This pumpkin cheesecake is packed with fall flavors, rich in taste, and creamy-dreamy good!
- 1 1/2 cups (170g) Oreo cookie crumbs
- 4 tbsp melted butter
- 3 – 250g pkgs cream cheese, softened
- 1 cup (200g) brown sugar
- 4 large eggs
- 2 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 3/4 cups (15oz) canned pure pumpkin puree
- 1 cup (250ml) heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla
- 1 tsp ground cinnamon for dusting if desired
- Preheat oven to 325F and grease the sides of a 9″ springform pan.
- In a small bowl, mix the cookie crumbs with the melted butter until all is moistened. Press the mixture into the bottom of the springform pan. Set aside.
- In a large bowl, beat the cream cheese and brown sugar together with an electric mixer until smooth.
- Beat in the eggs, one at a time on the lowest speed. Then mix in the flour, pumpkin pie spice and vanilla until blended.
- Stir in the pumpkin puree by hand using a rubber spatula until well combined. Pour the batter into the prepared springform pan.
- Bake for 50-55 minutes or until the center is almost set. You want 2-3″ of the center to still be jiggy when gently shaken.
- Remove from oven and run a thin knife along the sides to loosen the edges from the pan. Let cool completely on a cooling rack. Cover and refridgerate for a minimum of 4 hours or overnight.
- When ready to serve; remove the rim and set the cheesecake on a plate or cake stand.
- Beat the heavy cream, sugar and vanilla until soft to medium peaks form. Spoon over top of the cheesecake and sprinkle with a bit of cinnamon if desired.
This cheesecake will last up to 5 days covered and refrigerated without the whipped cream. If it’s already topped with whipped cream, consume within 2-3 days.
To Freeze – Place the cooled cheesecake, uncovered, on a baking pan and freeze until firm. Remove the cheesecake from the freezer, tightly wrap heavy-duty aluminum foil and place in a freezer bag. Seal, label, and store in freezer for up to 3 months. Thaw the cheesecake in the refrigerator overnight and garnish your cheesecake (with whipped cream) just prior to serving.
- Grease the sides on the pan with butter or non-stick cooking spray. This will help prevent the batter from creeping up the side and then falling.
- Beat in the eggs on the lowest possible speed to prevent too much air from being incorporated into the batter. Too much air will cause the cheesecake to collapse and over-beating will cause it to crack while baking.
- Adding a bit of flour to the batter. This helps firm up the cheesecake without relying solely on the eggs and because there is quite a bit of water content in pumpkin puree, you need a bit of flour to compensate and thicken things up.
- Stir in the pumpkin puree by hand instead of continuing to use your electric beater. This will help work out some of the air that was incorporated while beating in the eggs.
- Bake on a cookie sheet. The batter is quite thin and unless your springform pan is watertight, this will prevent any leakage from burning onto the bottom of your oven.
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: pumpkin cheesecake recipe, Thanksgiving dessert, best pumpkin cheesecake