A devilish combination of pumpkin pie and creamy cheesecake. I love how the subtle flavors of fall gently spice this decadent dessert. I thought I should sneak in one last effort before we wrap up our #squashlove blog hop.
The base of this recipe is Martha Stewart’s which I’ve adapted and made my own. For the crust, I’ve used wholewheat digestive biscuits with a spoon of butter and brown sugar. As a rule (and these are just my own silly shenanigans) in every cheesecake I bake, I always add a hint of cinnamon to my crust. For the filling, I’ve used homemade pumpkin puree and homemade pumpkin pie spice mix (post coming soon!) Flour has ben entirely avoided and the biggest change from the base recipe are the temperature and method of baking. This cheesecake has been baked in a bain marie (aka water bath). Not only does it heat the oven in a controlled manner but 9 out of 10 times you will not have a cheesecake with imperfections such as surface fractures. Baking a cheesecake is not difficult, nothing more than a quick assembling and mixing of minimal ingredients but these little tips can make you pro in no time!
Here are some tips you can keep in mind before baking a cheesecake:
– Preheat your oven and let it first reach the desired temperature
– Ensure all ingredients are measured accurately and at room temperature
– Resist – no – DO NOT open the oven door during baking
– Ensure the bain marie or water bath is warm
– Mixing is key and after you have beaten the sugar and cream cheese, you may use a wooden spoon to do the rest. You do not want to over work the batter. Over-beating incorporates additional air which tends to cause cracks and fissures and yields a dry texture
– Once out the over, let it cool down completely before taking out of the springform pan
– The best test to determine the ‘doneness’ is to insert a wooden toothpick in the center and check if it’s come out ‘clean’
Don’t be afraid to pick up your beater and bake one right away. These tips is my from my very little experience and the few cheesecakes I’ve baked (okay, maybe a couple hundred.) When I started a few of years ago, my cheesecakes tasted lovely but often looked like earthquake epicenters.
If you’re wondering why my cheesecake is so thin, it’s because I baked only 1/4th of the quantities indicated in the recipe. Too many desserts lying around the house … is well, not very waistline-friendly.
- For The Crust
- 1¼ cups whole wheat digestive biscuits
- ¼ cup sugar
- 4 tablespoons unsalted butter, melted
- ½ teaspoon cinnamon
- For The Filling
- 4 packages (8 ounces each) bar cream cheese, very soft
- 1¼ cups sugar
- 3 tablespoons flour (I did not use any flour)
- 1 cup pumpkin puree (I used homemade)
- 2 tablespoons pumpkin-pie spice (I used homemade)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4 large eggs, room temperature
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a processor, beat biscuits, sugar, cinnamon and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (only if you’re using. I did not use any. In any case, do not overmix).
- Add pumpkin puree, pie spice, vanilla, and salt; mix using a wooden spoon just until smooth.
- Add eggs one at a time, mixing until each is incorporated before adding the next. (don’t use the beater, use a wooden spoon so that you don’t overmix the batter).
- Cover the springform pan with foil on all sides (this would prevent from any water entering it once placed in the water bath).
- Place springform pan in a bain marie or a water bath. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 280F. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
I’ll be back with many more flavors, combinations and tips as we go along but in the meantime, go ahead and treat yourself to a slice or two.
46 Responses to Pumpkin Cheesecake
smart smart! Wish I would have thought to make y cheesecakes 1/4 less thick! :) Now I will! Great photos! :)
Katie @ Epicurean Mom
Beautiful! Can I have a slice, please.
That is a perfect cheesecake. So clean looking with no fissures. Beautiful. Reducing recipe measures is a smart thing .
Great clicks and lovely looking cheesecake. thanks for sharing those handy tips.
Your cheesecake looks super delicious and really pretty with the chocolate drizzle. Will bookmark and try and remember this for next year.
Quite lovely, and pumpkin cheesecake is a personal favorite. Looks like a winner.
Mmmmmmm….beautiful cheesecake! And I LOVE that you made a thinner version for a thinner you :)
I still have never made a cheesecake, my dear friend always did for me. I guess this year is the year, I have been feeling the urge to try to make one. Thank you for all the tips, they are very helpful! Your cheesecake sounds wonderful, and great idea to make a 1/4 if recipe:-) Hugs, Terra
Your cheesecake looks amazing. I like the fact that it is not bright orange which means that it is not heavy on the pumpkin flavor, just enough to compliment the cream cheese. Great dessert-yum!
This cheesecake is gorgeous. A thinner cheesecake… I like the sound of that!
Stunning. Truly stunning.
Looks so good! I love pumpkin cheesecake, it’s the best kind of cheesecake!
i know this must taste pretty fabulous b/c i make a pumpkin pie with a cream cheese layer! i’ve mixed the two together before too and it is delicious. yours looks absolutely perfect!
What a gorgeous, gorgeous cake. I mean really could this cheesecake look any more perfect?
I’d love a piece, I still haven’t gotten to try a pumpkin cheesecake.
Mmm I made a pumpkin cheesecake for Thanksgiving and it was a huge hit!
Your cheesecake is gorgeous and I like the chocolate drizzle on top.. Thank you for all of your helpful tips.
Truly lovely, your desserts are always stunning and your photos make a person want to indulge in a slice or two.
This is a beauty of a cheesecake. Your wholewheat digestive biscuit crust looks wonderful and sounds great. A nice change-up from a graham or chocolate crumb crust.
What a fabulous looking cheesecake, An! I’m sure it’s as terrific-tasting,too! Glad you hopped along again with our Squash love! So much fun, isn’t it?
I love this recipe, and I, too, did not use flour. Makes great filling for macarons. Beautiful, An! Thanks for sharing!
Sure it is as tasty as it looks! Perhaps will abandon diet and try it :)
Oh my! This looks fabolous! I could go for a slice right now!!
I rather like the idea of a thinner cheescake. Always an irresistible yet decadent treat, a more tart sized wedge is appealing. Brilliant idea for a lovely seasonal treat.
This cheesecake looks fantastic, so creamy, so perfect. Thanks for sharing your tips.
This looks like perfect cheesecake. I love pumpkin cheesecake, yum!
I think I’ve died and gone to heaven! This cheesecake looks so yummy!
I add cinnamon to most of my baked goods as a general rule. And here I was all proud of my pumpkin cheesecake, and you’ve totally one-upped me with a superior one! Love the chocolate drizzle on top.
I love this! and the thanks for the tips, I do get cracks even when baking with bain marie but luckily the cracks closed up when the cake cooled.
It looks insanely good! I need a bite of it—scratch that, I need a slice! I can just imagine how amazing that tastes, with the chocolate drizzled on top, oh yes! Awesome recipe :)
Haha – giggled at your last line. Too true! ;) Looks and sounds wonderful. Beautiful.
Thanks for all the tips, love how smooth this cheesecake turned out :) perfection!
What a perfect cheesecake. Looks delicious!
Pumpkin Cheesecake always makes me and my tummy so happy!
This looks yummy! Do you know in many parts of the Asia (such as Pakistan, India, Bangladesh etc) pumpkin is an ingredient of savory recipes only. Most people here cant imagine it as an ingredients for desserts.. I love it both ways though.. Pumpkin makes me very happy :D
I love the presentation, it’s gorgeous, but I really really like the pumpkin idea!! A pumpkin cheesecake mmm sounds amazing!
Wow…absolutely devilish cheesecake! I have been missing on many of your scrumptious creations of late, will check them out.
Pumpkin and chocolate together are amazing! How beautiful!
Gorgeous – much better than pie ;-))
A hint of cinnamon in the crust is a nice touch, especially with a pumpkin filling.
Yum! LOVE pumpkin cheesecake … just posted my version, too. I agree with you about the touch of cinnamon in the crust — it’s fabulous that way! Love the drizzles over the top of yours.
Your pictures are awesome.. especially that last one! Looking forward to your other posts/flavors!
Oh what a great idea – and so simple! Love the fact that you always put cinnamon in the base – I would totally vote for that ;)
This looks just gorgeous!! One of my favorite desserts is pumpkin cheesecake. I’ve saved this one to make the first chance I have!
STUNNING! I had a really, really good pumpkin cheesecake once and I can’t believe how beautifully creamy it tasted. Loved it so much! Unfortunately, my friend moved away and I haven’t been able to get the recipe off him since. Very thankful for this recipe. Can’t wait to try it out!
I am simply amaze with your fantastic baking skills and I can’t stop admiring all those you have baked including this pumpkin cheesecake. I also like the tips you share on how the handle the baking process. Having said that, I am like having difficulties trying to look for your latest post because the dates seems to be running back or behind time. Maybe that’s how you have set your blog. I am hoping I did the right thing by clicking this post as the latest in your blog.
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