By Casa de Suna
Published Oct 12
There are very few things better than pumpkin pie.
There are very few things better than cheesecake. What’s better than pumpkin pie and cheesecake? Pumpkin pie cheesecake, of course. And we’ve got tips for perfecting it: fill a roasting pan with hot water on the lower oven rack instead of opting for a water bath. You’ll get all of the benefits of steam without the complications. To serve, add a touch of skim milk powder to the cream to keep things stable longer if you have it on hand.
Shop This Article
How to Make It
Difficulty: Easy
Overall Time: 5 hrs 35 min
Prep Time: 50 min
Cook Time: 45 min + 4 hrs cooling/chilling time
Serves: 8 to 10
INGREDIENTS
Crust
- 1 pkg (8.8oz / 250 g) Biscoff cookies
- 1 tbsp granulated sugar
- ⅛ tsp fine sea salt
- ⅓ cup unsalted butter, melted, plus more for buttering pan
Filling
- 2 blocks (8.8 oz / 250 g each) Philadelphia-style cream cheese, quartered, at room temperature
- ½ cup lightly packed dark brown sugar
- ¼ cup granulated sugar
- 2 tbsp fancy molasses
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Freshly grated nutmeg to taste
- 1 cup pumpkin puree, at room temperature
- 3 large eggs, at room temperature
To assemble
- 1 cup 35% cream
- 1 tbsp skim milk powder (optional)
- 1 ½ tsp icing sugar
- ⅓ cup pecan halves, lightly toasted and coarsely chopped
INSTRUCTIONS
- Position racks in center and bottom third of oven. Preheat to 325°F.
- Lightly butter base of an 8-inch smooth-based springform pan. Line bottom with parchment and set aside.
- For the crust, whirl cookies in the bowl of a 14-cup food processor until very finely crumbled. Add sugar and salt and pulse to combine. Add melted butter and continue pulsing until mixture resembles wet sand. Scrape into prepared pan. Using a flat measuring cup, very firmly press crumbs into the bottom and 1 ½-inches up the sides of the pan. Using your fingertips, continue to firmly press sides to ensure they’re adhered to the pan (this helps with unmoulding). Bake in center of oven until set, about 15 minutes. Transfer to a rack if finished baking before filling is prepared.
- Meanwhile, for the filling, boil a full kettle of water. Add cream cheese, sugars, molasses, and spices to the clean bowl of food processor. Whirl, scraping down sides halfway through, until completely smooth with no lumps remaining, about 1 to 2 minutes. Add pumpkin, then continue processing, scraping down sides halfway through, until mixture is fully combined, about 1 minute. Scrape down sides, then add eggs. Pulse 5 to 6 times just until fully emulsified (do not overmix). Scrape filling into prepared crust; smooth top.
- Set a large roasting pan in the bottom third of oven. Fill with boiling water, about ¾-inch deep. Set cheesecake on center rack of oven and bake until edges are just set but center lightly wobbles when shaken, approximately 45 to 50 minutes. Remove from oven and let it cool on a rack for 1 hour. Chill in refrigerator for at least 3 hours or up to overnight.
- To assemble, release the springform pan, very carefully running a small offset spatula along the edges, if needed. Gently run spatula under the bottom to loosen, then transfer cheesecake to a cake stand or plate, removing parchment if desired. Whisk cream with skim milk powder and sugar in a medium bowl until soft peaks form, about 2 minutes. Spoon over cheesecake. Sprinkle over pecans. Serve immediately.
9290
9291
