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Creamy Pumpkin Cheesecake w/ Vanilla Whipped Cream

November 18, 2015

This creamy pumpkin cheesecake has become a family staple for us in the past years. Although the more traditional pumpkin pie is delicious, we prefer this upgraded classic. I love that you can make this the day before thanksgiving so there is one less thing to worry about the day of, and more time to spend with family. You can also customize it to your family’s preference. I made this cheesecake with a gingersnap crust, but you can most definitely make it with graham crackers instead. You can also choose to serve this just as it is, without any toppings (like we normally do) or, if you’re feeling fancy, you can whip up some fresh vanilla whipped cream and then top it off with some candied pecans. I love the crunch that the pecans add to offset the creaminess of the cheesecake. You could also just use raw pecans. You have plenty of options! But the result will be the same- an absolutely delicious and creamy cheesecake that will wow everyone at your dinner table this holiday season.

Our ingredients:

pumpkin cheesecake

For the crust:

  • 2 1/2 cups gingersnap cookie crumbs (or graham cracker crumbs)
  • 1/3 cup brown sugar
  • 5 tblsp. butter
  1. Using a food processor, blend your cookies until fine crumbs form. Add brown sugar and melted butter (If using graham crackers instead, use 10 tbsp. butter). Pulse until everything comes together (about 30 sec.)
  2. Press your crumbs into a 10″ springform pan so they come up the sides a little. I used a short drinking glass for this but you can use a spoon as well. Bake at 325* for 10 minutes and let it cool while preparing your filling. pumpkin cheesecakepumpkin cheesecake

For the filling:

  • 4 (8oz.) packs cream cheese, softened 
  • 2 cups brown sugar
  • 1/4 cup sour cream
  • 15 oz. canned pumpkin 
  • 5 eggs
  • 1 tblsp. vanilla
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 2 tblsp. flour 
  1. In your stand mixer with a paddle attachment, mix cream cheese and brown sugar on low speed until smooth and no lumps of cream cheese remain (about 2-3 minutes), stopping and scraping down the sides a couple times in between. (Make sure you mix on low speed so you don’t incorporate too much air into your filling or it will crack in the oven)pumpkin cheesecake
  2. In a separate medium sized bowl, mix remaining ingredients with a whisk until completely smooth. Add to the cream cheese mixture and mix for an additional minute on low speed until incorporated. pumpkin cheesecakepumpkin cheesecake
  3. Pour your mixture into the prepared crust. Wrap the springform pan with aluminum foil around the bottom and sides. Place your cheesecake into a roasting pan (or larger springform pan) and fill it up with boiling water so the water comes halfway up the sides of the cheesecake. *You can skip the water bath and just bake your cheesecake in the oven on its own, but I highly recommend the water bath. It ensures even cooking and prevents the cheesecake from cracking. pumpkin cheesecake
  4. Cook at 325° for 1 hour 30 minutes or until sides are set and center is still a bit jiggly. Turn oven off and open the oven door a little bit, leaving cheesecake in oven for an additional hour. This will also help your cheesecake from cracking because there isn’t a drastic change in temperature as it is cooling in the oven.
  5. Take cheesecake out from oven and let it come to room temperature before covering it with plastic wrap and refrigerating overnight. Bring to room temperature 30  minutes before serving, remove springform pan by running a knife around the edges, top with whipped cream and these amazing candied pecans and enjoy!pumpkin cheesecake

For the Whipped cream:

  • 1 cup heavy cream (make sure it’s very cold)
  • 1 tblsp. vanilla
  • 2 tblsp. powdered sugar
  • 1/2 tsp cinnamon
  • 1 tsp. gelatin powder

*This recipe calls for gelatin to stabilize the whipped cream, meaning it will hold its shape for days without falling or being sensitive to temperature but you can skip this step if you plan on consuming your whipped cream right away. 

  1. Stick mixer bowl and whisk attachment into freezer for 5 minutes while preparing gelatin mixture.
  2. Dissolve 1 tsp. gelatin in 1 tblsp. of water and wait for all the water to be absorbed. Once mixture is hard, microwave for 10 seconds so it can become liquid again and set aside to cool to room temp.
  3. Whip your cream, vanilla, powdered sugar and cinnamon on high speed until soft peaks begin to form. Check your gelatin to make sure it hasn’t hardened back up and if it has, microwave for 3-5 seconds. You want it to be warm, but not hot. With the whisk going on high speed, pour your gelatin mixture in right where the whisk hits the cream. Wait for stiff peaks to form and turn off your mixer. Don’t over beat or it will start to get lumpy and separate. Transfer to a pastry bag and pipe pretty swirls on your cheesecake or just set it out in a bowl for your guests to scoop their own portions.

 

 

Creamy Pumpkin Cheesecake w/ Vanilla whipped cream

Creamy Pumpkin Cheesecake w/ Vanilla whipped cream

Ingredients

    For the crust:
  • 2 1/2 cups gingersnap cookie crumbs
  • 1/3 cup brown sugar
  • 5 tblsp. melted butter
    For the filling:
  • 4 (8oz.) packs cream cheese
  • 2 cups packed brown sugar
  • 1/4 cup sour cream
  • 15 oz. can pumpkin pie filling
  • 5 eggs
  • 1 tblsp. vanilla
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 2 tblsp. flour
    For the Whipped Cream:
  • 1 cup heavy cream (make sure it's very cold)
  • 1 tblsp. vanilla
  • 2 tblsp. powdered sugar
  • 1/2 tsp cinnamon
  • 1 tsp. gelatin powder

Instructions

  1. Using a food processor, blend your cookies until fine crumbs form. Add brown sugar and melted butter (If using graham crackers instead, use 10 tbsp. butter). Pulse until everything comes together (about 30 sec.)
  2. Press your crumbs into a 10" springform pan so they come up the sides a little. I used a short drinking glass for this but you can use a spoon as well. Bake at 325* for 10 minutes and let it cool while preparing your filling.
  3. In your stand mixer with a paddle attachment, mix cream cheese and brown sugar on low speed until smooth and no lumps of cream cheese remain (about 2-3 minutes), stopping and scraping down the sides a couple times in between.
  4. In a separate medium sized bowl, mix 1/4 cup sour cream, 15 oz. can pumpkin pie filling, 5 eggs, 1 tblsp. vanilla, 1 tsp. salt, 2 tsp. cinnamon, 1 tsp. pumpkin pie spice and 2 tblsp. flour with a whisk until completely smooth. Add to the cream cheese mixture and mix for an additional minute on low speed until incorporated.
  5. Pour your mixture into the prepared crust. Wrap the springform pan with aluminum foil from the bottom to the sides. Place your cheesecake into a roasting pan (or larger springform pan) and fill it up with boiling water so the water comes halfway up the sides of the cheesecake. You can skip the waterbath and just cook your cheesecake in the oven like normal but I would highly recommend the water bath. It ensures more even cooking and prevents the cheesecake from cracking.
  6. Cook at 325* for 1 hour 30 minutes or until sides are set and center is still a bit jiggly. Turn oven off and open the oven door a little bit, leaving cheesecake in oven for an additional hour. This will also help your cheesecake from cracking because there isn't a drastic change in temperature as it is cooling in the oven.
  7. Take cheesecake out from oven and let it come to room temperature before covering it with plastic wrap and refrigerating overnight. Bring to room temperature 30 minutes before serving, remove springform pan by running a knife around the edges, top with whipped cream and candied pecans and enjoy!
    For the Whipped Cream:
  1. Stick mixer bowl and whisk attachment into freezer for 5 minutes while preparing gelatin mixture.
  2. Disolve 1 tsp. gelatin with 1 tblsp. water and wait for all the water to be absorbed. Once mixture is hard, microwave for 10 seconds so it can become liquid again and set aside to cool to room temp.
  3. Whip your cream, vanilla, powdered sugar and cinnamon on high speed until soft peaks begin to form. Check your gelatin to make sure it hasn't hardened back up and if it has, microwave for 3-5 seconds. You want it to be warm, but not hot. With the whisk going on high speed, pour your gelatin mixture in right where the whisk hits the cream. Wait for stiff peaks to form and turn off your mixer. Don't over beat or it will curdle and turn watery again. Transfer to a pastry bag and pipe pretty swirls on your cheesecake or just set it out in a bowl for your guests to scoop their own portions.
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http://sweetsomethingsblog.com/2015/11/18/creamy-pumpkin-cheesecake-w-vanilla-whipped-cream/

pumpkin cheesecake

 

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5 Comments

  • Reply Olya shem November 23, 2015 at 10:27 pm

    This recipe is similar, but a little diff than the one I usually use. I’ll be trying it this year!

    • Reply Irina November 24, 2015 at 8:53 pm

      It was the best cheesecake i’ve ever made olya! You definitely need to make this for the family!

  • Reply Olya Shem November 27, 2015 at 11:53 am

    Cheesecake was a hit! I didn’t do a water bath (didn’t have anything bigger than my 10in springform), so it did crack. I guess the water bath does the magic. I made the whipped cream to cover up the cracks 🙂 It tasted great!

    • Reply Irina November 29, 2015 at 6:55 pm

      Yay! Glad that you tried it out and liked it! Water bath definettly makes a difference! I’ve noticed that even though it does require an extra step, it’s worth it in the end!

  • Reply Cream Cheese Pumpkin Pie - Yuli Cooks October 21, 2017 at 9:09 pm

    […] it tastes very much like a pumpkin cheesecake, this pie is much easier to prepare. I love how quickly the filling comes together. And if you […]

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