We love this Pumpkin Spice Cheesecake Recipe way better than actual pumpkin pie. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight). You release the sides and are able to present and slice your cheesecake perfectly! Don’t over-mix, but make sure all the ingredients are mixed in evenly and mixture is smooth. But of course, feel free to give it a try. This will be a great idea for the autumn party, Halloween for instance. YES! good to know! But if you’re curious about making pumpkin cheesecake bars, you can use this recipe, but ideally the crust needs to be a little sturdier, and you probably won’t need the water bath. (And for any recipe that calls for pumpkin spice, learn how to make your own pumpkin spice first!) It’s super creamy, with the exact right combo of the two flavors. I love pumpkin cheesecake even better than pumpkin pie! And since then I have really dove headfirst into cheesecake baking! www.susieqtpiescafe.com/2011/11/pumpkin-cheesecake-recipe-yum.html Your recipe is spot on, and I would never change a thing!!! If you bake twice, the crust will be crispier. Allow the cheesecake to sit in warm oven for 15 minutes. Your email address will not be published. Put a pan of water in the oven on the bottom shelf (this is to create humidity in the oven to cut down on the cracking of the cheesecake) and keep it there the whole time while the cheesecake is baking. Preheat oven to 350F. This pumpkin cheesecake recipe makes a perfect Thanksgiving dessert. Pumpkin is a super easy ingredient to add into cheesecake. I did use store bought crusts and it was enough filling for 2. This pumpkin cheesecake is the best pumpkin cheesecake I ever tasted. Looking for more cheesecake recipes? Set aside while you make the cheesecake, cooling until it reaches room temperature. … Please disable your adblocking software or whitelist our website. Use the adjustment below for the crust. https://www.chewoutloud.com/new-york-style-pumpkin-cheesecake I tried it and it just seemed to be more trouble than it was worth! Nielsen-Massey Vanilla (Large bottle) Delivered Straight to Your Inbox, For Free: © 2020 Cookies & Cups. This post may contain affiliate links (disclosure). Try my Classic Cheesecake Recipe with step-by-step instructions, or this delicious Pecan Pie Cheesecake! You can boil or bake the pumpkin to cook it, but I recommend baking to prevent any extra water. Top cheesecake … Turns out neither of those are actually true. No Bake Pumpkin Cheesecake is a dreamy dessert with layers of cheesecake, spiced pumpkin and whipped topping all nestled in a graham crust.It is so creamy and delicious, it will become your new fall dessert go to! Prepare batter as directed, using one of the following flavor options: After two years of searching for the best pumpkin cheesecake recipe, with cracks and not-so-tasty outcomes, I ended up combining multiple recipes, resulting in this. Bake at 180 C / Gas 4 for 50 to 55 minutes. When I made this pumpkin cheesecake recipe for the first time, it was my first time ever making any kind of cheesecake, and it came out perfectly! Brush a 10-inch springform pan with some of the butter. Preparation. This Pumpkin Cheesecake recipe is light and creamy, slightly spiced and baked in a gingersnap crust. An easy pumpkin cheesecake recipe that satisfies both the cheesecake lovers and the pumpkin pie lovers in my family. Make the crust: Mix graham cracker crumbs, sugar and cinnamon. left:13.56%;top:69.36%; } Like you they say they think the canned pumpkin is every bit as good. Do I leave it in the spring pan until tomorrow before we eat it? Put in the oven and bake for 1 hour. Cover the pan and place in the refrigerator for at least 6 hours, or overnight. All Rights Reserved. I was brave enough to test this new recipe for Thanksgiving, and I also made a classic apple pie as a backup plan (in case the cheesecake doesn’t turn out well), and as a result I had 2 wonderful desserts for all the guests to enjoy! This site uses cookies to help provide the best user experience. Be sure to register or log in and then click the camera icon located at the bottom of the comment form. Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs, sour cream, vanilla, sugar, spices and flour. Measuring Cups (similar) Buy Now Today’s recipe is like a Cheesecake and a Pumpkin Pie had a baby. Over medium heat, bring the mixture to a sputter, stirring constantly. With pumpkin puree {You can TOTALLY make it at home so easily!} Add melted butter and mix until combined. The Perfect Cheesecake For Fall. Honestly, this is a great trick in any recipe you’re making. Can be purchased online. Goldtouch Springform PanBuy Now Allow your puree to drain excess liquid by using a cheesecloth to squeeze out extra moisture. Goldtouch Springform Pan https://www.epicurious.com/recipes-menus/best-cheesecake-recipe-ever-article If you are making this pumpkin cheesecake for Thanksgiving, be sure to check out my best easy Thanksgiving turkey recipe that’s truly foolproof! How Long Does a Cheesecake Need To Chill? #shoppable-image-40945 .shoppable-image-pin-2{ It baked up very beautiful, no cracks on top! Thank you so much, Cyn! In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Let cheesecake cool on a wire rack, then refrigerate. However, if using homemade pumpkin puree follow these tips: I always prefer a graham cracker crust, but this recipe would be a great place to switch it up if you desire! This Pumpkin Cheesecake recipe is from The Moosewood Restaurant Table Cookbook. Graham Cracker Crumbs Required fields are marked *, I'm Melanie, and I am so glad to see you here in my happy place! So a few years ago when I posted my IN DEPTH look into cheesecake with my step-by-step Easy Cheesecake Recipe the response from you guys was overwhelming! AND you can make it ahead, which is a solid win if you’re entertaining. Preheat oven to 350°F. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the mixture into the bottom and up the sides of 9-inch springform pan. Remove the pumpkin cheesecake from the oven and let rest for 1 hour to cool down. Release the sides of the springform pan when ready to slice and serve. The answer here is yes, if you would like to go to the trouble of cleaning a pumpkin, baking it, and pureeing, you absolutely can. You will use a whole 15- ounce can of 100% Pure Pumpkin, like Libby’s and well as Pumpkin Pie Spice! Turn mixer to low and add in the pumpkin, sour cream, vanilla, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl often to make sure everything is combined. A 4-5 pound pumpkin will give you about 4 cups of puree. left:27.36%;top:69.35%; } #shoppable-image-40945 .shoppable-image-pin-3{ It was a perfect compliment to the pumpkin. Thanks for sharing your secrets. Apparently cheesecake intimidates a lot of you as well! Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment … can I use an 8″ or 10″ pan? Your email address will not be published. Can I use this recipe using sweet potato instead? Yes, just leave it in the springform pan, cover with plastic wrap and put in a refrigerator. Loved the recipe, used ginger snap crumbs instead of graham cracker crumbs for the crust, and absolutely loved it. I based this recipe around a 9-inch graham cracker crust and the cheesecake … Pumpkin Pie SpiceBuy Now The Moosewood Restaurant Table Cookbook. #shoppable-image-40945 .shoppable-image-pin-7{ Graham Cracker CrumbsBuy Now 5. The graham cracker crust is the best part of this vegan pumpkin cheesecake and just makes this recipe even faster to make! Keywords:: cookies and cups, pumpkin cheesecake, easy pumpkin cheesecake, best pumpkin cheesecake, thanksgiving desserts, thanksgiving dessert idea, Christmas desserts, easy Christmas dessert, Tag @cookiesandcups on Instagram and hashtag it #cookiesandcups. Magnetic Measuring SpoonsBuy Now Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. You don’t want any chunks in your cheesecake! Press the mixture into the bottom and up the sides of 9-inch springform pan. Ok, I’m going to show you how easy cheesecake can be. ugh. Pumpkin Cheesecake is the PERFECT Fall dessert idea! An easy, creamy Pumpkin Cheesecake that’s made completely from scratch, and there is no water bath required!Recipe includes a step-by-step video! https://www.food.com/recipe/the-best-ever-cheesecake-115634 This No-Bake Pumpkin Cheesecake is absolutely the BEST ever! Is this a strong flavor as Id like to make one thats lite in pumpkin taste.. Actually I will need to make this tomorrow for Sunday as its the easiest one Ive found~ I’ll let you know how I make out , I need the pumpkin cheesecake before I got the recipe from Libby’s on the can it is very delicious and I hope everyone that tries it loves it like I do. Bake for 60 minutes, or until the center is almost set. Beat until smooth. Bake the crust for 8-10 minutes, or until lightly golden. Baked for 50 minutes and they were perfect. I’ve tried making pumpkin pie from scratch before, and found the whole process to be…well…not worth it. Store airtight in the refrigerator for up to 5 days. Cheesecake is and will always be my favorite dessert. Made this last night. OMG! This Pumpkin Cheesecake is a festive spin on classic cheesecake that’s perfect for Thanksgiving or Christmas dessert. Hi! My pumpkin cheesecake is actually an older recipe on the blog, but it’s definitely worth a re-share. It's unofficial because I suck at planning anything other than waking up in the mornings nowadays, and because I have a ton of pie and pie-related recipes … It’s seriously the BEST Pumpkin Cheesecake recipe EVER made and ensures perfect results every time. Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. haha! Does it get baked twice – once before filled with cheesecake and again after? In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy … I’m making it today, for tomorrow. Cheesecake tips. Our recipe is easy to follow and quick to make, but it does require a long baking and cooking time. Mix together with a mixer until the mixture is evenly colored and smooth. I guess it is not tat easy as it looks, but I will definitely try it out today. I know folks who bake cheesecake in a deep dish pie plate and have success, but I prefer the easy release method that a springform pan allows. This looks delicious! Obviously before you get started I always recommend making sure you have all the ingredients so read the recipe in full before starting. Press the crust into the sprinform pan and set aside. left:72.39%;top:30.33%; } #shoppable-image-40945 .shoppable-image-pin-0{ #shoppable-image-40945 .shoppable-image-pin-4{ Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil. It feels good to know you're not alone, doesn’t it? Unlike other cheesecake recipes that require, cream, half and half, and maybe more eggs, this best ever pumpkin cheesecake is lighter. Making Best Ever Pumpkin Cheesecake. Will update you on the flavor. Can’t wait to make it! Delivered Straight to Your Inbox, For Free! https://www.onceuponachef.com/recipes/perfect-pumpkin-pie.html Pumpkin puree. #shoppable-image-40945 .shoppable-image-pin-5{ Re: canned vs. fresh pumpkin- even America’s Test Kitchen opts for canned. #shoppable-image-40945 .shoppable-image-pin-6{ Advertisements fund this website. Here are some pictures of how to make pumpkin cheesecake: The crust for the best pumpkin cheesecake, pressed into a springform pan: The filling for the best pumpkin cheesecake, mixed in a bowl: The cheesecake filling poured into a crust (yes, turned out the filling had some lumps, but it didn’t affect the taste): And here’s the best pumpkin cheesecake, right out of the oven: And here’s a slice of this yummy pumpkin cheesecake! In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. It’s creamy with the perfect amount of pumpkin on top of a homemade graham cracker crust! https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Creamy cheesecake with just the right amount of pumpkin. Get 5 Baking Secrets That Will Change Your Life! In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. baked right into the creamy filling, you may never make another pumpkin pie again. Looks perfect, sounds easy! Pumpkin Cheesecake … In a large bowl, combine cream cheese, sugar and vanilla. For so long I was a little scared to make cheesecake at home because 1) I heard they were finicky and 2) I was scared I would eat the whole thing myself. Spray the 9-inch non-stick springform pan with non-stick cooking spray. Shop Turn the oven off and prop the door open slightly. This Pumpkin Spice Cheesecake Recipe is the perfect holiday dessert. As promised, another pumpkin recipe for you. Ground Cinnamon And today’s we’re talking all about the PERFECT Fall Cheesecake!! Prepare the pan: Line the base of a 7-inch round springform pan or 7-inch by 3-inch push-pan with … Pure Pumpkin Ground CinnamonBuy Now Thank you for your generosity of sharing this with everyone…. It will still jiggle a little bit. 1. For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide. Want to share a photo of what you’ve made? left:57.14%;top:66.78%; } Measuring Cups (similar) The pumpkin cheesecake filling with the spice cake crust creates a holiday favorite, your guests and family will rave about. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and … Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Preheat the oven to 350 degrees F. 2. Remove from the oven, run a knife around the edges of the pan to loosen it from the sides and cool for at least an hour until it reaches room temperature. I’m Shelly and I’m an addict. It tastes like a cross between pumpkin pie and a creamy cheesecake. centre may be soft but it will firm up when chilled. “250 brand-new recipes from the Natural Foods … |. I’m really happy that you like the cheesecake and took the time to write a review, I really appreciate it! For instance, start the day with the pumpkin cider doughnuts and end with a slice of caramel pumpkin gingersnap cheesecake. Copyright © 2008-2020 Melanie Mendelson, Star Direct Inc., All Rights Reserved |, Easy Foolproof Make-Ahead Turkey Gravy Recipe. Bake your way through the day with these delicious recipes. Pour the cheesecake filling on top of the cooled crust. When baking cheesecake, the best option is a springform pan. left:36.08%;top:27.10%; } I totally in love with the cheesecakes! You can bake walnut crust twice or use it raw (and bake once). <3. left:38.98%;top:54.53%; } Make the filling: In a large bowl, put cream cheese, pumpkin puree, eggs, sour cream, vanilla, sugar, … Crust for Pumpkin Cheesecake … Do not overbake. Magnetic Measuring Spoons 3 packages (8 oz each) cream cheese, at room temperature. 1. I find that fresh pumpkin is more watery than canned, so you will need to remove as much liquid as possible, otherwise the texture of your cheesecake will be wet. Pumpkin Pie Spice. Pure PumpkinBuy Now Prepare the Crust: Mix together the crust ingredients and press into the bottom of the springform … Happy Unofficial Pie Week, everyone! Emeril's Pumpkin Cheesecake — For added crunch, Emeril adds crushed pecans to his traditional graham cracker crust and sprinkles sugared pumpkin seeds atop the cake before serving. Pour the filling into the crust. More about me >>, https://www.melaniecooks.com/wp-content/uploads/2011/11/pumpkin-cheesecake-plate.jpg, https://www.melaniecooks.com/wp-content/uploads/2015/11/logo-new2.png. But here are a few other fun ideas for crust options: NOTE: You will use the same recipe measurements as written if you sub out a different kind of cookie for graham crackers. Blend in eggs one at a … Like I said above, I really dive deep into all the ins and outs of making cheesecake in my Perfect Cheesecake Recipe, and think I’ve done a great job in answering any questions that you may have, like: So definitely check out that recipe first if this is your time baking a cheesecake! What To Do With Leftover Thanksgiving Turkey – Easy Recipes! Bake until golden brown, 15 to 20 minutes. left:11.86%;top:30.65%; } Pumpkin pie cheesecake is the perfect dessert for your holiday meal, but there’s really no rule that says you need a special occasion to make it! Nielsen-Massey Vanilla (Large bottle)Buy Now Never tried a pumpkin one before. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. I will always say yes to this question. Can’t wait to taste it today for daughters 23rd birthday! It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! This is the best cheesecake ever! left:43.83%;top:71.94%; } I only had to tweak my Perfect Cheesecake Recipe a little bit to make it work perfectly! I decreased the amount of cream cheese, sour cream and egg slightly to accommodate the additional moisture the canned pumpkin adds! How do I do this with the walnut crust? This is exactly what I needed. Make sure you process the pumpkin until it’s completely smooth. Preheat Oven to 350˚F. Of the buttercream sort. With mixer still on low, add the eggs, 1 at a time, mixing after each addition just until just combined. Thanx ;). Bake the crust for 8-10 minutes, or until lightly golden. i gave away my 9″ pan. Do My Ingredients Need To Be Room Temperature? I added cinnamon to my graham cracker crust in this recipe, which pairs wonderfully with the pumpkin, you could also use Cinnamon Graham Crackers! #shoppable-image-40945 .shoppable-image-pin-1{ This looks awesome! I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. Melanie, this is the ultimate so far of any cheesecake I have ever had!!!!!! Super delicious, perfectly spiced and SO easy! In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and sugar together on medium speed for 2 minutes, until smooth, scraping the sides of the bowl as necessary.