Pumpkin Cheesecake

How about another cheesecake recipe, this time perfect for any Fall celebration? Here is a versatile and surprisingly easy cheesecake recipe that will definitely delight your friends and guests. The versatility of this recipe is in the construction – you can layer the pumpkin filling or swirl it throughout if you are feeling especially creative for the marbled effect. As for the ease in preparation, it is as simple as turning on the mixer. Well… sort of. I like this cheesecake recipe for it’s lightness and subtle sweetness. If the recipe looks familiar it is because I based it on the Cheesecake with Smoked Cherries I prepared in August. This base cheesecake combined with pumpkin creates a unique dessert that is slightly sweet and warmly spiced. Simply garnished with maple whipped cream and a light dusting of nutmeg completes the experience. Give this dessert a try, you know you want to!

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Pumpkin Cheesecake

Prep time: 5 hours 20 mins

Cook time: 75 mins

Total time: 6 hours 35 mins

Serves: 12

Ingredients

Crust

6 Graham crackers (approximately 2 oz)
12 vanilla wafers (approximately 1½ oz)
¼ cup sugar
⅓ cup unsalted butter, melted
⅛ tsp salt

Filling

16 oz cream cheese
8 oz ricotta
8 oz sour cream
1 cup sugar
2 tsp vanilla extract
3 eggs

Pumpkin

8 oz pumpkin puree
½ tsp allspice
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
pinch of ground cloves
OR 1½ tsp pumpkin spice

Garnish

¼ cup maple syrup
1 cup whipped cream
freshly grated nutmeg

Instructions

Setup

Allow the cream cheese to soften to room temperature by sitting it on a counter for 1 hour.
Preheat oven to 350 degrees with racks on the bottom and middle only.
Place two 9 inch cake pans onto a large cookie sheet and put on the lower rack.
Fill each cake pan with approximately 3 cups of hot water and carefully slide the rack into place.
This step mimics a typical water bath by raising the humidity in the oven and lessening the formation of cracks in the top.

Preparing the crust

Pulse the vanilla wafers and graham crackers in a food processor into a medium crumb.
Add the sugar and pulse to combine.
Add the melted butter and pulse to combine until the crumb begins to collect.
Pour the crumbs into the bottom of a 9 inch springform pan and press into the bottom evenly.

Preparing the filling and building the cheesecake

In a large bowl, add the cream cheese, ricotta, and sugar.
Beat with an electric mixer (or your stand mixer) on Medium speed until combined and slightly fluffy.
Add the sour cream and vanilla.
Beat on Medium speed to incorporate.
Add the eggs, one at a time, and beat until incorporated.
Remove ⅓ of the cheesecake mixture to a medium bowl.
To this ⅓ mixture, add the pumpkin and spices, mixing until well combined.
Pour the ⅔ filling into the prepared springform pan and smooth the top with a spatula.
Gently tap or shake the pan to release any bubbles and level the filling.
Gently pour the remaining ⅓ mixture with the pumpkin over the smoothed first portion.

Decision time!
Either smooth the pumpkin mixture for a layered cheesecake or swirl into the initial mixture for a marbled effect.

Baking the cheesecake

Place the spring form pan in the center of the center rack.
Bake for 70 to 75 minutes until the center is still slightly wobbly when the pan is tapped.
Turn off the oven and crack the door for 30 minutes to allow the cheesecake to settle and cool slightly.
Remove from the oven and run a paring knife along the edge to loosen.
Do not remove the rim.
Cool completely on a wire rack.
Cover loosely with foil and refrigerate for 4 hours.

Prepare the topping

In a medium bowl, add the maple syrup and cold heavy cream.
Whip with a mixer or whisk into stiff and frothy.

Serving

Pipe the whipped cream onto slices of cheesecake and dust with nutmeg.

Crust ingredients

Filling ingredients

Setup
Allow the cream cheese to soften to room temperature by sitting it on a counter for 1 hour. Preheat oven to 350 degrees with racks on the bottom and middle only. Place two 9 inch cake pans onto a large cookie sheet and put on the lower rack. Fill each cake pan with approximately 3 cups of hot water and carefully slide the rack into place. This step mimics a typical water bath by raising the humidity in the oven and lessening the formation of cracks in the top.
Preparing the crust
Pulse the vanilla wafers and graham crackers in a food processor into a medium crumb.

Add the sugar and pulse to combine.

Add the melted butter and pulse to combine until the crumb begins to collect.

Pour the crumbs into the bottom of a 9 inch springform pan and press into the bottom evenly.

Preparing the filling and building the cheesecake
In a large bowl, add the cream cheese, ricotta, and sugar.

Beat with an electric mixer (or your stand mixer) on Medium speed until combined and slightly fluffy.

Add the sour cream and vanilla.

Beat on Medium speed to incorporate.

Add the eggs, one at a time, and beat until incorporated.

Remove 1/3 of the cheesecake mixture to a medium bowl. To this 1/3 mixture, add the pumpkin and spices, mixing until well combined.

Pour the 2/3 filling into the prepared springform pan and smooth the top with a spatula. Gently tap or shake the pan to release any bubbles and level the filling.

Gently pour the remaining 1/3 mixture with the pumpkin over the smoothed first portion.

Decision time! Either smooth the pumpkin mixture for a layered cheesecake or swirl into the initial mixture for a marbled effect.

Baking the cheesecake
Place the spring form pan in the center of the center rack. Bake for 70 to 75 minutes until the center is still slightly wobbly when the pan is tapped. Turn off the oven and crack the door for 30 minutes to allow the cheesecake to settle and cool slightly. Remove from the oven and run a paring knife along the edge to loosen. Do not remove the rim. Cool completely on a wire rack. Cover loosely with foil and refrigerate for 4 hours.

Prepare the topping
In a medium bowl, add the maple syrup and cold heavy cream. Whip with a mixer or whisk until stiff and frothy.
Serving
Pipe the whipped cream onto slices of cheesecake and dust with nutmeg.