Pumpkin Harvest Cheesecake

Name: Pumpkin Harvest Cheesecake
Total time: P1D1H
Yield: 1
Cuisine: Fusion
Ingredients: chocolate wafer crumbs; pecans; butter; pumpkin purée (canned); eggs; brown sugar; cinnamon; ginger; nutmeg; cream cheese; sugar; cornstarch

Submitted by tbarron

Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.

YIELD

1 cake

PREP

20 min

COOK

55 min

READY

9 hrs

Pumpkin 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

CUP CHOCOLATE WAFER CRUMBS *

⅓

CUP PECANS
finely chopped

TABLESPOONS BUTTER

1 ½

CUPS CANNED PUMPKIN PURÉE

LARGE EGGS
room temperature

CUP BROWN SUGAR
firm packed *

1 ½

TEASPOONS CINNAMON

TEASPOON GINGER
ground

TEASPOON NUTMEG

PACKAGES CREAM CHEESE
softened, 8 ounces each

CUP SUGAR

TABLESPOON CORNSTARCH

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.