Recipe Image
Servings:
8
Pumpkin Cheesecake
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!
Total Time
4hr 40min
4.5
2 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
8
Ingredients
Crust
•
20
Ginger Snap Cookies
•
4
Tbsp
Brown Sugar
•
1
tsp
Pumpkin Pie Spice
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Ground Nutmeg
•
1/3
cup
Butter
, melted
Pumpkin Cheesecake
•
2
cups
Cream Cheese
, room temperature
•
1
cup
Pumpkin Cream Cheese
, room temperature
•
4
Tbsp
Mascarpone Cheese
, room temperature
•
1
can
(15 oz)
(15 oz)
100% Pumpkin Purée
•
1
cup
Granulated Sugar
•
1/2
cup
Dark Brown Sugar
•
1
tsp
Pumpkin Pie Spice
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/2
tsp
Ground Nutmeg
•
1/4
tsp
Salt
•
1/2
tsp
Vanilla Extract
•
3
Eggland's Best Classic Eggs
•
1
Eggland's Best Classic Egg
, separated
•
2
Tbsp
All-Purpose Flour
•
to taste
Salted Caramel Sauce
Cooking Instructions
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.
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.
3.
Mix the cookie crumbs with the
Brown Sugar (4 Tbsp)
,
Pumpkin Pie Spice (1 tsp)
,
Simply Organic Cinnamon, Ground (1/2 tsp)
,
Ground Nutmeg (1/2 tsp)
, and
Butter (1/3 cup)
.
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.
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.
6.
In a bowl of a stand mixer, beat together the
Cream Cheese (2 cups)
,
Pumpkin Cream Cheese (1 cup)
.
Mascarpone Cheese (4 Tbsp)
, and
100% Pumpkin Purée (1 can)
until they are thoroughly combined and fluffy.
7.
Add in the
Granulated Sugar (1 cup)
,
Dark Brown Sugar (1/2 cup)
,
Pumpkin Pie Spice (1 tsp)
,
Simply Organic Cinnamon, Ground (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.
8.
Add in the
Eggland's Best Classic Eggs (3)
and the yolk of the
Eggland's Best Classic Egg (1)
. Mix, then add the
All-Purpose Flour (2 Tbsp)
and mix until it is a smooth batter.
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.
10.
Bake the cheesecake for an hour and 15 minutes, until cooked through and set.
11.
Once it's done, take it out and let the cake cool for about 10 minutes releasing it from the springform pan.
12.
Let it cool for another 5-10 minutes before covering it and putting it in the refrigerator.
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)
.
Nutrition Per Serving
CALORIES
577
FAT
37.3 g
PROTEIN
4.9 g
CARBS
58.0 g
