Wednesday, October 5, 2011

Pumpkin Cheesecake

Okay, I think it’s safe to say that I am officially on a pumpkin kick ;) Truth be told, while most states have cold weather to kick off the fall season… us Floridians have… well, heat. It’s flipping hot down here.

SO, to get in the spirit of fall, I plug in my Creamy Pumpkin wallflowers, grab a pumpkin spiced latte from S-bucks, crank down the A/C and get to baking with…

Yes, you guessed it – PUMPKIN.  

Funny thing is, if you know me well, you know I’m not a big fan of baking. Baking is just so daggum precise that I always feel like I’m going to mess it up. It’s just too scientific. One wrong move and poof you have a flat cake. 

It’s interesting because most people either prefer baking or prefer cooking – one or the other. I happen to LOVE cooking. You can wing it and throw a dash of this… a splash of that… my creativity doesn’t have to be reined in. ;)

Anyhow, this time of the year, I get in the baking mood. I don’t know what comes over me, but I just have. to. bake.

Pumpkin Cheesecake has been on my list for quite some time, and it was finally time to get down to business. This was delicious. It was creamy, dreamy, and light at the same time; not, your typical dense cheesecake. It was more of a cheesecake meets creamy pie – a “cheese pie”, if you will!  Err… Scratch that – that doesn’t exactly make it sound appetizing… I promise – it’s DELISH! Make this the night before so it has a good amount of time to set up and let the spices work their magic!

What should I conquer next using my canned pumpkin stash?!

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Pumpkin Cheesecake

Yield: 8 inch cheescake

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes plus cooling & overnight refrigeration

Ingredients:

For the Crust:
1 1/2 cups graham cracker crumbs
4 tablespoons white sugar
5 tablespoons salted butter, melted

For the Cheesecake:
2/3 cup + 2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 - 8 ounce packages cream cheese, room temperature
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup canned pumpkin puree

For the Sour Cream Topping:
1 cup sour cream, room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract

Directions:

For the Crust:
Move rack to center position and preheat oven to 350° F. Spray an 8 inch spring form pan with non-stick cooking spray. Combine all ingredients and press firmly into the the bottom (and partially up the sides) of the spring form pan. Bake for 8-10 minutes or until set and beginning to golden. Remove from oven and allow to cool.

For the Cheesecake:
Fill a cake pan half way with water and place in bottom rack of oven (this will create some humidity). In a small bowl, combine brown sugar with cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your stand mixer (or using a large bowl and hand beaters), beat the cream cheese until smooth (1-2 minutes). Add the sugar mixture little by little and beat until creamy (another 1-2 minutes). Add the eggs one at a time, mixing well before adding the next one. Using a spatula, scrape down the sides of the bowl then add the vanilla and pumpkin puree. Mix until combined. Pour into cooled crust. Place spring form pan on a baking sheet (to catch any drippings) and place on the center rack in the oven. Bake at 350° for 30 minutes and then reduce temperature to 325°. Bake for an additional 10-20 minutes until edges are puffed and set, but the center is till soft and jiggles slightly when moved. Remove from oven.

For the Sour Cream Topping:
Whisk together ingredients and spread evenly over cheesecake. Bake for an additional 8 minutes until topping is set. Remove from oven and run a sharp knife around the edge of the pan to release the cheesecake from the sides (this should help prevent cracking).Cover with foil and allow to cool completely before refrigerating. Refrigerate overnight (or at LEAST 8 hours).

Serve with whipped cream for garnish.

Slightly adapted from: Joy of Baking

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30 Responses to “Pumpkin Cheesecake”

  1. 1

    Jessica — October 5, 2011 @ 11:12 am

    I love the Pumpkin Wallflowers too! And Holy Yum! This cheesecake looks absolutely amazing!

  2. 2

    Chris @ TheKeenanCookBook — October 5, 2011 @ 11:49 am

    I agree with Jessica, this cheesecake looks fantastic. And I hear you about preferring to cook vs bake. I’m more into cooking, but there is something exquisite about baking a cake like this.

    • Kristina replied: — October 6th, 2011 @ 10:39 am

      There’s a time and a place for everything… even baking :)

  3. 3

    Nancy — October 5, 2011 @ 12:45 pm

    AWWW Tina, you are killing me!!! That looks divine!!!!!!!!!!!!!!

  4. 4

    Mom — October 5, 2011 @ 1:20 pm

    This looks incredible! I love the pumpkin flair this month! Now we just need the cooler weather….you can feel it a little bit in the air today :)

    • Kristina replied: — October 6th, 2011 @ 10:39 am

      Cool weather needs to get here asap… i have boots that I’m dying to wear!

  5. 5

    brandi — October 5, 2011 @ 1:26 pm

    I think I’m going to have to get some of those wallflowers. How did I not know about these?

    And the cheesecake looks perfect – this is one dessert I love with pumpkin.

    • Kristina replied: — October 6th, 2011 @ 10:38 am

      Creamy Pumpkin wallflowers are the BEST kept fall secret ;)

  6. 6

    Susie — October 5, 2011 @ 2:08 pm

    Pumpkin cheesecake has been on my list forever!! I am so jealous you finally got around to making it – you’ve officially motivated me. I swear I will make it before fall is over!! Looks fantastic!!

  7. 7

    Jessica @ How Sweet — October 5, 2011 @ 2:16 pm

    this needs to be in my kitchen. like 5 minutes ago.

    • Kristina replied: — October 6th, 2011 @ 10:39 am

      again… we should be neighbors ;)

  8. 8

    Kelly — October 5, 2011 @ 2:38 pm

    Ok umm this looks SO amazing!! Gorgeous pictures as well!! :)

    • Kristina replied: — October 6th, 2011 @ 10:41 am

      thanks girl!

  9. 9

    Erin — October 5, 2011 @ 4:06 pm

    I’m on a pumpkin kick too, so much that I forgot about all the other fun fall flavors, like apple! And caramel!

    • Kristina replied: — October 6th, 2011 @ 10:41 am

      true… but pumpkin holds the #1 spot for me :)

  10. 10

    LizAnderson — October 5, 2011 @ 7:07 pm

    OK, ready for this? Here’s the world’s easiest muffin recipe~

    1 box cake mix (chocolate or spice are great)
    1 can Pureed Pumpkin (NOT the gigantic can)
    1/4 c water

    Mix these. Think about adding walnuts, choco chips, Vanilla extract or Pumpkin Pie Spice mix; whatever you do, just mix it well. Bake at 350 degrees in either cup cake liners or a well greased muffin tin until done. Makes 12 dense, incredibly moist muffins.
    Rumor on the Net is that without the extra cal add-ins this is a Weight Watchers 1 Point Recipe.

    Enjoy — even if it is from a cake mix! You can’t botch these. Really.

    • Kristina replied: — October 6th, 2011 @ 10:40 am

      I’m intrigued… :)

  11. 11

    The Redneck Princess — October 6, 2011 @ 12:26 am

    OH MY…my tummy is growling now :)

  12. 12

    Sandra — October 6, 2011 @ 7:45 am

    Please believe me when I say I dreamed of making a pumpkin cheesecake last night. Then your’s was the first email I opened. A sign from the universe? Your recipe is being bookmarked. Hopefully our store still has pumpkin.

    • Kristina replied: — October 6th, 2011 @ 10:40 am

      time to make it! good luck with finding pumpkin – i haven’t had any trouble at all finding it in our store… hopefully it’ll be the same for you!

  13. 13

    Julia — October 6, 2011 @ 11:32 am

    I have the same cake pedestal. Love it! Glad you finally made the pumpkin cheesecake, it looks incredible!

  14. 14

    Russell at Chasing Delicious — October 6, 2011 @ 3:10 pm

    This recipe sounds killer! And the cake looks adorable. I am loving your blog. So many delicious looking recipes. I am so happy it is pumpkin season. I am definitely trying this.

  15. 15

    RavieNomNoms — October 7, 2011 @ 11:18 am

    Pumpkin cheesecake is seriously amazing! I love the texture that the pumpkin brings to the cheesecake. Yours looks fantastic!

  16. 16

    Fran {The Flavorful Fork} — October 7, 2011 @ 2:29 pm

    This cheesecake looks wonderful! Pumpkin cheesecake is one of my favorites. Thanks for sharing.

  17. 17

    Beth Anne — October 22, 2011 @ 7:37 pm

    Add cinnamon chips with one box of yellow cake mix and one can of pumpkin =) Another recipe I have made my class LOVEDDDDD!!!!

  18. 18

    Judy — October 29, 2011 @ 11:41 pm

    WOW this looks to die for!!!! I can hardly wait to try it. Just a couple of questions… What is sprinkled on tope of
    your garnish (flower)??? Also, if using whipped cream, do you make the whipped cream or do you use the can???? I do know that if you use the can and it sits for any length of time, the whipped cream garnish “melts” So again, what do u use? Thanks,
    Judy

    • Kristina replied: — October 30th, 2011 @ 12:06 pm

      I used homemade whipped cream… I just beat heavy whipping cream until stiff peaks form then add a little powdered sugar to our preferred sweetness! The garnish is a handful of pecans and a couple of dashes of pumpkin pie spice. Enjoy! :)

  19. 19

    Janelle — November 22, 2011 @ 10:13 am

    I can’t wait to try this!! I may be calling you :) My family has high expectations for this gem!

    • Kristina replied: — November 22nd, 2011 @ 1:16 pm

      you have my digits… i’ll be around ;)

  20. 20

    Happy Thanksgiving! | mommysmenu — February 2, 2012 @ 10:41 pm

    [...] Pumpkin Cheesecake [...]

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