Spiced Pumpkin Cheesecake

Experience the rich, creamy texture of Spiced Pumpkin Cheesecake, a perfect blend of velvety cheesecake and warm pumpkin spices. This vegetarian American dessert is ideal for fall gatherings and holiday celebrations. With potential allergens including dairy, eggs, and gluten, it’s a treat that brings comfort and warmth to any table.

The flavor profile features sweet pumpkin, aromatic cinnamon, and a hint of bourbon, making it versatile for festive occasions or cozy family dinners. Packed with nutrients, this cheesecake is a satisfying dessert option.

Find this recipe and more in your EasyChef Pro cookbook, complete with a convenient shopping list for the best cost per serving. Get ready to impress your guests with this seasonal favorite!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 495 minutes

Overview

This Pumpkin Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin. It's a delightful dessert perfect for fall gatherings or holiday celebrations. Serve with whipped cream and toasted pumpkin seeds for an extra touch.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• Crust:
• 2 Cups gingersnap cookie crumbs
• 0.5 Cups brown sugar
• 3 Tablespoons (tbsp) all-purpose flour
• 0.25 Cups butter, melted
• 1 Large egg yolk
• Filling:
• Canola oil cooking spray
• 4 8 Ounces (oz) packages cream cheese
• 1 Cup packed brown sugar
• 0.5 Cups white sugar
• 2 15 Ounces (oz) cans pure pumpkin puree, pureed
• 1 Teaspoon (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) ginger, ground
• 0.25 Teaspoon (tsp) nutmeg, grated
• 0.25 Teaspoon (tsp) allspice, ground
• 0.25 Teaspoon (tsp) salt
• 1 Tablespoon (tbsp) vanilla extract
• 1 Tablespoon (tbsp) bourbon whiskey
• 0.25 Cups all-purpose flour
• 4 Large eggs
• 2 Large egg yolks

Steps

1. In a bowl, mix gingersnap crumbs, 0.5 cup brown sugar, 3 tbsp flour, and melted butter until the mixture resembles sand. Stir in 1 egg yolk until combined and the crust holds its shape when pressed.
2. Preheat the oven to 325°F (165°C) and position a rack in the center.
3. Spray a 10-inch springform pan with cooking spray. Press the crumb mixture into the pan, extending about 1 inch up the sides. Wrap the pan with heavy aluminum foil to prevent water from leaking in. Place the pan in a large roasting pan.
4. In a stand mixer, combine cream cheese, 1 cup brown sugar, and white sugar. Mix on low speed until smooth, then increase to high speed until light and fluffy, about 3 minutes.
5. In a separate bowl, mix pumpkin puree with cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon. Whisk in 0.25 cup flour, followed by eggs and yolks. Combine with the cream cheese mixture until smooth. Pour into the crust and jiggle to remove bubbles.
6. Place the cheesecake in the roasting pan and fill with hot water halfway up the sides of the springform pan.
7. Bake until the center reaches 155-160°F (70°C), about 1 hour and 45 minutes. Check after 1.5 hours. The center should be slightly jiggly.
8. Turn off the oven and crack the door open briefly. Run a thin knife around the edge to prevent cracking. Leave the door slightly open and let the cheesecake cool in the oven for 1 hour.
9. Remove from the water bath and cool to room temperature for 2-3 hours. Cover with foil and refrigerate for at least 3 hours, preferably overnight.
10. Before serving, use a paper towel to remove any moisture on top. Release and lift the pan carefully. Enjoy your pumpkin cheesecake!