Pixicook
LoginGet Started
    HomeRecipesCheesecakeSpiced Pumpkin Cheesecake
    recipe image

    Spiced Pumpkin Cheesecake

    clock-icon390 minutes
    author-image
    Author
    Pixicook editorial team

    A rich and creamy cheesecake with a spiced pumpkin flavor, perfect for fall gatherings.

    Ingredients for Spiced Pumpkin Cheesecake

    units in
    USchevron
    units in
    USchevron
    serves
    16 peoplechevron
    serves
    16 peoplechevron

    Graham Crackers, broken into large pieces

    0 oz

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Substitute chevron-down

    Ginger Powder

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Ground Cloves

    teaspoons

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Ginger Powder

    teaspoons

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    Ground Cloves

    teaspoons

    Substitute chevron-down

    Allspice

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Pumpkin

    0 oz

    Substitute chevron-down

    Cream Cheese, cut into 1-inch chunks and softened

    0 lb

    Substitute chevron-down

    Vanilla Extract

    tablespoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Large Eggs, at room temperature

    each

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    How to Make Spiced Pumpkin Cheesecake

    1. Prepare the Crust

    Preheat your oven to 325 degrees and adjust the oven rack to the lower-middle position. In a food processor, pulse the graham crackers, 3 tablespoons of granulated sugar, 0.5 teaspoon of ground ginger, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of ground cloves until you have fine crumbs. Transfer the crumbs to a medium bowl and mix them with the melted unsalted butter until evenly combined. Press the crumb mixture into the bottom of a 9-inch springform pan that has been sprayed with nonstick cooking spray. Use the bottom of a flat-bottomed ramekin or drinking glass to press the crumbs firmly and evenly. Bake the crust for about 15 minutes, or until the edges are browned and it is fragrant.

    2. Prepare the Filling

    While the crust is baking, bring about 4 quarts of water to a simmer in a stockpot. In a small bowl, mix together 1 1/3 cups of granulated sugar, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground ginger, 0.25 teaspoon of ground nutmeg, 0.25 teaspoon of ground cloves, 0.25 teaspoon of allspice, and 0.5 teaspoon of salt. To dry the pumpkin, spread it onto a triple layer of paper towels on a baking sheet, then cover with another triple layer of paper towels and gently press to remove excess moisture.

    3. Mix the Filling

    In a standing mixer fitted with a flat beater, beat the softened cream cheese on medium speed for about 1 minute, just to break it up and soften slightly. Add the sugar-spice mixture in three additions, beating on medium speed for about 1 minute after each addition, until combined. Add the pumpkin, 1 tablespoon of vanilla extract, and 1 tablespoon of lemon juice, and beat for about 45 seconds. Add the eggs three at a time, beating until incorporated each time, and then add the remaining two eggs, beating until incorporated. Finally, add the heavy cream and beat until the mixture is fully combined, about 45 seconds.

    4. Assemble and Bake

    Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water from seeping in. Pour the filling into the prepared crust, then place the springform pan into a large roasting pan. Carefully pour the simmering water into the roasting pan until it reaches halfway up the side of the springform pan. Bake the cheesecake for about 1.5 hours, until the center is slightly wobbly and an instant-read thermometer inserted into the center registers 145-150 degrees.

    5. Cool and Serve

    Allow the cheesecake to cool in the water bath for about 45 minutes, then remove the pan from the water bath and cool completely on a wire rack, about 3 hours. Once cooled, wrap the cheesecake in plastic wrap and refrigerate for at least 4 hours, or up to 3 days. When ready to serve, run a thin metal spatula around the edge of the cheesecake to loosen it from the pan, then slide it onto a serving platter. Let the cheesecake stand at room temperature for about 30 minutes before cutting into wedges and serving.

    Variations

    Salted Caramel Cheesecake

    Swirl caramel sauce into the batter, add sea salt before baking, and top with extra caramel and sea salt post-baking.

    Salted Caramel Drizzle

    A drizzle of salted caramel on top can create a perfect balance of sweet and salty.

    Classic New York Cheesecake

    Enhance the base recipe with extra cream cheese, sour cream, and vanilla extract. Serve with fruit compote.

    Candied Pecans

    Top your cheesecake with candied pecans for a delightful crunch and nutty finish.

    Lemon Blueberry Cheesecake

    Add lemon zest and juice to the batter with blueberries or blueberry sauce and a zesty lemon-flavored cookie crust.


    Comments (0)

    Add your comment...

    Explore More Cheesecake recipes

    Explore More Collections

    Dashi with Cod and Clams

    Mushroom Soup

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Hearty Red Lentil Soup

    Easy Winter

    Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

    Quick Easy Shrimp Saute