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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 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!
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!
* 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
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the simple trick to perfect, crack-free pumpkin cheesecake.
See how to make a classic cheesecake in five easy steps.
Follow this quick and easy recipe for perfect pumpkin pie.