Pumpkin Cheesecake
Pumpkin cheesecake is a rich and creamy dessert that combines the flavors of pumpkin pie with the texture of classic cheesecake. Try it instead of, or in addition to, pumpkin pie for Thanksgiving.
Alternative toppings for Pumpkin Cheesecake
- Whipped cream
- Caramel sauce
- Pecans or walnuts
- Gingersnap cookies or Graham cracker crumbs
- Cinnamon or pumpkin pie spice dusting
- Toasted coconut flakes
- Crumbled gingersnap or ginger cookies
- Maple syrup drizzle
Pumpkin Cheesecake
Pumpkin cheesecake is a rich and creamy dessert that combines the flavors of pumpkin pie with the texture of classic cheesecake.
Ingredients
Crust
3/4 cup Graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted and cooled
Filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons. cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur or bourbon, if desired
Bourbon Sour Cream Topping (optional)
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves (garnish)
Instructions
Crust
- In a bowl combine cracker crumbs, pecans and the sugars.
- Stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9 inch springform pan.
- Chill the crust for 1 hour.
Filling
- Heat oven to 350 degrees F.
- In a bowl whisk together pumpkin, egg, cinnamon, nutmeg, ginger, salt and brown sugar.
- In a large bowl with an electric mixer cream together cream cheese and granulated sugar.
- Beat in cream, cornstarch, vanilla extract, bourbon liqueur (if using) and pumpkin mixture until smooth.
- Pour the filling into the crust.
- Bake the cheesecake in the middle of the oven for 50 to 55 minutes, or until the center is just set.
- Let the cheesecake cool in the pan on a rack for 5 minutes.
Bourbon Sour Cream Topping
- In a bowl whisk together sour cream, sugar and bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
- Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
- Remove the side of the pan, and garnish the top of the cheesecake with the pecans.
Notes
Photo credit: emilyreviscombs on VisualHunt.com
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