Spiced Pumpkin Cheesecake

posted in: Cakes & Cupcakes, Desserts, Pumpkin, Thanksgiving        date:

My love of pumpkin is no secret, and this pumpkin cheesecake has become one of my favorite desserts.  It’s got all the fall flavors I love. There are fall spices in the crust and the filling, and this cheesecake is the perfect end to a Thanksgiving meal.  Drying the pumpkin before using it in the filling helps give this cheesecake its creamy, smooth texture, so don’t skip that step.

Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake
ATK notes: Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 11/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels.

Ingredients:
For the crust:
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
For the filling:
1 1/3 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature about 30 minutes
1 tablespoon vanilla extract
1 tablespoon juice from 1 lemon
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

Directions:
– For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.
-Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
-Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using a flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use soup spoon to press and smooth crumbs into edges of pan.
-Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.
-For the filling: Bring about 4 quarts water to simmer in stockpot. Meanwhile, dry the pumpkin by lining a baking sheet with a triple layer of paper towels. Cover with another triple layer of paper towels and press until the towels are saturated.
-Whisk sugar, spices, and salt in small bowl; set aside.
-In stand mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula.
-Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
-Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl.
-Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl.
-Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
-Add heavy cream and beat at low speed until combined, about 45 seconds.
-Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
-Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped pan in roasting pan.
-Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan.
-Bake until center of cake is slightly wobbly when pan is shaken and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note).
-Run paring knife around cake to loosen; remove sides of pan.
-Set roasting pan on wire rack and cool until water is just warm, about 45 minutes.
-Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.
-Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
-To serve: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter.
-Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
-Top with whipped cream or a dusting of powdered sugar, if desired. Also, if desired, press graham cracker crumbs into sides of cooled cheesecake for extra texture.

Source: Barely adapted from America’s Test Kitchen

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COMMENTS: ( 1 )
  • Oh man my husband is going to love this. He has a small addiction to cheesecake. Perfect dessert for Thanksgiving!