Edit ModuleShow Tags

Recipe: Pumpkin Cheesecake with Gingersnap Crust

Can’t decide between pumpkin pie and luscious cheesecake for a festive dessert? Here’s your answer.


Mette Nielsen

In this season of all things pumpkin, if you can’t decide between pumpkin pie and a luscious cheesecake for a festive dessert, here’s your answer. And, using pumpkin pie spice is very convenient—it contains everything you need: cinnamon, ginger, nutmeg, and allspice, notes cookbook author Lori Longbotham, who contributed this recipe to Real Food. If you use canned pumpkin, check to see that the label on the can just says “pumpkin” rather than “pumpkin pie filling,” which would already have spices added. (One 15-ounce can yields about 2 cups of mashed pumpkin or a little less.)

You might garnish this with chopped toasted hazelnuts and a tiny dollop of whipped cream or a sprinkle of gingersnap crumbs. Try it for a festive touch to a Halloween party or keep it in mind for Thanksgiving and beyond.

Plan ahead—you’ll need to cool the cake to room temp and then refrigerate for ten hours before serving.

Pumpkin Cheesecake with Gingersnap Crust

Serves 10

1 12 c. gingersnap cookie crumbs
12 c. finely chopped hazelnuts
6 tbsp. unsalted butter, melted
14 c. sugar

1 12 lb. cream cheese, at room temperature
12 c. packed light brown sugar
14 c. granulated sugar
2 large eggs
2 large egg yolks
1 12 tbsp. all-purpose flour
2 tsp. pumpkin pie spice
1 c. solid-pack pumpkin purée (not pumpkin pie mix)
12 c. sour cream
2 tsp. pure vanilla extract

Preheat oven to 350°F. Lightly butter an 8- or 8 12-inch springform pan.

To make crust, stir together all ingredients in a medium bowl until crumbs are moistened. Press mixture over bottom and up sides of prepared pan. Bake crust for 10 minutes. Let cool completely on a wire rack. Increase oven temperature to 425°F.

To make filling: With an electric mixer on medium speed, beat cream cheese, brown sugar, and granulated sugar in a large deep bowl until light and fluffy. Beat in eggs and then egg yolks one at a time, beating well after each addition. Add flour and pumpkin pie spice and beat on low speed just until combined. Add pumpkin purée, sour cream, and vanilla and beat just until combined. Pour filling into shell.

Place cheesecake on a baking sheet and bake for 15 minutes. Reduce oven temperature to 250°F and continue baking for 1 hour.

Turn oven off and let cheesecake cool in oven for 2 12 hours, then transfer to a wire rack and let cool to room temperature. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days.

To serve, run a knife around side of cheesecake and remove side of pan. Serve slightly chilled or at room temperature, cut into thin wedges with a sharp knife dipped into hot water and wiped clean after each cut.

Nutrition info (per serving) Pumpkin Cheesecake: Calories 561 (363 from fat); Fat 40g (sat. 22g); Chol 184mg; Sodium 345mg; Carb 42g; Fiber 2g; Protein 10g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Cauliflower Steaks with Sage Pesto and Red Pepper Drizzle Recipe

Serve a creative side dish that will also be a hit with vegetarian guests

Fun at the 2nd Annual Slice of the Twin Cities

Over 800 people sampled 11 local pizzerias at the 2017 Slice of the Twin Cities event on a chilly November day at Minnetonka Orchards

Chocolate Hummus Recipe

Take a dip into a surprising, protein-rich sweet companion for fruit and more

The Gluten-Free Craze: Should You Join In?

A look at the gluten-free trend popping up in new restaurants across the Twin Cities

5 Best Fair Trade Coffee Shops in the Twin Cities

Get your caffeine fix the Fair Trade way at five local coffee shops, including Spyhouse Coffee, Peace Coffee, and more

Cranberry Macadamia Nut Cookies Recipe

Keep old cookie friends but make new ones this holiday baking season
Edit ModuleShow Tags

3 Things to Eat This Week: Home Cooking Edition

Food critic Joy Summers recommends three nutritious meal kits—because eating well can be hard around the hectic holidays

The Copper Hen's New Cookbook

This Eat Street restaurant published a coffee table–worthy book of recipes, stories, and photos that look good enough to eat

From Grand Cafe to a Michelin 3-Star Restaurant

Erik Anderson was behind the most significant Twin Cities restaurant to open this year. Now he's being called away to the opportunity of a lifetime
Edit ModuleShow Tags
Edit ModuleShow Tags