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Pumpkin Cheesecake

21 INGREDIENTS • 13 STEPS • 4HRS 40MINS

Pumpkin Cheesecake

Recipe

4.5

2 ratings
This pumpkin cheesecake is such as decadent and fantastic alternative to the more traditional pumpkin pie. It doesn't need any work the day of, it can be made up to three days ahead of time and left alone until it's ready to be served!
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This pumpkin cheesecake is such as decadent and fantastic alternative to the more traditional pumpkin pie. It doesn't need any work the day of, it can be made up to three days ahead of time and left alone until it's ready to be served!
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

4HRS 40MINS

Total Time

$3.27

Cost Per Serving

Ingredients

Servings
8
us / metric
Crust
Ginger Snap Cookies
20
Ginger Snap Cookies
Brown Sugar
4 Tbsp
Brown Sugar
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Butter
75 mL
Butter, melted
plus more for greasing
Pumpkin Cheesecake
Cream Cheese
455 g
Cream Cheese, room temperature
Pumpkin Cream Cheese
225 g
Pumpkin Cream Cheese, room temperature
Mascarpone Cheese
4 Tbsp
Mascarpone Cheese, room temperature
100% Pumpkin Purée
1 can
(15 oz)
100% Pumpkin Purée
Granulated Sugar
200 g
Granulated Sugar
Dark Brown Sugar
110 g
Dark Brown Sugar
Pumpkin Pie Spice
1 tsp
Pumpkin Pie Spice
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Salt
1/4 tsp
Salt
Vanilla Extract
1/2 tsp
Vanilla Extract
Egg
3
Eggs
Egg
1
Egg, separated
yolk only
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Salted Caramel Sauce
to taste
Salted Caramel Sauce
for topping

Nutrition Per Serving

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Calories
577
Fat
37.3 g
Protein
4.9 g
Carbs
58.0 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Take a 9 inch springform pan and grease the bottom of it liberally with butter or shortening.
step 2
In a food processor or by hand with a rolling pin, crush the Ginger Snap Cookies (20) into fine crumbs in a ziplock bag.
step 3
Mix the cookie crumbs with the Brown Sugar (4 Tbsp), Pumpkin Pie Spice (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), and Butter (75 mL).
step 3 Mix the cookie crumbs with the Brown Sugar (4 Tbsp), Pumpkin Pie Spice (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), and Butter (75 mL).
step 4
Transfer the mixture to the prepared springform pan and press it very firmly into an even layer to form the crust. Bake the crust for 10 minutes to let it set.
step 4 Transfer the mixture to the prepared springform pan and press it very firmly into an even layer to form the crust. Bake the crust for 10 minutes to let it set.
step 5
When it's done, take it out and set it aside, Reduce the oven heat to 325 degrees F (160 degrees C). Then, prepare the filling.
step 6
In a bowl of a stand mixer, beat together the Cream Cheese (455 g), Pumpkin Cream Cheese (225 g). Mascarpone Cheese (4 Tbsp), and 100% Pumpkin Purée (1 can) until they are thoroughly combined and fluffy.
step 7
Add in the Granulated Sugar (200 g), Dark Brown Sugar (110 g), Pumpkin Pie Spice (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), Salt (1/4 tsp), and Vanilla Extract (1/2 tsp) and let them get completely stirred in.
step 8
Add in the Eggs (3) and the yolk of the Egg (1). Mix, then add the All-Purpose Flour (2 Tbsp) and mix until it is a smooth batter.
step 8 Add in the Eggs (3) and the yolk of the Egg (1). Mix, then add the All-Purpose Flour (2 Tbsp) and mix until it is a smooth batter.
step 9
Liberally grease the sides of the springform pan now with more butter so that the cheesecake doesn't stick to the sides. Transfer the batter into the prepared pan and put the pan on a sheet tray with a big lip. Put the tray in the oven and pour water into the tray around the pan.
step 10
Bake the cheesecake for an hour and 15 minutes, until cooked through and set.
step 11
Once it's done, take it out and let the cake cool for about 10 minutes releasing it from the springform pan.
step 11 Once it's done, take it out and let the cake cool for about 10 minutes releasing it from the springform pan.
step 12
Let it cool for another 5-10 minutes before covering it and putting it in the refrigerator.
step 13
Let the cheesecake chill for at least 3-4 hours before serving. When you're ready to serve, cut the cheesecake into desired pieces and drizzle each piece with Salted Caramel Sauce (to taste).
step 13 Let the cheesecake chill for at least 3-4 hours before serving. When you're ready to serve, cut the cheesecake into desired pieces and drizzle each piece with Salted Caramel Sauce (to taste).
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