Autumn is upon us and pumpkins are popping up every.  This week it’s Pumpkin Cheesecake!  I don’t like to skimp and have pumpkin “flavored” cheesecake, so the ratio of pumpkin to cream cheese leans more towards the pumpkin.  You will be oh so happy once you do the taste test with your first slice (and since it was a “test” you can have another full slice, right?).

The texture is creamy smooth with the perfect amount of spice to liven up and bring out that pumpkin pie-type-taste combined with decadent cheesecake we all love.

The crust that is holding together this gorgeous cheesecake is made with gingersnap cookies.  If that’s too strong of a flavor, try combining equal amounts of gingersnaps and graham cracker crumbs (which I have done many times in pinch).

Your biggest decision will be to have it with or without caramel.  Have a slice each way, I did and I loved both. I cheated and used a store-bought caramel sauce (oh the shame, ha, ha, ha), but I also tried it with my own salted caramel sauce; this too was heavenly.  I do think the whipped cream is a must along with a dusting of nutmeg.

Either way, good luck saving the last slice for yourself…we nearly had a mutiny here with the accounting of the slices.

Helpful Product(s) for Pumpkin Cheesecake:

Wilton 9-inch Springform Pan. My springform pan is still going strong, but I own a couple now. It’s a one-time purchase, great for savory tall pies too, like Veggie Pie with Spinach Pastry Crust.

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Pumpkin Cheesecake

Recipe by Portlandia Pie Lady

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Creamy smooth with the perfect amount of spice that livens up and brings out that pumpkin pie-type-taste combined with decadent cheesecake we all love!

Servings

0

Prep time

0

minutes

Cooking time

0

minutes

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Ingredients

US Metric

• 2 packages 2 (8 oz. each) cream cheese, room temperature

• 1-1/4 cups 1-1/4 pure cane sugar

• 1 teaspoon 1 cinnamon

• 1/2 teaspoon 1/2 ginger

• 1/4 teaspoon 1/4 nutmeg

• 2 teaspoons 2 lemon juice

• 1 teaspoon 1 vanilla

• 4 large 4 eggs

• 1 can 1 (15 ounce ) pumpkin

• Gingersnap Cookie Crust

• 1-1/2 cups 1-1/2 gingersnaps cookies, crushed fine, about 30 to 32 cookies (you may also substitute half graham cracker crumbs and half gingersnaps)

• 1/4 cup 1/4 sugar

• 6 tablespoons 6 butter, melted

Directions

• Gingersnap Cookie Crust
• Heat oven 350 F.
• In a large bowl stir the gingersnap crumbs and sugar together.
• Add the melted butter and mix well.
• Press the crumbs into the bottom and slightly up the side of the springform pan.
• Bake for 5 minutes. Remove and let cool on counter top.
• Pumpkin Cheesecake Filling
• In a large bowl, with an electric mixer (I like KitchenAid) beat the cream cheese, sugar and spices until creamy and smooth (about 3 to 4 minutes).
• Add lemon juice, vanilla, and eggs and beat until thoroughly combined.
• Add pumpkin, beat just until well-combined.
• Pour into pre-baked gingersnap crust. Bake @ 350 for 35 to 40 minutes.
• At 35 minutes, check if cheesecake is done by gently shaking the cheesecake while still in the oven. If a small spot in the center jiggles (not a rolling wave), it's done. Remove from oven and let cool at room temperature (as the cheesecake cools the center will firm up).
• Serve with caramel sauce and whipped cream.

Equipment

• 10-inch springform pan