This decadent cheesecake recipe has everything you love about pumpkin pie, but with a silky smooth texture. Like butter melting in your mouth. The spices add a punchy flavor and the cream cheese provides a velvety feel.
Delicious on its own, but even better served with this warm, Pecan Caramel Topping. While it takes some advance planning (ingredients must be at room temperature, 3 hours in the oven, refrigerate overnight), the cheesecake can be kept in the refrigerator for up to 5 days.
Creamy Pumpkin Cheesecake
Servings: 12
Prep time: 50 minutes
Cooking Time: 3 hours 16 minutes
Need: 9-inch (24-cm) springform pan
*Refrigerate overnight
Crust:
10 graham crackers (or 60 g speculoos cookies), broken
¾ cup (75 g) pecans
1 tablespoon brown sugar (light or dark)
4 tablespoons (50 g) unsalted butter, melted
Filling:
1 15-ounce can pumpkin purée (1 ¾ cups if you make your own)
1 ¼ cup (270 g) sugar
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
1 ½ cups (14 ounces/400 g) cream cheese, at room temperature
4 large eggs, at room temperature
1 cup (240 ml) heavy cream, at room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
Optional for serving: whipped cream, Pecan Caramel Topping
Line a rack with two layers of paper towels (over a baking sheet or on an easy to clean
surface). Spread the pumpkin purée over the paper towels and let the juices drain for at least 1 hour.
Preheat the oven to 430° F (225° C). Grease the bottom and sides of a 9-inch (24-cm) springform pan. In a food processor, pulse the graham crackers (or speculoos cookies) with the pecans and brown sugar until finely ground. Pour in the melted butter and pulse until just incorporated. Press the mixture into the bottom of the pan. Bake for 6 minutes or until fragrant. Let cool completely.
In a small bowl, whisk together the sugar, salt, cinnamon, ground cloves and ground nutmeg.
In a large bowl, beat (stand mixer or hand mixer) the cream cheese until very smooth. Add the spiced sugar and beat until creamy. Add the pumpkin purée and beat until smooth. Add the eggs, one at a time, beating well and scraping down the sides of the bowl between each addition. Pour in the heavy cream, vanilla and lemon juice and beat until very smooth.
Pour the batter onto the cooled crust and bake (at 430° F/225° C) for 10 minutes. Lower the oven temperature to 225° F (105° C) and bake for about 3 hours. The center should be slightly jiggly, but not liquidy. Let cool completely. Cover with plastic wrap and refrigerate for at least 10 hours.
Run a knife around the edge of the cheesecake and carefully remove the springform ring. Place the cheesecake on a plate, cut in wedges and serve with this Pecan Caramel Topping and whipped cream.
And bon appétit!
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