It’s our final day of All Things Pumpkin. Yesterday we enjoyed Magda’s Pumpkin Spice Latte Cake.
Today I am sharing with you one of our Thanksgiving day staple desserts: Pumpkin Cheesecake. We change it up every year by adding chocolate, caramel, nuts, etc. but the base is always the same.
Thanksgiving without pumpkin cheesecake is just not Thanksgiving around here.
- 9 whole graham crackers, broken (I use gluten free)
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 1 15-ounce can pure pumpkin
- 1 cup whipping cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Position rack in center of oven and preheat to 350 degrees.
- Wrap a layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
- Combine graham crackers, sugar, and cinnamon in processor.
- Blend until graham crackers are very finely ground. Drizzle butter over. Blend until crumbs begin to stick together.
- Press crumbs onto bottom (not sides) of springform pan.
- Bake until crust is slightly golden, about 10 minutes.
- Transfer to rack and cool while preparing filling.
- Keep oven temperature at 350 degrees.
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
- Beat in eggs 1 at a time.
- Add pumpkin and remaining 7 ingredients.
- Beat just until blended. Pour filling into prepared crust.
- Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
- Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
- Transfer springform pan to rack and cool.
- Cover and refrigerate cake overnight.
- Top with fresh whipped cream, chocolate shavings and/or toasted pecans.