Adapted from
Susan Reid This pie satisfies both cheesecake and pumpkin pie lovers with two favorite desserts in one. Warm pumpkin spices and creamy cheesecake complement each other beautifully. This crowd-pleasing pie now comes complete with a gingersnap crust to add even more warmth, color, and spice to this centerpiece-worthy dessert. Bake 1 hr 5 mins to 1 hr 15 mins Instructions
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For more recipes like this subscribe to our newsletterView our privacy policy Recipes Recommended RecipesThis post may contain affiliate links. Read my full disclosure policy. This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie. Pumpkin pie is always expected at Thanksgiving, but pumpkin cheesecake is just as festive and, honestly, so much more delicious. In coming up with this version, I scoured the internet for the best recipes and tested six different versions. I took what I liked from each one and created this pumpkin cheesecake recipe. I promise you: it’s the ultimate sweet ending to your Thanksgiving feast, and no one will miss that tired ol’ pumpkin pie. The recipe is not at all hard – as you can see below, there are very few ingredients – but it’s a bit of a project. I hope that won’t deter you because it’s totally worth it, especially once a year! Many cooks avoid baking cheesecakes because they need to be baked in a water bath so they cook evenly and don’t crack. It seems fussy but it’s really not a big deal – all you do is set the cake pan in another larger pan and fill the larger pan with water. I walk you through the whole process below. Let’s get started! What you’ll need to make pumpkin cheesecakeStep-by-Step InstructionsBegin by wrapping a 9- or 10-inch springform pan with a double layer of aluminum foil. It’s important to use heavy-duty foil because it comes in wider sheets and does a better job of preventing water from seeping into the pan. (If you’d like to try another technique that doesn’t require wrapping the pan in foil, get more guidance here.) Spray the pan with nonstick cooking spray. Next, make the crust: combine the gingersnaps, sugar, and melted butter in a food processor. Transfer the crumbs to the prepared pan. Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan. Next, transfer the pumpkin mixture to a food processor and run for one minute to smooth and cool the mixture. With the motor running, add the cold heavy cream. The mixture will look like this. Add the cream cheese in large chunks. Process until smooth. Finally, add the eggs. Set the cake pan in a large roasting pan, then pour the filling into the cooled crust. Next, pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan. Bake in a 325°F-oven until just set, about 1-1/2 to 1-3/4 hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center still seems liquidy, it’s not done. Let the cheesecake cool in the water bath, then leave it out on a rack to cool completely. Finally, cover and refrigerate until chilled — at least four hours or overnight. On that note, it’s a good idea to bake this cake a day ahead of time or early in the morning on the day you plan to serve it. For the homemade caramel sauce — which is optional yet oh so good — I recommend a very simple recipe from Cooks Illustrated, which takes less than 10 minutes to make in the microwave and requires no fancy equipment or candy thermometers. Begin by combining the sugar with the corn syrup, water and lemon juice in a microwave safe bowl or measuring cup. Be sure it holds at least 2 cups of liquid so the mixture doesn’t boil over. Microwave the mixture for 4-8 minutes, until the mixture is pale yellow in color. Check it frequently after four minutes; if it gets too dark, the caramel sauce will burn. It should look like this. Let the caramel sit undisturbed for about five minutes and it will gradually darken to a rich amber color. At this point, stir in the hot heavy cream little by little. It will bubble up vigorously but shouldn’t overflow. Finally, stir in the butter. When you’re ready to serve the cheesecake, warm up the caramel sauce (it stiffens as it sits) and thin it with more heavy cream if necessary. You may also like
By Jennifer Segal, inspired by many sources, including Ruth Levy Beranbaum (in Fine Cooking) and Cooks Illustrated This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie. IngredientsFor the Crust
For the Filling
For the Caramel Sauce
InstructionsFor the Crust
For the Filling
For the Caramel Sauce
For Serving
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes:
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