Recipe by Chef John
"We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds."
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gingersnap cookie crumbs
canola oil cooking spray
4 (8 ounce) packages
cream cheese at room temperature
packed brown sugar
2 (15 ounce) cans
pure pumpkin puree
freshly grated nutmeg
large egg yolks
I filled the directions exactly except I didn't have a mixer, so mixing took much longer. Also, I topped it with a dark chocolate drizzle, dollops and whipped cream, and sprinkled the remaining crust crumbs. Yum!
This was an excellent cheesecake. Taste was definitely 75% pumpkin 25% cheesecake. I followed the instructions exactly EXCEPT (1) Did not use a thermometer but baked for 1 hr 45 mins until I got that "slight jiggle in the middle" :) and (2) Used a plain ol' baking pan for the water bath and it worked out fine. The only thing preventing 5 stars was the crust. Delicious, yes. But a bit sticky and hard to cut. May go traditional graham cracker next time. THanks Chef John!
I made this cheesecake and followed the directions exactly. It came out perfect and my family loved it!
I love the flavor and texture of the filling. Perfect balance of cheesecake and pumpkin pie. I read the original blog post and adjusted the crust recipe to avoid it turning out gummy or gritty. Here are my adjustments: 1/2 cup sugar and 1/2 cup brown sugar, omit egg, prebake at 350 degrees F for 15 minutes. The crust cooled while I mixed the filling. I did use homemade puree, so I reduced it on the stove until it was almost as thick as canned. Word to the wise: don't rush, plan ahead and bake/cool as directed in the recipe! With my adjustments, I give this recipe is at least 4 stars. This recipe is a work in progress, but definitely worth the work!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Pumpkin Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 490
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