How To Make PUMPKIN CHEESECAKE

Pumpkin Cheesecake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Pumpkin Cheesecake Pie is the absolute best Thanksgiving dessert recipe. Making this Thanksgiving the perfect Thanksgiving starts with this recipe, and Chef Anna Olson is here to show you all the steps of this amazing recipe. Check it out below!

Ingredients

Crust

• 2 3/4 cups (390 g) chocolate cookie crumbs
• 2 Tbsp (25 g) packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup (115 g) unsalted butter, melted

Cheesecake Layer

• 1 pkg (8 oz/250 g) cream cheese, at room temperature
• 1⁄3 cup (70 g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 large egg, at room temperature
• 1/2 cup (125 mL) pure pumpkin purée

Pumpkin Pie Layer

• 2 cups (500 mL) pure pumpkin purée
• 1/2 cup (100 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3 large eggs, at room temperature
• 1 cup (250 mL) whipping cream
• Sweetened whipped cream, for décor (optional)

Directions

Step 1:

Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan.

Step 2:

For the crust, stir the cookie crumbs with the brown sugar and cinnamon and then stir in the melted butter until evenly combined. Press into the bottom and all the way up the sides of the pan. Bake for 10 minutes (no change will be noticeable). Let cool on a wire rack while you make the filling. Leave the oven on.

Step 3:

For the cheesecake layer, beat the cream cheese until smooth (by hand is easy enough) and then beat in the sugar, cinnamon, cloves and nutmeg. Switch to a whisk and whisk in the egg, followed by the pumpkin purée.

Step 4:

Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While it bakes, prepare the pumpkin pie layer. Whisk the pumpkin purée with both sugars and then whisk in the cinnamon, cloves and nutmeg. Whisk in the eggs and then the 1 cup (250 mL) whipping cream. Once the cheesecake layer has baked for 30 minutes, remove the pan from the oven and gently pour the pumpkin pie filling over the cheesecake—it will fill the pan right to the top.

Step 5:

Return the pan to the oven and bake for 50 to 60 minutes more, until only the centre of the pie shows signs of jiggling. Let cool in the pan on a wire rack to room temperature, up to 4 hours. Chill the cooled pie, uncovered, in the fridge overnight to set the filling.

Step 6:

If you wish to decorate the pie, remove it from the pan and carefully slide it onto a cake stand or a platter. Scoop the whipped cream into a piping bag fitted with a plain or star tip and pipe a crown just around the top of the pie or simply dollop the whipped cream in the centre. Chill until ready to serve.