Pumpkin Cheesecake

If Pumpkin Pie and New York Cheesecake got together, this would be their lovechild.

This is what I say EVERY SINGLE TIME someone talks to me about my Pumpkin Cheesecake. I’m like a broken record, but it usually earns a little chuckle out of most people…or a weird look. My terrible jokes usually depend on the audience, so it can be a big hit or terrible miss. If my jokes are wine-induced they’re even more entertaining…or horrific, depending on how you see them.

My family is quite possibly tired of having this for Thanksgiving every year, but I have no plans on shutting down that tradition for a really, really long time. A handful of the crazies who don’t like cheesecake or pumpkin don’t typically get excited over this dish…but that just means there’s MORE FOR ME.

Since this is the time of year when everyone is in a Pumpkin Frenzy, but aren’t ready to give up on cheesecake, here is the perfect opportunity to have both all at once. You’re welcome.

Pumpkin Cheesecake Recipe

For the Crust:

1 ¼ cups graham cracker crumbs (make this Gluten-Free by using GF graham cracker crumbs)

½ teaspoon ground cinnamon

2 tablespoons light brown sugar

5 tablespoons unsalted butter, melted

For the Filling:

3 (8 oz.) packages cream cheese, softened

¼ cup cornstarch

1 cup granulated sugar

2/3 cup light brown sugar

15 oz. pumpkin puree

4 eggs

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

½ cup heavy cream

For the Topping:

Frozen whipped topping, thawed

Caramel sauce

Cinnamon

Preheat oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy duty aluminum foil, place inside a 12 inch cake pan. Place graham cracker crumbs, cinnamon, and 2 tablespoons sugar in a small mixing bowl, toss together. Add the melted butter and mix with your hands until thoroughly combined. Rub butter all along the bottom of the springform pan, then press graham cracker mixture evenly along the bottom. Place pans in the oven to bake for 7 minutes, remove pans from oven and set aside.

In a standing mixer, add 8 oz. cream cheese, cinnamon, cornstarch, and 2/3 cups light brown sugar. Beat at medium speed with the paddle attachment until mixture is smooth. Add another 8 oz. cream cheese, along with 1/3 cup sugar and continue to beat until smooth. Add remaining cream cheese, pureed pumpkin and granulated sugar, beat until smooth. Slow mixer to stirring speed, add vanilla, and one egg at a time, scraping down the sides. Turn on to stirring speed and slowly add heavy cream just until mixed in (do not overmix). Spoon batter into springform pan on top of graham cracker crust and spread into an even layer.

Pour warm water into the larger cake pan, creating a water bath (this prevents cracks). The water should come up at least 1 inch around the springform pan. Carefully place pans in oven and bake for about 1 hour 25 minutes, or until lightly browned on top. Remove pans from oven, pull the springform pan out of the larger pan and place on a cooling rack for about 4 hours to cool completely. Remove aluminum foil from around pan.

Cover springform pan with plastic wrap and place in freezer to set for at least 4 hours, but preferably overnight. Remove plastic wrap from springform pan. Release and remove sides of springform. Place a piece of parchment or wax paper on top of cheesecake, turn upside down on a flat surface. Carefully remove bottom of pan, turn back over onto a serving plate.

Cut into slices with a sharp, straight edged knife, wiping knife between each cut. Store cheesecake in serving platter in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month. Garnish with whipped cream, cinnamon, and caramel sauce.