Pumpkin Harvest Cheesecake
Submitted by tbarron
Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.
YIELD
1 cakePREP
20 minCOOK
55 minREADY
9 hrsPumpkin pie and cheesecake had a baby, and it’s gorgeous.
A chocolate cookie crust holds a silky pumpkin filling spiced with cinnamon, ginger, and nutmeg.
The cream cheese makes it impossibly smooth while the brown sugar adds that deep, molasses-like sweetness.
Drizzle melted chocolate over the top and ring it with whole pecans for a presentation that screams Thanksgiving.
Variations
- Skip the chocolate drizzle for a cleaner pumpkin flavor
- Use gingersnap crumbs instead of chocolate wafers for a spicier crust
- Top with maple whipped cream for extra autumn vibes
Kitchen Tips
- Bring cream cheese to room temperature to avoid lumps
- Run a knife around the edge immediately after baking to prevent cracking
- Refrigerate overnight; cheesecake needs time to set properly
Ingredients
Directions
Crust: Heat oven to 350℉ (180℃) F Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50 to 55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker’s Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake.
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