It’s fall. You know what that means. Time to jump on the I love everything pumpkin train! This pumpkin cheesecake is the perfect starting point because it’s got all the flavors of autumn that I am ready to devour and yet it’s a chilled dessert, which is exactly what I need right now while the weather is still pretty warm. OK, very, very warm. My sister made this over the weekend and it was a major hit. So put it on your to do list for this weekend. I like it best with a fresh cup of coffee for a perfectly decadent afternoon treat. Enjoy!
Ingredients for the crust:
1/2 cup all purpose flour
1/2 cup dark brown sugar
1/2 cup graham cracker crumbs
4 tablespoons butter, melted
1 egg yolk
Ingredients for the filling:
4 8 ounce packages of cream cheese, room temperature
2 cups (1 pound) dark brown sugar
5 large eggs
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 tablespoons vanilla
2 15 ounce cans pumpkin puree
Instructions for the crust:
Whisk together flour, sugar, and graham cracker crumbs. Add butter and egg yolk. Mix until all the crumb mixture is moistened by the butter and egg yolk. Press into the bottom of a 9″ springform pan and bake for 10 minutes at 375. Remove from oven and let cool.
Instructions for the filling:
Drain any liquid from the pumpkin puree. Two cans should yield a bit more than 2 cups once the excess moisture has been removed. You want exactly 2 cups of puree.
Whisk together flour, cinnamon, and pumpkin pie spice in a bowl. With a wooden spoon, mix in the salt, pumpkin puree, and vanilla. Beat in the eggs.
Using a stand or hand held mixer, combine the cream cheese and brown sugar until completely smooth. Gradually add in the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
Place the crust/pan in the middle of two layers of aluminum foil. Fold the foil up on the sides of the pan and the trim. Place the pan in a large roasting pan. Pour the pumpkin cream cheese filling into the pan.
Pour boiling water into the roasting pan so that it comes halfway up the side of the springform pan. Bake for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Remove the cheesecake from the oven and let it come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
When ready to serve, gently remove the springform pan from around the cake. Tip: run a knife around the sides of the cake to prevent sticking as you unlock the pan.
Serve the cheesecake topped with fresh whipped cream and a dusting of cinnamon.
adapted from this recipe