Two of my favorite desserts in one is pumpkin cheesecake! I’ll be honest and tell you this magical recipe was originally passed down to me from a sweet friend who went to great lengths to perfect it. I will forever be grateful because it’s so delicious. Here are a few key tips to consider and as a friendly reminder, you can always select Jump to Recipe to go straight to recipes card.
Pull out all your dairy and COLD ingredients and let them cool to room temperature before mixing. This helps by making it easier to mix and remove more clumps. Nothing is worse than biting into cheesecake and getting a fat chunk or straight cream cheese.
Pumpkin- I use PIE PUMPKINS.I have never used canned pumpkin. It may take a little bit longer but it is fresh. If you choose to use the large pumpkins that we use jack-o-lanterns for that is fine, you will just need to ask about an extra 1/4C-1/2C extra granulated sugar. Just depends on how sweet you want it.
Sour cream gives it a tiny bit of smoother texture.
Mix the eggs in LAST. One at a time and on the slowest speed setting so as to not over mix. If the eggs get over mixed there will be more air pockets in your cheesecake and will cause it to fall as soon as it cools and this is what makes it crack and sink.
Then place the aluminum foil wrapped springform pan in a roasting pan with about 1in of water. Once you have the cheesecake batter mixed the entire thing goes into the oven to bake.
Last cool slowly- Pull the cheesecake from the oven let it sit out about 2 hours and then refrigerate overnight.
PIE Pumpkin puree- cut & gut the pumpkin into smaller pieces. I use wax paper to line the cooking sheet. Lather the pumpkin with oil. Feel free to use any oil you feel most comfortable with. I use Extra virgin olive oil.
Bake on one side at 400 degrees for 20min and flip to the other side for another 20mins. Remove from the over and allow the pumpkin to fully cool before removing the skin. Once the Pumpkin is cooled, toss it in a blender * I use my magic bullet and add 1Tbsp heavy whipping cream to help it mix well* There you have the Pumpkin puree.
If you are looking for more holiday recipes take a look at this incredible holiday ham with a twist! Also head over to my Instagram and let me know if you made this classic pumpkin cheesecake! I would love to hear from you.
- 1 1/3 Graham Cracker Crumbs
- 1 3/4 Pumpkin Puree (PIE pumpkinpumpkins are naturally sweeter.)
- 1 tsp Crystalized ginger
- 4 Eggs
- 6 tbsp Butter
- 20 oz cream cheese brick sstyle
- 3 Tbsp Sour Cream
- 3 Tbsp Dark Karoun Syrup
- 1/2 Cup Brown Sugar Packed
- 1 1/2 tsp Cinnamon
- 1/4 tsp Cloves
- 3/4 Cup Granulated Sugar 3 tbsp extra
- 1/4 Tsp Nutmeg
- 1 Tsp Vanilla Extract
Graham Cracker Crust
- Preheat the oven to 350 Degrees
- Mix together Graham cracker crumb, melted butter, 3 Tbsp granulated sugar and mix in a medium bowl. I add a few pinches extra of cinnamon to the crust for a little bit of added flavor.
- After mixing press down the mixture to the bottom of your springform pan.3 Bake for 8-10min at 350 degrees.
- Mix granulated sugar, brown sugar, cinnamon,ginier, nutmeg & cloves in another small size bowl.
- In a separate bowl beat together the sour cream, cream cheese, pumpkin puree and then add in the sugar & spice mix. Lastly add eggs to mix, remember 1 at a time on low speed.
- Pour cheesecake filling to graham cracker crust.
- Place in the oven to back 45-60 min at 350 degrees. Be sure not to over bake the cheesecake.
- When you pull out your cheesecake it should have a slight wobble.
- Place the roasting pan with water and cheesecake on a cooling rack for about 2 hours and then refrigerate overnight.