New York Style Pumpkin Cheesecake

Now that the first week of November has whizzed by, the stores are unfolding their holiday displays.

Most of the Halloween costumes and candy on clearance have given way to the shiny array of Christmas decor.  The upcoming holidays are making their way to the forefront of people’s minds and plans.

Busy season, celebratory season…that time of year is just around the corner.

NY Style Pumpkin Cheesecake

Not wanting to get overly caught up in the hustle and bustle of holiday fanfare, I’ve made an effort in recent years to slow down enough to truly enjoy the beautiful holiday season.

Many of my friends have taken to Facebook to share a piece of gratitude each day of November, in honor of Thanksgiving.  I haven’t jumped on that bandwagon, but I have been knuckling down to being present in the moments.  And noticing the blessings in the moments.

Not that I’ve been altogether successful, because I’m not naturally slow and unhurried. Like most of you, I wear many hats.

New York Style Pumpkin Cheesecake 2

It’s crazy-perfect timing, but I am indescribably thankful to be going through the heart-stopping book aptly dubbed One Thousand Gifts.  A group of phenomenal women and I are doing this together, and it’s game-changing.  You may have heard of this NY Times Bestseller by Ann Voskamp, who also authors this madly inspirational blog, A Holy Experience.

And, no, this is not an advertisement or sponsored post.  I just can’t possibly stroll through Thanksgiving season without sharing what I’m reading and loving this November with you.

Ok…and eating too. :)

New York Style Pumpkin Cheesecake 3

So.  How about this New York Style Pumpkin Cheesecake?!

If you’re around us and this lil’ ol’ blog long enough, you know we are cheesecake buffs.  Cheesecake freaks, really.  These Chocolate Chip Cheesecake Bars are diet-busters, but SO worth each bite!  My all-time, best-in-universe cheesecake recipe is this White Chocolate Raspberry Cheesecake that people say is totally better than Cheesecake Factory’s.  I won’t deny it.  ;)

One thing I’m certain of:  I’d rather make an entire decadent cheesecake of my favorite flavor, for the price of just one slice at said restaurant!

New York Style Pumpkin Cheesecake 1

What is there to be said about this luscious New York Pumpkin Cheesecake?  It is the best of both worlds, for pumpkin aficionados and cheesecake fans alike.

The past few years, this pumpkin cheesecake has happily graced our Thanksgiving dessert table.  This pumpkin cheesecake has more than earned that coveted spot; it’s the dessert everyone looks forward to every year.  Tell ‘em to save room for this, because it is that good.

Rich, dense, and high.  Creamy, smooth, and satiny.  Thick gingersnap crust. The flavors of fall spices, pumpkin, and cream cheese meld together like no other.

Taste it.  Savor it.  Experience it.  Happy November :)

New York Style Pumpkin Cheesecake
 
Every bit as good or better than Cheesecake Factory's seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that's high, dense, rich, and full of the best fall flavors. On top of a gingersnap crust. Seriously. Give it 24 hours to chill.
From:
Recipe type: dessert
Serves: 12
Ingredients
  • For the Crust:
  • 1 (12 oz) box of crispy gingersnap cookies
  • ½ cup (1 stick) salted butter, melted
  • For the Cheesecake:
  • 4 (8 oz) pkgs cream cheese, room temp
  • 1¾ cups white sugar
  • 3 large eggs, room temp
  • 1 (15oz) can pure pumpkin puree
  • 1 cup heavy whipping cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • Optional chopped pecans for garnish
Directions
  1. Preheat oven to 350F, with rack in center.
  2. Using a food processor (or heavy duty blender or freezer bag and rolling pin,) crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Grease the bottom of 10-inch springform pan. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan.
  3. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
  4. 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.
  5. Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
  6. Place cheesecake pan on a large baking sheet and bake at 225F on center rack, 3½ to 4½ hours until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set. Crack oven open a bit and let cheesecake cool at least 2 hours in the oven (I often let it cool in cracked oven even longer, until it is almost room temp.) Place on wire rack and let cheesecake cool to room temp.
  7. Cover and let it completely chill in fridge. (This gradual baking method prevents cracking and sinking on top.)
  8. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
  9. * Note: If you need a faster baking method, you can bake at 350F for about 1 hour, 15 minutes. Still let it cool in the oven with door ajar for at least 1 hour, before covering and completely chilling in fridge. Cheesecake may always crack or sink a bit with the higher baking temp.
  10. * Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat!

Source:  Chew Out Loud, adapted from Bon Apetit

 

P.S.  Don’t forget Stabilized Whipped Cream – no more runny, temperature-sensitive whipped cream!

Stabilized Whipped Cream 3 

 

Comments

  1. Mmm, it’s so yummy, I like it!

  2. When you open the oven door are you turning the oven off, or leaving it on?

  3. What did you sprinkle on top of the cheesecake?

  4. I just baked a different pumpkin cheesecake and wish I would have found your recipe sooner. My filling ran all over the cookie sheet I was baking it on and I have a big mess. I turned the oven temp down-it was 350-and let it bake for almost 1-1/2 hours . It is all brown and ugly. I hope a maybe can salvage it by letting it cool gradually and topping with whipped cream all over. too bad I have company coming over for dinner-now ive got to run to the store for dessert. .

  5. Christina Schelle says:

    Is the whipping cream for the cheesecake, or to serve atop?

    • Hi, Christina! The whipping cream listed in ingredients is definitely for the cheesecake! For a great Stabilized Whipped Cream to pipe on top, see the link below my recipe :) Enjoy!!

  6. My daughter made this cheesecake for her son’s two year old birthday. Oh my! It was fabulous! The little guy sat there, put his fork down and poked his finger into that creamy pumpkin and just licked it off. He continued using his finger for a spoon until he had enough. I am going to make it and take it to a family thanksgiving dinner. (with fresh cooked pumpkin)

  7. How far in advance can I make this cheesecake?

    • I’m making mine 2 days ahead of time this year :) Typically, you can make it a couple days ahead and keep chilled/covered in fridge until ready to serve. Thanks for writing, Mariana!

  8. Nan Beagle says:

    Wow!…something went majorly wrong! My first concern was when the ingredients filled the 9″ springform pan to the brim. I opted for the long and slow cooking method, but after 3 1/2 hrs., it was still jiggly all over. I cooked it another 1 1/2 hrs and it was still way underdone, so I turned it up to 250 for about another hour – still underdone. So I turned it up to 300 and before long it overflowed all over the place! I’ve re-read the recipe a dozen times and it was followed perfectly. What happened?? I would definitely try it again, but I don’t know where to adjust. Help!

    • Nan! Wish I could be there to see how it went down, and to help out! I just finished making this recipe just today! (Every holiday) I baked it in my 9.5″ springform, and had an inch at the top to spare. I probably baked mine around 4 to 4.5 hours this time. The true temp of one’s oven matters. The temp of your ingredients may make a difference, too. If your batter is chilly, it may take a bit longer. I will modify baking instructions a bit to help others who might have oven issues. Cheesecakes don’t seem “done” when time is up. It will still be jiggly, with just the edges somewhat set. It is essentially a hot custard inside, which firms upon chilling. My suggestion would be to go ahead and take it out earlier. When it is fully chilled, it will set :)

  9. Nan Beagle says:

    PS – the spillovers taste delish!! :-)

  10. Hi! I don’t have salted butter for the crust. If I use unsalted butter, how mych salt should I add? Thank you!!

  11. Asia Price says:

    Can I make the recipe with 24oz. of cream cheese instead of 32oz. Will It still taste the same?

  12. My cheesecake is now in the oven and it looks perfect. However there was so much batter that it filled the recommended springform pan plus another one that I had which is a bit smaller. I followed the instructions exactly. Would love to send a photo when they come out of the oven.

  13. Hi again! I made this for Thanksgiving and OH MY GOODNESS!!!! The texture is soo rich and creamy, and the taste was great!!! I can’t wait to make this again!!!

  14. I want to make this pumpkin cheesecake in mini’s does anyone know how i would measure it out? please help trying to make this for xmas..
    thanks

    • PLEASE HELP I DOES ANYONE KNOW THE MEASUREMENTS I WOULD NEED TO MAKE THIS IN MINI FORM… PLEASE THANK YOU

      • Hi, Lynn! I have yet to make these in mini form, so I don’t have exact measurements for that…but I can try to steer you in the right direction!

        It does depend largely on how many minis you want. I would just halve this recipe because this recipe makes quite a large cheesecake. I’m estimating you’d get at least 24 minis if you halve this recipe.

        I would divide and press crust into greased mini muffin tins, bake it 6-8 min, and then fill tins with batter. I would not go low/slow with minis. Try 350F for 20 minutes, or until mostly set. Chill overnight in the tins before carefully removing. You can also use mini liners, which I like for ease of removal. Squeeze a dollop of whipped cream on top of each mini, and you should be set!

  15. Hi! I have another question. After making this for Thanksgiving, I got requests for this cheesecake for Christmas also! I am making 2 this time and one of the pans I have is a 10 inch spring form pan. Do I need to adjust the cooking time or temp? Thank you!!

    • Hi, Megan! Wow, you are awesome :) So glad you and everyone enjoyed it! I am thinking you can keep mostly to the same baking time, but just take a peek at it around 30 minutes earlier, to make sure it’s not overbaking. With the low and slow method, though, it is hard to overbake it. Merry Christmas and happy cheesecake eating :)

  16. Marie Hall says:

    I made this cheesecake a couple of weeks ago as a trial! It was wonderful! I, too, had extra batter.. and wasn’t prepared to do anything with it. Today I am making it in a 10″ pan and it seems to fill it beautifully. I see someone had asked about using the bigger pan just a few days before! So glad I checked back to see your response! Thank you. This will be a new Holiday tradition for sure!

  17. This is the BEST pumpkin cheesecake I’ve ever had despite running into some of the problems others have had. Mine too had too much batter and overflowed the pan when baking. It souffléd up in the oven, took so long to cook 5+ hours then fell when cooling. Didn’t affect the taste at all, just the look. It was creamy, rich and delicious. Perfect balance of a cheesecake and pumpkin pie.

    What I think happened was I used the whip attachment on my Kitchenaid instead of the paddle when making it. So it incorporated too much air into the batter. All the air in the batter created more volume which was why it filled the 9 inch springform to the brim and then soufflé up when cooking. Next time I will either use the paddle attachment instead or just use a 10 inch springform. Will definitely be making this again!

    • That is so awesome to hear! So glad you loved it; we sure do! I will modify instructions a little, to help with batter volume…it helps to hear from everyone. (Yes – With my Kitchen Aid, I use the paddle attachment and mix only until incorporated, so that could be why my batter is usually fine in a 9-inch) So glad you came by, and thanks for letting us know how much you liked this! :)

  18. If you don’t have a stand mixer will folding with a spatula work or does the stand mixer “fluff” as well?

  19. Carolann Regnell says:

    Hi. What is the purpose of the pan of hot water at the bottom rack of the oven? Also, do you take it out while the cheesecake is in the oven or leave it at the bottom? Thanks so much for the help. I really want to make this recipe!

    • Carolann, the hot water pan helps retain moisture in the oven while baking, so the cheesecake doesn’t dry out and form cracks at the top. You simply leave it there the whole time and take it out after baking when it’s cool enough :)

Trackbacks

  1. [...] Recipe and Photo credit to chewoutloud.com  [...]

  2. […] York style cheesecake with a touch of autumn flavour. New York Pumpkin Cheesecake is an ideal finale to any fall dinner party. Serve with cups of strong, steaming coffee. (Via Chew […]

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