Pumpkin Cheesecake

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  • Are you in the mood for over the top, festive dessert? Try my Pumpkin Cheesecake!

    This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious! #pumpkincheescake #cheesecake #gingersnaps www.savoryexperiments.com

    Pumpkin Cheesecake Recipe

    ‘Tis the season for all things pumpkin. I felt the need to create a pumpkin cheesecake with a little something, something to give it a unique edge.

    I started my research and came across something interesting Food Network recipe claiming I could make a cheesecake in the slow cooker. This method begged to be tested.

    This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious! #pumpkincheescake #cheesecake #gingersnaps www.savoryexperiments.com

    The theory is as such: the slow cooker keeps the moisture in and prevents the pumpkin cheesecake from cracking. That is why you cook traditional cheesecakes in the oven in a water bath.

    I had one tiny problem. After buying all of the ingredients, I realized my springform pans wouldn’t fit into my slow cooker.

    Sadly, my experimental cooking technique was kaput, but I was making cheesecake anyhow. I would just have to do it the old fashioned way so I fired up the oven.

    This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious! #pumpkincheescake #cheesecake #gingersnaps www.savoryexperiments.com

    Silky & Smooth

    There are a few additional changes to the original Food Network recipe in addition to change the cooking method.

    First, I wanted to add something more to the texture. I’m a nut for sweet and salty. I topped each slice with roasted, salted pumpkin seeds. This added crunch and the salt enhanced the flavor of the pumpkin.

    This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious! #pumpkincheescake #cheesecake #gingersnaps www.savoryexperiments.com

    Second, I decided regular old whipped cream was just not enough. I doctored mine up and made pumpkin spiced whipped cream. Just add pumpkin spice to your regular whipped cream and tada!

    slice of pumpkin cheesecake with pepitas and whipped cream

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    The Best Baked Apples are simple and can be prepared all the way until baking ahead of time. They are perfectly paired with a crisp apple wine and a generous scoop of vanilla, butter or caramel ice cream. #bakedapples www.savoryexperiments.com
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    This Almond Pound Cake recipe is easy, moist and as dense as a pound cake should be. Topped with an almond pound cake glaze, it’s the perfect dessert! 
    This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious! #pumpkincheescake #cheesecake #gingersnaps www.savoryexperiments.com

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    This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious! #pumpkincheescake #cheesecake #gingersnaps www.savoryexperiments.com
    Print Recipe
    5 from 20 votes

    Pumpkin Cheesecake

    Traditional pumpkin cheesecake topped with salty pumpkin seeds and pumpkin spiced whipped cream.
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cheesecake
    Servings: 12 slices
    Calories: 468kcal
    Author: Jessica Formicola

    Ingredients

    Gingersnap Crust:

    • 24 gingersnap cookies finely ground
    • 1/4 cup plus 1 tablespoon butter melted
    • 1/4 teaspoon salt

    Cheesecake:

    Whipped Cream:

    Instructions

    • Heat oven to 375 degrees. Using a basting brush, cover the bottom and sides of a 9-inch springform pan. In a medium mixing bowl, mix gingersnap crumbs, salt and remaining melted butter. Mix until all crumbs are moistened. Press mixture into the bottom of the pan, pressing down hard with the back of a spoon. Bake for 8-10 minutes. Remove and reduce oven temperature to 350 degrees.
    • In a large mixing bowl or in the bowl of your stand mixer, beat cream cheese until smooth and creamy, approximately 2-3 minutes. Add brown sugar through pumpkin pie spice and mix until fully combined. Lastly, add eggs, one at a time until fully combined and smooth.
    • Pour cream cheese mixture over crust. Tap on your countertop for at least 1 minute to pull out any tiny air bubbles.
    • Place springform pan into a high rimmed baking sheet or the bottom of a broiler pan. Around springform pan, fill 1/2 way with water. Cooking in a water bath will keep your cheesecake smooth, allow to bake flat and prevent cracking.
    • Bake cheesecake for 45-60 minutes, or until the center has set and edges are a light brown. If edges start to brown before enter is set (not jiggly), loosely cover with a sheet of aluminum foil.
    • Remove and allow to fully cool. While still in springform pan, refrigerate for a minimum of 12 hours, but preferably overnight.
    • Carefully remove from springform pan to serving dish.
    • Next, make whipped cream by whipping cold, heavy whipping cream until it becomes thick and will stand on its own. Whip in sugar and pumpkin pie spice.
    • When ready to serve, top each piece with a generous helping of pumpkin pie spiced whipped cream and sprinkle of roasted and salted pumpkin seeds.
    • If you’ve tried this recipe, come back and let us know how it was! 

    Nutrition

    Calories: 468kcal | Carbohydrates: 35g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 310mg | Potassium: 222mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4440IU | Vitamin C: 1.1mg | Calcium: 104mg | Iron: 1.8mg

     

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