Pumpkin Cheesecake

By • November 5, 2010 • 45 Comments

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Author Notes: Like many families, our Thanksgiving holiday is filled with ritual and custom. We tend to prepare the same dishes, often served in a bowl or on a plate that is a sentimental favorite - Grandma's gravy boat, my Mom's crystal bowl for the cranberries. Recipes go back three generations at our table, but I add a new one from time to time. I found a version of this cheesecake in a food magazine about ten years ago. I make it only once every year as the traditional dessert to follow the turkey soup we enjoy on Sunday, marking the end of my favorite holiday. You won't see a photo of it until Thanksgiving weekend, long after the close of this contest. I'm not really superstitious, just "careful". - LizthechefLizthechef

Food52 Review: I made this for my boyfriend's birthday and, sure enough, Lizthechef's cheesecake did not disappoint! I received many compliments on the dessert and many more requests for the recipe! This not-too-rich cheesecake is easy to assemble and with its spicy gingersnap crust and velvety pumpkin cream cheese filling is an absolute delight to eat. A few tips I have to offer: make sure the cream cheese is at room temperature, do not over-beat the batter, remove the cheesecake from the oven when the center is still slightly jiggly (it will firm up in the fridge) and allow it to chill in the refrigerator overnight before serving, or else you may end up with a cracked cheesecake. - gabrielaskitchenThe Editors

Serves 10-12

Crust:

  • 1 container/box gingersnaps (I like Trader Joe's triple gingersnaps)
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon organic brown sugar
  1. Preheat oven to 350 degrees.
  2. Cover the outside of a 9 inch springform pan with foil.
  3. Using a food processor, pulse cookies into crumbs. You will need about 4 cups of cookies to produce the 2 cups of crumbs needed.
  4. In a medium-sized bowl, combine the crumbs, melted butter and sugar.
  5. Press mixture into bottom of foil-wrapped pan. Don't worry about trying to press the mixture up the sides of the pan.
  6. Bake until crust darkens slightly, 5-10 minutes maximum. Remove from oven but do not turn off the oven.

Filling:

  • 3 8 ounce blocks of cream cheese, at room temperature
  • 1 cup organic cane sugar
  • 3 large eggs
  • 1 cup organic pumpkin puree
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch ground cloves
  • 12 small chunks of crystallized ginger
  1. Using a mixer, blend the cream cheese and sugar until smooth.
  2. Add the eggs one at a time, then the pumpkin, vanilla and spices.Mix until smooth, using a hand spatula to finish, insuring that ingredients are well incorporated.
  3. Place the pan with the crust on a sheet pan. Carefully pour filling on top of the crust.
  4. Bake cheesecake 60-65 minutes until center is cooked and the edges are somewhat cracked.
  5. Chill uncovered until cold, about 4 hours.
  6. Cut around the sides of the cake and remove pan sides. Decorate top of cheesecake with crystallized ginger. Serve.
Jump to Comments (45)

Tags: cheesecake, Holidays, pumpkin, Thanksgiving

Comments (45) Questions (0)

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about 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

This is absolutely wonderful. AAAH! Six girlfriends and I devoured a bit more than half of this at 9am. Love it! I added a splash of bourbon and didn't top with crystallized ginger as I was out. In any case, it was divine, and I am making two for TG.

Newliztoqueicon-2

about 3 years ago Lizthechef

So happy you enjoyed this - I have to figure out where to shoehorn this into the holiday menu(s).

Newliztoqueicon-2

almost 4 years ago Lizthechef

Gabriela, I LOVE your photo - maybe I won't bother taking one when I make mine this weekend...Happy Thanksgiving!

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about 4 years ago Dixiesmum

Thanks. You can definitely freeze cheesecake. I've been doing it for years. I wrap each piece in glad wrap, then place all in a freezer bag.

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about 4 years ago LanR

So nice meeting you at the potluck! this looks so yummy!

Newliztoqueicon-2

about 4 years ago Lizthechef

Lovely meeting you too - did you bake the French macaroons? I ate them for breakfast!!

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about 4 years ago lapadia

Hi Lizthechef! I am starting a new comment box because of a computer "thing" - if there are more than 2, it automatically starts a new comment box, haven't figured out why yet. Anyway, seriously, I am passing on my version, never took a picture of the ones I have made, can't make one this week. I KNOW yours and I will shout out to all that...it is SO delicious! BTW...I am envious of all the fun you all had down in San Francisco and on the other hand, love hearing all about it! Love your blog too!

Newliztoqueicon-2

about 4 years ago Lizthechef

I am hopeless re computer-speak but love your recipes. Submit, submit :)

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Love, love, love pumpkin cheesecake, your recipe just about "mirrors" mine, which includes toasted crushed pecans in the crust, a sour cream layer on top with toasted pecans sprinkled around the edge. Not entering it...best of luck!

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

OH...and I love your picture!

Newliztoqueicon-2

about 4 years ago Lizthechef

Enter it! Yours sounds better than mine...C'mon, you have 2 days!

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about 4 years ago CallMeAmaesing

this looks awesome!!! I LOVE PUMPKIN.. and i love cheesecake. a match made in heaven... good thing my mom still pays the gas bill haha.

Sausage2

about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Love, love, love. That's all I have to say. One year I had Thanksgiving with a friend's family and they had no pumpkin pie, only pumpkin cheesecake. I was devastated by the missing pie...until I tasted the cheescake. It was delicious. I'll admit I still missed the pie - I'm a tradition stalwart, and it sounds like I'm in good company - but I'm excited now to have a delicious looking recipe for a pumpkin cheesecake too. Thanks!

Newliztoqueicon-2

about 4 years ago Lizthechef

Gotta have the pie as well, I totally agree. I make mine in my Mom's vintage ceramic pie plate.

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about 4 years ago Daphne

Hi Liz, I'm another "So fun meeting you this weekend" person....
Love the photo of your loved ones and the cheesecake recipe too. Is that an avocado pit they sprouted and then planted sitting on the counter?
I remember trying to start those plants from the pits of avocados poked with toothpicks during this time period. A a fresh pit suspended, just partially dipped in water filled jars would grow roots. We always lost patience though, and never got one into soil....

Newliztoqueicon-2

about 4 years ago Lizthechef

Love your sharp eyes! No doubt you observed my Mom's wine glass at the ready as well. Indeed, my mother had sprouted an avocado seed.She loved to garden and kept plants indoors during Pennsylvania winters. When she and my Dad finally moved to San Diego, she had the great joy of a Haas avocado tree on their yard...It was great fun meeting you this past weekend! Thank you for being so welcoming.

Dsc03010

about 4 years ago betteirene

What a coincidence. . .I'm in the middle of writing my own submission to this contest, and the daughter-in-law I live with just asked if I had a recipe for a pumpkin cheesecake to take to her grandmother's house on T-Day. Her grandmother serves at 1, so they have lunch there and dinner here, and she reports back with all kinds of horror stories, like last year's banana (?!) cheesecake that was more like soup, so they froze it to be able to slice it. She wants to show up the aunt who made it, and I'm sure your recipe is just the ticket. Thanks for helping me help her. I'll have to tell my son to make sure to take a photo similar to yours, but it won't be as sweet if DIL is gloating, will it? And, do you use TJ's crystallized ginger? It's garnishing my recipe, too! I love that stuff--I use it in gingerbread cookies and cakes, in oatmeal cookies instead of raisins, in stuffing for pork chops and chicken bakes.

Newliztoqueicon-2

about 4 years ago Lizthechef

So flattered - my recipe is pretty fool-proof. I like TJ's crystallized ginger although it is no longer sugared on the outside. I like the sparkly kind from Whole Foods too. Love the family story too...

Me

about 4 years ago TheWimpyVegetarian

It was so great to finally meet you this weekend!!!! Hope you got back to SD safe and sound. And this recipe looks like another great one from you to try! I love love love pumpkin cheesecake and this might be dessert for Thanksgiving! And what a great photo - really love it.

Newliztoqueicon-2

about 4 years ago Lizthechef

Just home from the airport and still walking on air after such fabulous get-togethers with you and other food 52'ers, not to mention Amanda! Thanks -

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about 4 years ago JSCooks

So great to meet you at the potluck. I adore pumpkin cheesecake and yours looks fantastic. And the photo -- priceless!

Newliztoqueicon-2

about 4 years ago Lizthechef

Love that I got to meet you too! Appreciate your comment too...

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about 4 years ago Midge

I'd rather have this than pumpkin pie any day. Sounds fabulous.

Newliztoqueicon-2

about 4 years ago Lizthechef

A huge fan of your entries on the site - thanks for your comment. For me, I am still stuck on pie for the big day...

Hib_kitchen

about 4 years ago MyCommunalTable

Pumpkin Cheesecake with ginger...OMG. It sounds perfectly naughty. I will be making this... BTW...cheesecake freezes beautifully. Love the floss idea.

Newliztoqueicon-2

about 4 years ago Lizthechef

Serving it after soup makes it easier for me to rationalize all the calories...After all, it's only once a year ;)

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about 4 years ago Sadassa_Ulna

Beautiful photo, a wonderful substitute for a pic of your recipe. This makes me want to go through old family photos, thank you!

Newliztoqueicon-2

about 4 years ago Lizthechef

I treasure my family photos!

Bike2

about 4 years ago Sagegreen

Love the photo, the story and the recipe! Hungarian, difficult?The two go hand in hand in my family, really quite synomous!

Newliztoqueicon-2

about 4 years ago Lizthechef

Three women in a kitchen almost promises tension, I suppose - and we all have/had control issues ;)

Newliztoqueicon-2

about 4 years ago Lizthechef

Thanks, drbabs - miss your warm and pleasant presence on the site!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--I've been working and traveling a lot these days.

Newliztoqueicon-2

about 4 years ago Lizthechef

Photo is Ann, my maternal aunt, my Mom (cranberries in blue bowl) and my Hungarian grandmother AKA difficult mother-in-law. Early 1970's, I was home from college and snapped photo. I have that blue bowl, a wedding gift from 1948...Boy, I miss them.

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about 4 years ago TiggyBee

Such a sweet photo, better than seeing the cheesecake itself, it conveys your story so well. : )

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about 4 years ago TiggyBee

Yum! This sounds great.. I made a butternut squash cheesecake for the butternut contest but it didn't quite make the mark, so I skipped it. I think my seasonings were not strong enough. Crystallized ginger is such a great addition!!

Newliztoqueicon-2

about 4 years ago Lizthechef

I love crystallized ginger - and your cheesecake looks good too!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, this sounds so gooood! With a dollop of maple whipped cream.....mmmm..mmm.

Newliztoqueicon-2

about 4 years ago Lizthechef

Boy, I forgot about that - yes, a yummy "must". Thanks, Liz!