For years, I asked my mom to make me a cheesecake every year for my birthday. I’m not really sure what that was all about, since I love regular cake so much. But I loved the tangy sweet flavor of cheesecake with strawberries on top. Likewise, I think it’s pretty clear on here that I love almost everything pumpkin. So one year, when I went to the Cheesecake Factory in San Francisco, I found out that during the holiday season they have pumpkin cheesecake and I just about lost my mind.
After that, I waited every. single. year. for that pumpkin cheesecake. If I was ever at the Cheesecake Factory anytime between August and November, I’d always ask if they happen to have pumpkin cheesecake earlier than they normally do. Of course, they always said ‘no.’ It was a holiday specialty and they coveted its release like a government secret.
So, when I went to a friend’s house for Thanksgiving when I was in law school, and found out that their family tradition is to have pumpkin cheesecake instead of pumpkin pie, I was pretty psyched. Well, my family has pumpkin pie, and I was a bit bummed to be missing out on that, but I was also absolutely elated that I was going to get to eat my pumpkin cheesecake for Thanksgiving dinner–and homemade no less!
Subsequently, it also inspired me to learn to make it myself. Here is the recipe that I finally settled on as being my favorite. Turns out, graham cracker crust is just too boring for something so stellar.
So enjoy this time of year! Make your own traditions, eat all your special foods, and make sure to hang with your loved ones as much as humanly possible. In the meantime, hopefully you’ll get to enjoy this cheesecake as much as I do.
Happy Cooking!!!
(The filling for this cheesecake originally appeared on ChewOutLoud.com here)
(The recipe for the cookies I use for this crust can be found here)
- For the Crust:
- One Dozen Harvest Cookies found here (or one box of ginger snaps)
- ½ Cup Butter
- ⅓ Cup Chopped Pecans (Optional)
- For the Cheesecake (This recipe originally appeared http://www.chewoutloud.com/2016/10/31/new-york-style-pumpkin-cheesecake/):
- 4 (8 oz) pkgs cream cheese, room temp
- 1¾ Cups White Sugar
- 3 Eggs
- 1 15 oz. Can Pumpkin Puree
- 1 Cup Heavy Whipping Cream (More for Garnish)
- 2 tsp Vanilla Extract
- 2 tsp Cinnamon
- 1 tsp Ginger
- ½ tsp Nutmeg
- ½ tsp Allspice
- ¼ tsp Cloves
- Preheat oven to 350, with rack in center.
- Crush all Cookies until they are fine crumbs. (I generally get a kick out of beating them with a rolling pin while in a plastic bag -- but of course you can use a food processor if you want. Lol.)
- Melt Butter.
- Combine Butter and Cookie Crumbs (and Pecans, if using) in a bowl until the Crumbs are coated.
- Press crust mixture into the bottom of a springform pan and bake for 10 minutes. Cool.
- Increase Oven temperature to 425.
- Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
- Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
- Bake cake for 45-90 minutes. (It could be my oven that makes this such a wide time frame, but the best thing to do is to watch it closely.)
- Cool for at least an hour. (If you can then stick it in the fridge for ½-1 hour, that will make it even better.)
- Gently run a thin knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
Leave a Reply