There’s something special about the comforting aroma of pumpkin cheesecake wafting through the house, isn’t there? Every fall, as the leaves begin to turn, I find myself reaching for my favorite recipes, and this one is always at the top of the list. It’s like a warm hug on a chilly day, reminding me of family gatherings and cozy evenings spent at the dining table, sharing laughter and stories.
This recipe for pumpkin cheesecake has become a cherished tradition in our home. I remember the first time I made it for a Thanksgiving dinner; my husband’s eyes lit up when he took the first bite. It was a proud moment for me, knowing I’d created something that brought everyone together. Now, it’s a must-have at our holiday celebrations, and I can’t help but smile when I see the smiles on my loved ones’ faces as they dig in.
Whether you’re celebrating a special occasion or simply craving something sweet, this cheesecake is perfect. The combination of creamy pumpkin and warm spices creates a delightful flavor that is hard to resist. Plus, it’s not just for the holidays; I often whip it up for family get-togethers or a casual weekend dessert. And let’s be honest, it’s a real showstopper!
So, gather your loved ones and give this recipe a try. I promise, it’s easier than it looks, and the joy it brings will make it worth every moment spent in the kitchen. Plus, the leftovers (if there are any!) are just as delicious!
Making Pumpkin Cheesecake
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Ingredients
- 1 3/4 cups finely crushed Biscoff cookie crumbs (or substitute with gingersnaps, graham crackers, or Oreos)
- 1/2 cup melted salted butter
- 3 tablespoons packed light brown sugar
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups packed light brown sugar
- 1 can (15 ounces) pumpkin puree
- 1/3 cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 large eggs, at room temperature
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
Start by preheating your oven to 350°F. In a medium bowl, mix the Biscoff crumbs, melted butter, and brown sugar until all the crumbs are coated. Press this mixture into the bottom and sides of a 9- or 10-inch springform pan.
Pop the crust in the oven for about 10 minutes to set it, then let it cool while you prepare the filling. Lower the oven temperature to 325°F.
In a large bowl, beat the softened cream cheese and light brown sugar together until smooth and creamy, about 3-4 minutes at medium speed. Mix in the pumpkin puree, sour cream, flour, vanilla, and spices, blending until everything is well combined, scraping the bowl’s sides to ensure even mixing.
Add the eggs one at a time, mixing on low speed just until each is incorporated. Pour this luscious filling into your cooled crust. If you’re using a water bath, wrap the bottom of your springform pan in aluminum foil, then place it in a larger roasting pan filled with hot water that reaches at least an inch up the sides of the springform pan.
Bake for about 60 minutes, keeping an eye on it until the edges look set, but the center should still have a slight jiggle. Turn off the oven, leaving the cheesecake inside with the door closed for 45 minutes to let it cool gradually.
Once cooled, remove it from the oven (and the water bath if you used one) and let it sit on the counter until it reaches room temperature. Cover it and refrigerate for at least 4 hours or overnight. Just before serving, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form, then pipe some decorative swirls on top.
Storing Suggestion
This pumpkin cheesecake can be stored in the refrigerator for up to a week. Make sure to cover it tightly with plastic wrap or keep it in an airtight container to maintain its creamy texture and flavor. It also freezes well for up to three months if you want to save some for later.
Cooking Tips
If you’re looking for a lighter version, you can swap out regular cream cheese for low-fat cream cheese. You can also substitute Greek yogurt for sour cream for a tangier taste. Experimenting with different spices can add a unique twist to this classic cheesecake!
Serving Suggestions
Serve your pumpkin cheesecake with a dollop of whipped cream on top and perhaps a sprinkle of cinnamon for extra flair. It pairs beautifully with a cup of spiced chai tea or a rich coffee, making it a delightful end to any meal.
Ingredient Substitutions
If you don’t have Biscoff cookies on hand, feel free to use any cookie crumbs you enjoy. For a gluten-free version, look for gluten-free cookie options or make a crust using almond flour and coconut oil. Cream cheese can be replaced with mascarpone for a creamier texture.
Seasonal Variations
As the seasons change, you can adapt this recipe by incorporating different flavors. In the winter, add a touch of peppermint extract for a festive twist, or during the summer, try adding fresh berries on top for a refreshing contrast to the rich cheesecake.
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it gluten-free, ensure all your ingredients are certified gluten-free, and substitute the crust accordingly. For a dairy-free option, consider using plant-based cream cheese and coconut whipped cream.
FAQ
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance, just be sure to store it in the refrigerator until you’re ready to serve. This allows the flavors to meld beautifully.
How long does this cheesecake last?
This pumpkin cheesecake can last in the fridge for about a week. Make sure it’s covered properly to prevent it from absorbing any odors from other foods.
Can I freeze pumpkin cheesecake?
Absolutely! You can freeze it for up to three months. Just wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight.
What can I use instead of eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mixture of ground flaxseed and water (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) to achieve similar binding effects in this recipe.
Can I use homemade pumpkin puree?
Yes! Homemade pumpkin puree works wonderfully in this recipe. Just ensure it is well-drained to avoid excess moisture, which could alter the texture of your cheesecake.
How can I enhance the flavor of the cheesecake?
You can enhance the flavor by adding a splash of bourbon or rum to the filling, or by increasing the amount of spices according to your taste. Additionally, serving it with a spiced whipped cream can elevate the dish even more.
Pumpkin Cheesecake
Ingredients
- 1 3/4 cups Biscoff cookie crumbs or use gingersnaps, graham crackers, or Oreos
- 1/2 cup melted salted butter
- 3 tablespoons light brown sugar packed
- 3 packages cream cheese 8 ounces each, softened
- 1 1/2 cups light brown sugar packed
- 1 can pumpkin puree 15 ounces
- 1/3 cup sour cream at room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 large eggs at room temperature
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Mix the Biscoff crumbs with melted butter and brown sugar until the crumbs are evenly coated. Press this mixture into the bottom and sides of a 9- or 10-inch springform pan.
- Bake for 10 minutes to set the crust. Allow it to cool while you prepare the filling. Reduce the oven temperature to 325°F.
- Beat the cream cheese and sugar in a large bowl until smooth, about 3-4 minutes on medium speed.
- Incorporate pumpkin puree, sour cream, flour, vanilla extract, cinnamon, ginger, nutmeg, and cloves into the mixture. Blend thoroughly, making sure to scrape the bowl’s bottom and sides.
- Add eggs, mixing on low speed just until combined. Pour the filling into the prepared crust.
- If using a water bath, wrap the bottom of the springform pan in a slow cooker liner or heavy-duty aluminum foil. Place the pan in a larger roasting pan and fill it with hot water to at least an inch high.
- Bake for 60 minutes, until the edges are set but the center remains slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes to cool gradually.
- Remove the cheesecake from the oven (and the water bath, if used) and cool on the counter until it reaches room temperature. Refrigerate for at least 4 hours or overnight before serving with whipped cream swirls.
- Beat heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Pipe decorative swirls on top of the chilled cheesecake before serving.
