Every year for the holidays, someone gets upset if there is not a pumpkin pie on the dessert table. I won’t mention any names, but I am married to him. I really don’t have a problem making pumpkin pie. What drives me crazy, is that once my beloved has had his piece, he is happy and done with this year’s pumpkin pie. That leaves almost an entire pie. My mother-in-law may or may not have a piece, but usually not. I don’t mind pumpkin pie, but I don’t want to eat a whole pie. The rest of the family will not touch it. So a few years ago, I decided to leave pumpkin pie off the menu and to make something that would appeal to more than two people at Thanksgiving. I know, I am a rebel. Instead, I made this delicious pumpkin cheesecake.
This cheesecake has just enough mild pumpkin flavor to make my husband happy, but it also has a delicious spiced cheesecake flavor from nutmeg, allspice and cinnamon. It smells and tastes like the holidays and our family loves it.
As it takes time to come to room temperature and then needs more for chilling, I always make my pumpkin cheesecake the weekend before Thanksgiving. When the cheesecake has cooled down to room temperature, I wrap it up tightly in plastic wrap two or three times, and leave it in the refrigerator until right before dessert.
I check my pumpkin dessert of my to do list and never have to worry about left over pie.
For more delicious organic holiday recipe ideas, please visit our recipe page.
| Prep Time | 30 minutes |
| Cook Time | 70 minutes |
| Passive Time | 8-24 hours |
| Servings |
people
|
- 2 1/2 Cup Organic cookie crumbs or graham crackers, if gluten free- use gluten free cookie or cracker crumbs
- 5 Tbsp Organic butter unsalted, melted
- 1 tsp Organic cinnamon
- 1 1/2 Tbsp Organic granulated sugar
- 1 Cup Organic granulated sugar
- 1/4 Cup Organic cornstarch
- 4 pkgs Organic cream cheese full fat, room temperature
- 1 Cup Organic canned pumpkin
- 1 tsp Organic vanilla extract
- 1/2 Tbsp Organic cinnamon
- 1/2 tsp Organic nutmeg
- 1/4 tsp Organic allspice
- 3 Organic eggs large, room temperature
Ingredients
Crust
Cheesecake
|
Rate this recipe!
|
- Preheat oven to 350°.
- Prepare a 9" springform pan. Form an X with two pieces of aluminum foil, placing the springform pan in the center. Tightly wrap the aluminum foil up the sides of the pan. The foil must be long enough to completely cover the sides of the pan. This will prevent any water leaking into the cheesecake while it is baking in a water bath.
- Cut out a 9 1/2" circle of parchment paper. Spray bottom of springform pan with cooking spray and then place parchment paper on it. This will enable you to remove the cheesecake from the pan and place on a plate. The extra 1/2" will allow you to get a finger hold on the parchment to remove the cheesecake from the bottom of the pan. If it does not matter if the cheesecake sits on the bottom of your springform pan while serving, then you can skip this step.
- Process cookies or crackers in a food processor until they become fine crumbs. If you do not have a food processor, place the cookies in a plastic bag and crush with a kitchen mallet.
- Combine cookie crumbs, cinnamon and sugar. Whisk until well combined.
- Add melted butter to cookie mix. Stir until well incorporated.
- Pat crumb mixture firmly onto the bottom and up the sides about one inch of the prepared springform pan.
- Bake in a 350 degree oven for 5 minutes. Remove and set aside to cool.
- In a stand mixer with a paddle attachment, combine the granulated sugar and the cornstarch. Blend until well combined.
- Add one package of room temperature cream cheese that has been cut into small pieces to the mixer. Mix on low until well blended.
- Scrape the mixer bowl.
- Repeat with the remaining cream cheese packages, adding cream cheese in small pieces and scraping the bowl in between each package until all the cream cheese has been incorporated.
- Blend on medium high for one minute. Scrape bowl.
- Add canned pumpkin and vanilla, blending on low until just combined.
- Add cinnamon, nutmeg and allspice to cheesecake mix, blending on low until well combined. Scrape bowl.
- One at a time, add eggs to the mixer bowl, blending on low until just combined. Scrape bowl.
- Gently spoon into prepared crust. Smooth out top of batter.
- Place pan in a water bath (see note below) and bake in a 350 degree oven for 1 hour - 1 hour 10 minutes until the edges have set and the middle has just a slight jiggle.
- Very carefully remove the pan from the oven. The water will be very hot, so use caution.
- Place springform pan on a cooling rack. Allow to cool completely to room temperature. This is a very important step. If your cheesecake is not completely cooled when wrapped and placed in the refrigerator, the cheesecake will contract and crack.
- Once the cheesecake is at room temperature, while still in pan, wrap in plastic wrap and chill in the refrigerator, 8 hours or overnight. Overnight is best.
- When chilled completely, run a knife around the edge, if needed, to loosen cheesecake from pan. Remove pan sides and place cheesecake on serving plate.
- If removing from the springform bottom plate, grab an edge of the parchment and using a spatula, carefully transfer chilled cheesecake to serving plate.
- Decorate as desired.
A water bath provides an even and gentle heat for cheesecakes and custards. It also adds moisture to the oven which helps cheesecakes keep from cracking.
A water bath is created with a baking pan. I use my roasting pan. It is deep enough for the cheesecake and water and it also has handles which makes it easier for me to lift it out of the oven. Place your cheesecake into a pan and add very hot water so that it surrounds that springform pan. The water should reach about one inch up the sides of the springform pan. Carefully place the pan into the oven without splashing water onto the cheesecake. After baking, the water will be very hot, so use caution when removing it from the oven.
This cheesecake can be made up to a week in advance. Leave the cheesecake in the springform pan and keep refrigerated until needed. Make sure to wrap the cheesecake well with plastic wrap so it does not absorb any other flavors from the refrigerator.
This Pumpkin Cheesecake recipe is organic, gluten free and vegetarian.
 |
|
|
|
