Any time I ask my family what they would like me to make, the response is always the same. Husband-black Forrest cake, Oldest Son- Cheesecake, 4 year old going on 16 daughter-cupcakes, and 11 month old baby Ben-snails (from oustside...ewww!).
Since it is my oldest's birthday month, I decided to make a cheesecake. Pumpkin cheesecakes are great for fall, Halloween, and even Thanksgiving dessert. I added a gingersnap crust for extra spice. It was creamy and delicious, perfect closure to any comforting fall meal.
Pumpkin Cheesecake
Ingredients
Pumpkin Cheesecake adapted from Paula Deen
Crust
- 2 cups gingersnap cookie crumbs
- 1 stick melted salted butter
Filling
- 3 packages cream cheese , at room temperature
- 1 can pureed pumpkin
- 3 eggs plus 1 egg yolk
- ¼ cup ricotta (or sour cream or greek yogurt)
- 1 ½ cups sugar
- 2 teaspoons Pumpkin Pie Spice
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions
Crust
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Preheat oven to 325 degrees.
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Line springform pan tightly with foil.
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Butter foil.
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Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
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Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim, of a buttered 9 -inch springform pan.
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Place in the freezer while you prepare the filling.
Filling
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Cream the cream cheese until smooth.
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Add sugar and cream until combined.
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Add pumpkin and eggs until fully incorporated.
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Finally add ricotta, spices, flour and vanilla and mixed until combined.
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Pour filling into the crust.
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Put the uncooked cheesecake into a deep baking dish.
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Fill the baking dish with hot water ⅓ of the way up. This will prevent cracking.
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Bake for 1 hour and 30 minute, but check on the cheesecake every 15 minutes after an hour, as all ovens are different.
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Once finish baking, turn off oven and let the cheesecake rest in the oven for 1 hour.
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Remove and cool completely.
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Chill for 4-6 hours before serving. Can be made a day ahead of time.
pattyabr
Impressive on how high the crust came up on the side of the springform pan. You really are ready for Halloween, Thanksgiving and Christmas.
Stephanie (@FoodFit4Real)
Love the idea of putting pumpkin into cheesecake! I am going to include a link to this recipe next week on my Pumpkin Recipe Roundup (next Wednesday).
Jennifer Stott (@JenSto2t)
I hope the recipe is as fabulous as the photos! This looks so delicious!