pumpkin cheesecake

Welcome to a delightful culinary adventure that perfectly captures the essence of fall – a rich and creamy Pumpkin Cheesecake! As the leaves change and the air turns crisp, thoughts turn to all things pumpkin. While we certainly adore a classic pumpkin pie, why not elevate this autumnal favorite to a more elegant rendition in the form of a luscious cheesecake?

We think there’s no better way to embrace the spirit of the season than by indulging in the warm, spiced flavors of pumpkin, combined with the decadence of a classic cheesecake. Whether you’re planning a cozy family gathering, a festive dinner party, or simply craving a slice of autumnal bliss, this recipe will guide you through the steps to create a dessert that’s as beautiful as it is delicious.

Join us as we embark on a journey to create a harmonious blend of velvety pumpkin, aromatic spices, and luscious cream cheese – a dessert that will surely become a staple in your fall baking repertoire. So, roll up your sleeves, and let’s get started on crafting a Pumpkin Cheesecake that will leave everyone longing for more.

Pumpkin Cheesecake

Yield: 10 servings

Ingredients for Crust

Ginger Snap Cookies***4 oz115 g
Almond meal/flour, finely ground1/2 cup48 g
Light brown sugar, firmly packed2 Tbsp2 Tbsp
 Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract1 tsp1 tsp
Ground cinnamon1/2 tsp1/2 tsp
Salt1/4 tsp1/4 tsp
Butter, unsalted & melted2 Tbsp2 Tbsp

Directions for Crust

Place the oven rack in the center of the oven and preheat to 350 degrees F. Tightly wrap the outside of a light-colored, non-stick, 9-inch springform pan with heavy foil, making sure the foil has no openings. Lightly coat with cooking spray and line the pan bottom with parchment paper.

In a bowl of a food processor, add ginger snaps, flour, sugar, vanilla extract, cinnamon and salt; process until mixture is a fine crumb. In a medium bowl, melt butter in the microwave for about 20 seconds then add crumb mixture and stir to combine. Evenly press into the bottom of the springform pan. Place the prepared springform pan inside a roasting pan; set aside.

While preparing pumpkin filling, begin heating a large saucepan of water. Heat enough water so that when poured into the roasting pan it will rise halfway up the side of the springform pan. This creates a hot water bath, which is an ideal way to bake a cheesecake.

Ingredients for Filling

Cream Cheese, softened3 (8 oz) packages230 g
Sugar, granulated1 1/2 cups300 g
Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract1 Tbsp1 Tbsp
Pumpkin pie spice2 1/2 tsp2 1/2 tsp
Ground cinnamon1 tsp1 tsp
Salt1/2 tsp1 tsp
Eggs, large4 each4 each
100% pure pumpkin1 (15 oz) can430 g
Irish cream liquor (optional)1/4 cup60 ml

Directions for Filling

In a large mixing bowl, add cream cheese, sugar, Vanilla Extract, pumpkin pie spice, cinnamon, and salt. Beat with a handheld mixer on medium speed until fluffy, about 2-3 minutes, scraping the sides of the bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Then add the pumpkin and liqueur; beat until combined.

Assembly & Baking

Pour filling over crust.

Pour hot water into the roasting pan and transfer to the oven. Bake until done, about 1 1/2 to 1 3/4 hours. Carefully remove the roasting pan from the oven and set aside to slightly cool. Remove the springform pan from the water bath; remove the foil and cool on a wire rack.

Chill in refrigerator, uncovered, for at least 4 hours. Remove the outer ring from the springform pan and lightly cover it with plastic wrap; chill for several more hours or overnight. Transfer Pumpkin Cheesecake to a cake stand. If desired, serve with whipped cream.

*** NOTE: This pie can be made gluten-free by substituting the ginger snap cookies with all-natural gluten-free ginger snaps.