Rabat – Cheesecake has come a long way from its classic recipe, with flavors ranging from strawberry and lemon to Oreo and Lotus, with each offering something different. But have you tried it with pumpkin?
Fall is the perfect excuse to give this seasonal ingredient a place in your dessert rotation. The days are getting cooler, Halloween is around the corner, and pumpkin-flavored treats are having their moment. So why not give your usual cheesecake a little autumn twist?
For this pumpkin cheesecake, we’re following Delish’s recipe to bring this fall-inspired dessert to your table.
Ready to give it a try? Let’s get straight to the recipe.
What you’ll need
For the crust
- Nonstick cooking spray
- 225 g crisp ginger cookies
- 25 g light brown sugar
- 1/4 tsp. salt
- 5 tbsp. unsalted butter, melted and cooled
For the filling
- 270 g packed light brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 680g cream cheese, at room temperature
- 4 large eggs, at room temperature
- 425 g pure pumpkin purée
- 2 tsp. pure vanilla extract
For serving
- Whipped cream
How to make it
1. Prepare the crust
Preheat your oven to 175°C and lightly grease a 9-inch springform pan with cooking spray.
Add the ginger cookies, brown sugar, and salt to a food processor. Pulse until the cookies turn into fine crumbs, then pour in the melted butter and pulse again until the mixture looks like wet sand.
Transfer the crumbs to your prepared pan. Using the back of a spoon or the bottom of a measuring cup, press the mixture firmly across the base and about two-thirds of the way up the sides.
Bake for 10 to 12 minutes, until the crust smells fragrant and takes on a slightly darker color. Set aside to cool, then lower the oven temperature to 165°C.
2. Make the pumpkin filling
In a large mixing bowl, combine the brown sugar, cinnamon, ginger, nutmeg, salt, and ground cloves.
Add the room-temperature cream cheese and beat until the mixture becomes smooth and creamy, about two to three minutes. Take your time here because you want to get rid of any lumps before adding the eggs.
Then, add the eggs one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed. Once the eggs are incorporated, add the pumpkin purée and vanilla extract, then mix until everything comes together.
3. Prepare the water bath
This step might sound a little extra, but it helps the cheesecake bake gently and evenly, giving the filling its creamy texture.
Wrap the outside of your cooled springform pan tightly with two layers of aluminum foil to help keep water from leaking in. Pour the pumpkin filling over the crust and smooth the top.
Place the cheesecake pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
4. Bake the cheesecake
Transfer the roasting pan to the oven and bake for 85 to 105 minutes.
How do you know when it’s ready? The edges should look set, while the center should still have a slight wobble. Don’t wait for the entire cheesecake to become completely firm in the oven, as it will continue to set while cooling.
Once baked, leave the cheesecake in the roasting pan for one hour. Remove the springform pan from the water bath, then let the cheesecake cool to room temperature.
5. Chill, decorate, and serve
Patience is part of the recipe here. Refrigerate the cheesecake for at least four hours, although leaving it overnight will give it more time to set and make slicing easier.
When you’re ready to serve, finish with whipped cream, cut yourself a generous slice, and enjoy your homemade pumpkin cheesecake.
And there you have it: a creamy fall dessert with a spiced cookie crust and a pumpkin-filled center. Perfect for Halloween gatherings, an autumn weekend treat, or simply when you feel like giving your cheesecake routine a seasonal upgrade.