All the best parts of pumpkin pie combined with cheesecake creaminess.
Move overpumpkin pieand say hello to pumpkin cheesecake!
If you really truly want to impress your guests this holiday season, I recommend this cheesecake.
Simply Recipes / Elise Bauer
And if that wasn’t enough, we bathe it withhomemade caramel sauceand whipped cream.
Simply Recipes / Elise Bauer
The Best Pumpkin Cheesecake
Yes, it is good.
I first made this pumpkin cheesecake for my mother years ago.
Simply Recipes / Elise Bauer
A pastry chef reader sent me his recipe (thank you, Glen!
), which I adapted to this one.
Don’t Skip Pressing the Pumpkin Puree!
Elise Bauer
Pressing the pumpkin puree between paper towels might seem strange, but don’t be tempted to skip it.
It’s the secret weapon in making this cheesecake creamy and full of pumpkin flavor.
Removing excess moisture concentrates the pumpkin and avoids a watery cheesecake.
Elise Bauer
If you like, refrigerate it up to 3 days in advance.
Refrigerate the cheesecake up to 5 days.
you’re able to also freeze the entire cheesecake, without the caramel, up to a month.
Elise Bauer
Scoop out the flesh and puree it in a blender or food processor.
Strain out the excess water.
For a nut-free cheesecake, usethis crust recipe.
Elise Bauer
Add the butter and egg yolk.
Pulse until the mixture is homogeneous.
Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
Elise Bauer
Remove from oven and let cool.
Reduce the oven temperature to 325F.
Arrange a rack in the center of the oven.
Elise Bauer
Place the pumpkin puree on several layers of paper towels.
Cover with several layers of paper towels and use your hands to gently squeeze out water from the puree.
Measure out 2 cups of puree; you want exactly 2 cups.
Elise Bauer
Whisk together the flour, cinnamon, ginger, nutmeg, and allspice in a medium bowl.
Beat in the eggs, one at a time.
Gradually add the pumpkin mixture until fully incorporated.
Elise Bauer
Bring a kettle of water to a boil.
Fold the aluminum foil up the sides of the pan and trim.
Pour the pumpkin cream cheese mixture into the springform pan.
Elise Bauer
Place the roasting pan containing the springform pan in a 325F oven on the middle rack.
Bake the cheesecake for 1 1/2 hours.
Turn off the oven heat and prop the oven door open.
Let the cheesecake sit in the oven, cooling for another hour.
Remove the cheesecake from the oven and let come to room temperature.
Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
When ready to serve, gently remove from the pan.
To do this well, I recommend a tip byDorie Greenspanin her bookBaking: From My Home to Yours.
Then carefully unlock the springform and lift off the sides.
Serve the cheesecake withcaramel sauce,candied pecans, and whipped cream.
