Step-by-step instructions
- Preheat your oven to 325°F (160°C).
- In a food processor, combine gingersnap cookies and pecans until fine crumbs form.
- In a large bowl, mix the crumbs with brown sugar and pumpkin spice.
- Melt the butter in the microwave and pour it into the crumb mixture. Stir until combined.
- Firmly press the mixture into the bottom of an 8” or 9” cheesecake pan.
- Bake for 15 minutes or until slightly golden brown. Remove and allow to cool.
- Make sure to drain your pumpkin puree to eliminate any excess liquid.
- Beat the cream cheese for about 3 minutes on medium speed until smooth.
- Gradually add brown sugar, beating for another 2 minutes.
- Mix in the drained pumpkin puree and sour cream until well blended.
- Add the eggs one at a time, mixing just until combined to avoid overmixing.
- Stir in vanilla, pumpkin spice, and salt.
- Grease the sides of the cheesecake pan to prevent sticking.
- Pour the cheesecake batter over the cooled crust.
- Bake in a water bath for 60 to 70 minutes.
- After baking, let it cool in the oven for an hour.
- Refrigerate for at least 6 hours or overnight before serving.
- Beat heavy whipping cream with powdered sugar and pumpkin spice until it forms stiff peaks.
- Top the cheesecake with the spiced whipped cream and drizzle with caramel sauce before serving.
Best ways to enjoy it
This pumpkin cheesecake is divine on its own, but if you want to elevate the presentation, consider serving it with a dollop of cinnamon-sugar whipped cream or a sprinkle of crushed pecans. Pair it with a warm cup of spiced chai or a hot coffee, and watch as your guests revel in the flavors of this seasonal delight. For a truly festive feel, add some caramel sauce drizzled on top or alongside a scoop of vanilla ice cream.
Keeping leftovers fresh
If you’re fortunate enough to have leftovers, store your cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices; wrap each piece tightly in plastic wrap, then aluminum foil, allowing you to enjoy a slice of fall even in the dead of winter. Just remember to defrost the cheesecake slowly in the refrigerator for the best texture.
Helpful cooking tips
To ensure your pumpkin cheesecake turns out flawless, begin with room-temperature ingredients—this includes both your cream cheese and eggs. Cold ingredients can create lumps in your mixture, making the cheesecake texture less smooth. Another pro tip is to avoid overmixing once the eggs are added, as this can cause cracking during baking. And don’t skip the water bath; it helps create a moist cooking environment that prevents cracking and ensures a creamy cheesecake.
Creative twists
Feeling adventurous? You can play with flavors by trying different crusts, such as Oreo or vanilla wafers for an alternative twist. For an extra indulgence, add chocolate chips to the filling or serve the cheesecake with a chocolate ganache drizzle. If you’re looking to make it a bit lighter, consider using Greek yogurt in place of sour cream. The possibilities are endless!
FAQs
How long does it take to prepare the pumpkin cheesecake?
Prep time is about 30 minutes, but remember to budget for chilling—it should set for at least 6 hours or preferably overnight.
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you’re using fresh pumpkin, be sure to cook and drain it well to avoid excess moisture, which can alter the texture.
How can I adjust the sweetness?
Feel free to adjust the amount of brown sugar in the filling to match your taste preferences. You can use less for a less sweet option or experiment with substitutes like coconut sugar for a different flavor profile.
