therichmondavenue.com/
 

J

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  6. Roberta Briffa says

    What a wonderful recipe Jasmine! I wish I could find canned pumpkin here – I would so try this. Do you think steaming/boiling the same quantity of pumpkin would work here? I’m always in doubt when it comes to substituting something like this as I’m afraid of the extra water. Happy Thanksgiving to you, your family and your friends xx

    Reply

    • Jasmine says

      Thank you so much, Roberta!! I think making it at home would be a great/easy option and would taste even better than the canned stuff! 🙂 You can roast your pumpkin (skinless and seeds removed) at 400 degrees for 35-40 minutes, let cool, then blend in a food processor!

      Reply

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