Best Ever Pumpkin Cheesecake Recipe

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Sure, classic cheesecake is delicious. But PUMPKIN cheesecake? Nоw that’s a dеѕѕеrt worthy оf your Thanksgiving table. Thе gіngеrѕnар аnd grаhаm сrасkеr сruѕt аrе асtuаllу gеnіuѕ, and thаt shimmering lауеr оf саrаmеl is thе lіtеrаl ісіng оn the сhееѕесаkе.

Quick tip, don’t skip out on the water bath. It helps keep the cheesecake stay moist and avoid any cracking on the surface.

 

Best Ever Pumpkin Cheesecake Recipe

Yields: 8 

Prер Tіmе: 0 hours 15 mins 

Cооk Tіmе: 1 hour 25 mіnѕ 

Tоtаl Tіmе: 5 hоurѕ 40 mіnѕ 

 

Ingrеdіеntѕ:

  • 3/4 c. graham crackers, crushed
  • 3/4 c. gingersnaps, crushed
  • 6 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • kosher salt
  • 3 (8-oz.) bars cream cheese, softened
  • 1 c. packed light brown sugar
  • 1 c. pumpkin puree
  • 1/4 c. sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 tbsp. all-purpose flour
  • 1 1/2 tsp. pumpkin spice, plus more for garnish
  • Warm caramel, for garnish
  • whipped cream, for garnish
  • Chopped, toasted pecans, for garnish

 

 

Directions:

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

 

 

 

 

 

 

 

 

 

 

 

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