Pumpkin Cheesecake

Pumpkin Cheesecake Recipe with Cream Cheese and Pecans - USA

Region / culture: USA | Servings: 8

Introduction

Pumpkin cheesecake is a delicious and creamy dessert that combines the flavors of pumpkin and cheesecake into one irresistible treat. This recipe is perfect for fall gatherings, Thanksgiving dinners, or any time you're craving a decadent dessert.

History

Cheesecake has been around for centuries, with origins dating back to ancient Greece. The addition of pumpkin to cheesecake is a more modern twist, likely originating in America where pumpkin pie is a popular dessert during the fall season. The combination of creamy cheesecake and spiced pumpkin creates a rich and flavorful dessert that is sure to impress.

Ingredients

Cheesecake

3 packages (8 oz (227 g) each) cream cheese
1 can (15 oz (425 g)) pumpkin puree (see note)
0.67 cup sugar
0.5 tsp vanilla extract
0.5 tsp cinnamon
0.25 tsp ground ginger
3 eggs, at room temperature

Garnish

mint sprigs
3 tbsp lightly toasted and coarsely chopped pecans

How to prepare

Preheat the oven to 325° F. Grease an 8”x 3”-deep cake pan with vegetable cooking spray.
Line the bottom of the pan with a round of parchment paper, wax paper, or greased paper; set it aside.
In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth.
Add the pumpkin purée, sugar substitute, vanilla, cinnamon, and ginger to the bowl; continue beating until smooth.
Mix in the eggs one at a time, just until combined. Pour the batter into the prepared pan.
Place the cake pan in a deep roasting pan and carefully pour enough boiling water into the roasting pan to reach halfway up the sides of the cake pan.
Bake for 42 to 45 minutes, or until the cake is just set in the center. Turn off the oven, open the door, and let the cake stand in the oven for 15 minutes.
Remove the cake pan from the water bath and transfer it to a wire rack to cool completely.
Run a knife around the edge of the cake, cover it, and refrigerate until chilled (for 4 hours or overnight).
To remove the cake from the pan, briefly dip the bottom of the pan into hot water to loosen it. Place a serving platter over the top of the pan and invert it.
Remove the pan and peel off the paper. Garnish with mint and pecans.

Variations

Add a gingersnap crust for a spicy kick.
Swirl in some caramel or chocolate sauce for added flavor.
Top with a layer of spiced whipped cream for a festive touch.

Notes

Use pure pumpkin purée, not pumpkin pie mix, which is sweetened with sugar.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake batter.

- Be careful not to overmix the batter, as this can lead to a dense and tough cheesecake.

- Use a water bath while baking to help prevent cracks in the cheesecake.

- Allow the cheesecake to cool completely before chilling in the refrigerator to ensure it sets properly.

- Garnish with fresh mint and toasted pecans for a beautiful presentation.

Serving Suggestions

Serve slices of pumpkin cheesecake with a dollop of whipped cream or a drizzle of caramel sauce for an extra decadent touch.

Cooking Techniques

Baking, mixing, beating, and chilling are the main cooking techniques used in this recipe.

Ingredient Substitutions

Use graham crackers or ginger snaps for the crust instead of pecans.

- Substitute maple syrup or honey for the sugar in the cheesecake batter.

- Use canned sweet potato puree instead of pumpkin puree for a different flavor profile.

Make Ahead Tips

This pumpkin cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. Just be sure to garnish with mint and pecans right before serving.

Presentation Ideas

Serve slices of pumpkin cheesecake on decorative dessert plates with a dusting of cinnamon or powdered sugar for an elegant presentation.

Pairing Recommendations

Pair this rich and creamy pumpkin cheesecake with a hot cup of coffee or a glass of spiced cider for a cozy fall dessert experience.

Storage and Reheating Instructions

Store leftover pumpkin cheesecake in the refrigerator, covered, for up to 3 days. To reheat, allow the cheesecake to come to room temperature or warm in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Calories: 340 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 24g per serving

Saturated Fat: 13g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium.

Alergens

Contains dairy (cream cheese, eggs) and nuts (pecans).

Summary

This pumpkin cheesecake is a rich and indulgent dessert that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

Pumpkin cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the warm flavors of pumpkin and spices. This recipe is perfect for fall gatherings or any time you're craving a decadent treat. Enjoy a slice with a cup of coffee or cider for a cozy and delicious dessert experience.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a crisp autumn day, the leaves were falling in shades of red and gold, and the scent of pumpkin spice filled the air. I had been browsing through an old cookbook that I had inherited from my own grandmother, looking for inspiration for a new dessert to try. And that's when I saw it - the recipe for Pumpkin Cheesecake.

I had always loved making cheesecakes, with their creamy texture and rich flavor. But this one was different. It had a pumpkin filling that was spiced with cinnamon, nutmeg, and cloves, giving it a warm and cozy flavor that was perfect for the fall season. I knew I had to try it.

As I gathered the ingredients and began to mix them together, memories flooded back to me of all the times I had spent in the kitchen with my grandmother, learning how to cook and bake. She had been the one to teach me the basics of cooking, showing me how to measure ingredients, mix batter, and bake a perfect pie crust. And now, as I followed the steps of this new recipe, I felt her presence with me once again.

The cheesecake baked in the oven, filling the kitchen with a tantalizing aroma that made my mouth water. When it was finally done, I let it cool and then popped it in the fridge to set. The next day, when I finally got to taste it, I was blown away by how delicious it was. The creamy cheesecake was perfectly balanced by the spicy pumpkin filling, creating a dessert that was both decadent and comforting.

I couldn't wait to share this new recipe with my family and friends. And as I served slices of Pumpkin Cheesecake at our next gathering, I could see the delight on their faces as they took their first bite. It quickly became a favorite among my loved ones, and I knew that this recipe would be a keeper for years to come.

Over time, I continued to make the Pumpkin Cheesecake, tweaking the recipe here and there to suit my tastes. I added a gingersnap crust for a bit of crunch, swapped out the traditional sour cream topping for a dollop of whipped cream, and even experimented with different spices to enhance the pumpkin flavor. Each time I made it, it brought back memories of that first time I had stumbled upon the recipe, and I felt grateful for the culinary journey that had led me to this delicious dessert.

As the years passed, I shared the recipe with anyone who asked, passing on the tradition of Pumpkin Cheesecake to the next generation. And now, as I watch my own grandchildren gather in the kitchen to bake together, I can't help but smile at the thought of them carrying on the legacy of this beloved dessert. Who knows, maybe one day they'll stumble upon a new recipe of their own, just like I did all those years ago. In the meantime, I'll keep baking up batches of Pumpkin Cheesecake, savoring each slice and the memories it brings with it.