Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe
Pumpkin Cheesecake

Pumpkin Cheesecake

While you can eat this cheesecake anytime, it is most like to appear during the fall and holiday season.  A pumpkin cheesecake eats well ‘Naked’ (without toppings), which is my favorite way to enjoy it with a side of coffee. however, many folks like it with a topping.

Recipe Ingredients

Ingredient

US measure

Metric measure

Crust Ingredients

Vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor7 oz200 grams
Sugar1 tablespoon15 ml
Butter, unsalted6 tablespoons90 ml

Cheesecake Ingredients

Cream cheese – room temperature16 oz450 grams
Sugar1 ½ cup343 ml
Pumpkin or winter squash puree15 oz425 grams
Egg3
Greek yogurt, plain3/4 cup177 ml
Vanilla extract1 tablespoon1 tablespoon
Pumpkin pie spice1 ½ teaspoon7 ml
Salt½ teaspoon2 ml

Pan Size

Dish/Pan
US measure
Metric measure
9 x 3 inches12 cups23 x 8 cm2.8 liters

Recipe Directions

The Crust

  • Preheat the oven to 325 F(163 C)
  • Prepare a greased springform pan. Use baking paper for the base and sides of the pan. Then, lightly butter the inside of the baking paper.
  • Using a food processor, pulse crush wafers. Add butter and process.
  • Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
  • Place the crust in a fridge for 20 minutes to chill while you make the filling.

The Filling

  • Combine cheese, yogurt, and sugar in food processor until smooth. Then add pumpkin, eggs, vanilla, pie spice and salt.  Continue mixing until combined – do not overwork it.
  • Pour cheesecake filling into prepared springform pan and bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour 30 minutes to 1 hour and 45 minutes.
  • Remove from oven and cool on a rack to room temperature.
  • Then thin bladed knife (plastic recommend to protect your pan)around the edge to free the cheesecake. Remove springform ring.
  • Refrigerate until cool and set; about 8 hours.

Servings

Use a chef’s knife to slice into 12 servings.

How best to serve the dish?

Serve cool or at room temperature.

Topping Recommendations

Many folks like cheesecake with a topping and there are numerous ways to dress up your pumpkin cheesecake.  Perhaps, the easiest way, if you’re pressed for time, would be to use some pie filling as a topper.  Something seasonally appropriate, like apple pie filling or something more daring like peach, cherry, or mixed berry.

How to store

Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.

How long can it be stored?

It can be last for three days in the refrigerator.

Related References

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