This cheesecake is my annual contribution to the Thanksgiving table.
When my family and I used to go to my grandmother's for Thanksgiving she would always have her classic and delicious cheesecake and pumpkin pie out on the table. Nowadays, with our much smaller Thanksgiving gathering, it just didn't make sense to have two desserts. Combining these two classics into one has become a new Thanksgiving tradition for me!
Pumpkin Cheesecake
Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 10 hours (including overnight refrigeration)
Yield: 12" cheesecake
Ingredients
12 Tbs unsalted butter, melted
2 1/2 cups graham cracker crumbs (about 2 sleeves of crackers)
2 3/4 cups sugar
1 tsp salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 Tbs vanilla extract
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1sp/4 t ground cloves
2 cups sweetened whipped cream, optional for topping
Toasted pecans, optional for topping
Directions
Position a rack in the center of the oven and preheat to 325°F.
Crust Prep
Spray a 12" springform pan with cooking spray and set aside.
Mix melted butter, graham cracker crumbs, 1/4 cup of the sugar, and a pinch of salt in a bowl until a loose crumble forms. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15-20 minutes.
Cool finished crust on a rack, then wrap the outside of the springform pan with foil. Then place the pan into a large roasting pan.
Filling Prep
Beat cream cheese in a stand mixer with a paddle attachment until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and paddle as needed.
Add in the sour cream, then the pumpkin, eggs, vanilla, salt, and all spices and beat until just combined.
Pour the entirety of the mixture into the cooled crust.
While prepping the filling, bring a medium pot of water to a boil.
Gently place the roasting pan with the cheesecake in the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.
Turn off the oven and crack open the door to let out some heat (this is easily done by propping it open with a wooden spoon). Leave the cheesecake in the oven for 1 more hour, then carefully remove it from the oven and roasting pan to cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with nutmeg or cinnamon and pecans.
Comments