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Perfect Pumpkin Cheesecake

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

 
While living in New York City, I made every effort to stay hush-hush about my apathy for cheesecake. Getting a decent apartment in Manhattan was difficult enough. I certainly wasn’t going to ‘fess up to my dessert inadequacies when it came to one of the pride and joys of my adopted city. To compensate for my shortcoming, I made a big show of folding my slice of pizza in half, honking the car horn at least once every 3 blocks, and talking about walking my dawg while drinking my cawffee. I had them fooled, right up until the point when I told someone to “Take off, eh?”

My Canadian roots gave me away every time.

It wasn’t until I moved west again that my acceptance, and eventual affection, for cheesecake blossomed. As much as I came to appreciate the silky, tangy filling that defines this dessert, there was nary a homemade cheesecake to be found in my kitchen. To be honest, I was intimidated as heck to make one. So I started with the easy stuff: cheesecake bars. They turned out to be some of my family’s favorite desserts.

When I saw this recipe for Perfectly Perfect Pumpkin Cheesecake by Tasty Kitchen member Brenda (afarmgirldabbles), I knew it was time to step out of my comfort zone for the sake of some serious Thanksgiving indulgence. Did it turn out as beautifully as the one in afarmgirlsdabbles’ photo? Nope. Was it irresistibly creamy and worthy of a place in my holiday feast? Heck yeah. I strongly encourage you to give this recipe a shot because if a Canuck can do it, then so can you.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

First, let’s make the crust.

Preheat oven to 350 degrees F. Prepare a 9″ springform pan by lightly spraying with cooking spray.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Place gingersnap cookies in the bowl of a food processor and pulse until the crumbs are uniform.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add brown sugar, cinnamon, and salt. Pulse to combine.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Pour the crumbs into a medium bowl and toss with melted butter.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Toss until the mixture is evenly moist and clumps together when squeezed between your fingers. It is dry as the Sahara where I live, so I had to add 2 additional tablespoons of melted butter to coax the crumbs to stick together.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Press the crumbs into the bottom and slightly up the sides of the springform pan. Chill for 5 minutes, then bake for 10 minutes. Cool completely on a wire rack.

While the crust is cooling, prepare a water bath. Bring a pot of water to a gentle boil and have a large baking or roasting pan ready to place the springform pan in when it is time.

When the crust is cooled, place the springform pan on a double thickness of heavy duty aluminum foil and wrap the foil around the outside of the pan.

Now let’s make the filling.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

In a large bowl, or the bowl of a mixer, beat the cream cheese until light and smooth.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add pumpkin puree and beat to combine. Is everyone as messy as I am when baking? I could have wiped off the mixer blade for the photo, but I was going for the au naturel look. That’s the story I’m sticking to.

Add eggs and egg yolk, one a time, beating and scraping down the sides between each addition.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add sour cream and beat to combine.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Add sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat until just combined, then mix in the vanilla.

Scrape the filling into the cooled crust. Do not miss any of this creamy goodness.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Place the springform pan into the roasting pan and pour hot water into the pan until it reaches halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden brown and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. I don’t know if my oven was having issues on this day, but it took an additional 30 minutes to reach this stage. So, focus on the consistency of the filling, rather than the cooking time.

As afarmgirlsdabbles reminds us in the recipe, it is okay if there is still a slight jiggle to the filling. The lady knows what she’s talking about.

Remove the cheesecake from the water bath and run a small, sharp knife between the cheesecake and the pan to avoid cracking. Okay, so I will admit that I had cracking problems while the cheesecake was baking. Cut this first-timer some slack!

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Let the cheesecake cool in the pan, set on a wire rack. Cover and chill for at least 4 hours or overnight. Do not skip this step. It is torture to wait, but delayed gratification can be a very good thing.

 
 
 
Tasty Kitchen Blog: Perfect Pumpkin Cheesecake. Guest post by Dara Michalski of Cookin' Canuck, recipe submitted by TK member Brenda of A Farmgirl's Dabbles.

Perfect indeed.

Thank you to Brenda (who blogs at A Farmgirl’s Dabbles) for this truly addictive cheesecake. It will certainly be gracing my Thanksgiving table this year.

 
 

Printable Recipe

Perfectly Perfect Pumpkin Cheesecake

See post on afarmgirlsdabbles’s site!
4.90 Mitt(s) 22 Rating(s)22 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 5

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Difficulty: Intermediate

Servings: 16

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Description

With a crisp gingersnap crust and a creamy pumpkin spice filling, this pumpkin cheesecake is perfectly perfect!

Ingredients

  • FOR THE CRUST:
  • 1-¾ cup Gingersnap Cookie Crumbs (from About 40 Gingersnap Wafers)
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Salt
  • 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled Down
  • _____
  • FOR THE FILLING:
  • 24 ounces, weight Regular Cream Cheese (not Low Fat Or Nonfat), At Room Temperature
  • 15 ounces, weight Pureed Pumpkin (not Pumpkin Pie Filling)
  • 3 whole Large Eggs
  • 1 whole Egg Yolk
  • ¼ cups Sour Cream
  • 1-½ cup Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ¼ teaspoons Salt
  • 2 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla

Preparation Instructions

Preheat oven to 350°. Prepare a 9″ springform pan by lightly spraying with cooking spray.

For the crust, pulse the cookies in a food processor until the crumbs are uniform. Add the brown sugar, cinnamon, and salt and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.

Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside it. Once the crust is cooled, set the springform pan on a double layer of heavy duty aluminum foil and wrap the foil up around the outside of the pan.

For the filling, beat the cream cheese until smooth. Add the pumpkin puree and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.

Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides, to prevent the cake from cracking as it cools. Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill for at least four hours or overnight before serving. Top individual slices with fresh whipped cream.

 
 
_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 

61 Comments

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chilesp on 1.10.2011

Very cool

kasandraa6 on 11.28.2010

piękny i na pewno smaczny , robiłam podobny ale z wanilia i pomarańczami :-)

Heidi on 11.27.2010

I made this as one of my Thanksgiving desserts. It baked up beautifully and looked oh so pretty. Too bad I forgot to add the sugar! Oops! I was making a pumpkin pie at the same time, with a baby pulling on my pant leg. The funny thing is, my husband has been eating it anyway and says it’s strangely addicting. I’m going to have to make it again the *right* way and see just how good it is!

Kristin on 11.26.2010

I made this on Wednesday night for dessert on Thanksgiving and it was a huge hit! Thank you so much for sharing this delicious recipe, which I will definitely be making again.

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mars32 aka Marie on 11.24.2010

I just made this for Thanksgiving and it makes my house smell really good. I had some cracking problems but I don’t care and I can’t wait to try it tomorrow. (:

Jenn Oates on 11.24.2010

I have one of these residing in my fridge at this very moment. Mmmmmm…

Kate on 11.17.2010

I love this recipe. I like putting a layer of cranberries boiled in orange juice between the crust and the filling to cut the sweetness with a bit of tartness!

Jamie on 11.17.2010

I make a similar recipe only pumpkin swirled.
We found the gingersnaps too rich, so I switched the cookie to those Pecan Sandies and mmmmmmmm….mmmmmmm. Perfect!!

Flour On My Face on 11.16.2010

This looks delish and I plan on making it for Thanksgiving also. I will also have to make a pimpkin pie cause the hubby does not like cheesecake.

Sarah T on 11.15.2010

I made this beautiful cheesecake this weekend and it was wonderful. I will most certainly make this again.

Rosemary on 11.15.2010

this is for Jodie…trying to decide to make the cheesecake or the pumpkin roll…..make both…you’ll make so many people happy!

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WenDee Riffe on 11.15.2010

this cheescake is the BOMB~~~i made it 2 weeks ago when i discovered afarmgirlsdabbles blog!!! i am tellin ya that you will just die when you take your first bite!!!!

Jenn Oates on 11.14.2010

Oh, how I love pumpkin cheesecake, and this version looks really good. Really really good.

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EatLiveRun on 11.14.2010

love the gingersnap crust! Looks delicious.

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fafahere on 11.14.2010

very very very NICE steps with NICE pics : )
Merci~~~~~~~~~

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cookincanuck on 11.13.2010

Rachelle, go for it! I’m sure your in-laws will be looking at you with adoring eyes – this cheesecake has that effect.

Rachelle on 11.13.2010

Looks wonderful! You make it look ‘doable’ to me. Thanks for the great photos and instructions! I’m going to give it a go this week while my in-laws are in town!

abraham on 11.13.2010

excellent recipe, something for thanksgiving now…

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cookincanuck on 11.13.2010

Tazzytee – Thanks for those great tips. I will definitely put them to work on my next cheesecake attempt.

Cindy – This recipe does call for spraying the springform pan lightly with cooking spray, which I did. I’ll make sure I continue to do so for future cheesecakes.

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Marla Meridith on 11.13.2010

Dara, what a GORGEOUS and very tempting post! This pumpkin cheesecake looks like the perfect dessert to serve holiday guests – if it lasts that long :)

Cindy on 11.13.2010

If you lightly grease the sides of your springform pan, you won’t have the cracking issues. The cheescake automatically pulls away from the pan while cooling. Voila!

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warmvanillasugar on 11.13.2010

Beautiful!

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buonissimacucina on 11.13.2010

Excellent option using pumpkin to make cheesecake. I confess it is new for me, but we learn while we live.

congratulations

Guilherme – Brasil

visit my blog too. you’ll be welcome.
buonissimacucina.blogspot.com

annie w on 11.13.2010

I dream about American cheesecake – as a child it was a bit of an obsession of mine. Now this recipe is taking it to a whole new level – it sounds delicious!

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tazzytee13 on 11.13.2010

: [ oops, forgot to sign in–that is my post above

on 11.13.2010

My cheesecakes always comes out perfectly. My family drives me crazy with requests to make it-that’s a good thing, right :) They’d love this beautiful recipe-I will be making it!
A few tips I find indispensable for a no-crack cheesecake:
– use cold cream cheese & ‘do not’ over beat the cream cheese;
-a recipe with sour cream & some cornstarch or flour in it;
– a water bath (optional method: a pan of hot water on rack below the cheesecake);
-and determining when its done (it usually won’t look done, but it is) – when its just about ready the surface will turn from shiny to dull.; tap pan with a wooden spoon; it should move as one– it should jiggle slightly in the ‘middle’ (as stated in this recipe)
And sometimes no matter what you do, it will crack; but it’ll still be good! Hope this helps. Try this recipe, I will – its looks divine!

chrystal on 11.12.2010

This looks absolutely, amazingly, scrumptious. oh my.

laura @ alittlebarefoot on 11.12.2010

this pretty much looks like the best thing ever.

GregH on 11.12.2010

omg, my fave all time pie, thanks for sharing, i must go find one pumpkin pie to go :)

Bara on 11.12.2010

Katrina, If you have a JoAnn Fabric store, get their 40% off (sometimes 50%) coupon and buy the Wilton springform pan there.

Life isn’t about waiting for the storm to pass. It’s about dancing right in the rain.

Bara on 11.12.2010

I have made a pie like this for the last 5 years. I don’t like pumpkin pie! So, I decided to try this for a dinner I attended… “WHERE DID YOU GET THIS? IT’S DELICIOUS!” I said I make it and heard… “YOU DID NOT!” I insisted and someone said “I was expecting it to be good but I WASN’T PREPARED FOR THIS!” So, my advice is to make this for your festivities. I’ve taken it to lots of different functions and always received rave reviews. I looked in the computer and can’t find it right now, but my recipe has a caramel sauce to pour over each serving. Yum! I can no longer say I don’t like pumpkin.

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cookincanuck on 11.12.2010

Katrina, I think there may be too much filling for this to work in a pie plate. Plus, the gingersnap crust just covers the bottom and a little bit up the sides, with the filling rising well above that. Does anyone else have thoughts on this?

There are some pretty reasonably-priced springform pans on Amazon, so you might want to check that out.

Katrina on 11.12.2010

Would this work, do you think, in a regular pie plate instead of a springform? Recently divorced and ex got the springform…

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bludog on 11.12.2010

So glad you did this post. I had already earmarked this recipe for possible trial during Thanksgiving week – when I have time off and people around to eat my culinary efforts. Having this additional step-through for the recipe will certainly help. Thanks.

Caitlin (EatFeats) on 11.12.2010

Haha such an accurate description of Manhattan! Cheesecake looks great!

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kitchenlovenest on 11.12.2010

I’ve only made cheesecake once, and I had some serious cracking problems . . . I’ve been intimidated by it ever since. =) Maybe I need to give it another try.
And wiping off a mixer to take a picture–well that would just be a little too crazy. Au naturel is best! =)

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afarmgirlsdabbles on 11.12.2010

It just makes me smile to know people have been making this & enjoying it! :-)

Heather N. on 11.12.2010

Too funny! I just made this cheesecake last night! Can’t wait to try it today!!

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flicker on 11.12.2010

I make a tasty pumpkin cheesecake, but I mix the cream cheese, eggs and vanilla together first, then reserve half of this mixture before adding in the pumpkin, cinnamon, cloves, etc. Layer the plain cream cheese mix in first, then the pumpkin cream cheese. It bakes up layered and makes a great presentation when cut.
I too, use a water bath and have never had a problem with cracking. (Not that that would stop me from ever eating a piece of cheesecake. My favorite food ever!)

Fromagette on 11.12.2010

I am serving this at Thanksgiving to some gluten free friends and will substitute Trader Joe’s gluten free ginger snaps. Thanks Dara- yum!

Julie Roberts on 11.12.2010

i know i’ll be trying this yummy!

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cookincanuck on 11.12.2010

Brenda, it’s you who deserves the thanks. This cheesecake is something special.

Brenda @ afarmgirlsdabbles on 11.12.2010

What a lovely, lovely surprise – thank you so much Dara & Ree!!

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cookincanuck on 11.12.2010

Thanks so much for everyone’s comments. This recipe is truly a keeper – I’m just sorry there’s not cheesecake left in my fridge.

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shellsonvancouverisland on 11.12.2010

I, as a first time cheesecake maker, made this recipe last week. It turned out fabulous, didn’t crack (but was a bit soft due to my impatience). The taste is incredible and it is nice and creamy.

Aggie on 11.12.2010

I agree…would rather have pumpkin cheesecake than pie! Gorgeous photos Dara….looks DELISH!

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manda2177, i am baker, i am mommy on 11.12.2010

Absolutely gorgeous!! You totally nailed this girl.. I cant wait to try it!

tracyo on 11.12.2010

I made this recipe a few days ago. I have always been intimidated by cheesecake recipes. However, my husband is a HUGE cheesecake fan (not fake ones, just the REAL ones!) so I finally gave it a try. It turned out PERFECTLY! I think I got one slice out of the whole thing! HE ATE IT ALL!! It was really easy too! I am making another one for Thanksgiving. Go ahead, try it…you too can do it!

Janet on 11.12.2010

Looks delish!

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Ree | The Pioneer Woman on 11.12.2010

Dara, this looks so pretty! Thank you, and thank you afarmgirlsbabbles for the yummy recipe.

I’m making a pumpkin pie this morning in a springform pan, but it uses a vanilla wafer crust and vanilla pudding. I might rethink that and use cream cheese instead.

Cream cheese is always a safe alternative.

(I love the whipped cream and cranberry trim. So lovely!)