This produces the texture I am looking for. Creamy and just set. I serve with warm caramel sauce

Pumpkin cheesecake


  • For the crust: This is what I use, but you can use your own favorite crust
  • 18 2″ gingersnaps (ground)
  • 3/4 c toasted pecans(ground)
  • 1 tbs sugar
  • pinch or 2 of salt
  • 1/4 c melted butter
  • 1/2 tsp cinnamon (optional) I use more cuz I like it. I put this in my crust rather than in the filling

  • Filling:

  • 1 cup (250ml)pumpkin puree ((*not pumpkin pie filling)If using fresh pumpkins be sure to bake before pureeing. I jus use canned. Fresh is too much work
  • 1 cup sugar
  • 2 cups whipping cream chilled (not whipped)
  • 2 250gram pkgs cream cheese room temperature
  • 2 large eggs
  • 2 large egg yolks


    Heat oven to 350***

  1. grease btm and sides of 9″ springform
  2. For crust: combine all ingredients
  3. Press with fingers or back of spoon onto btm and about
  4. 2/3 up the side of pan. refrigerate
  5. Filling:optional(this step improves flavour of pumpkin and dissolves the sugar)place pumpkin and sugar in heavy saucepan and heat over med heat
  6. stirring constantly until mixture begins to sputter
  7. Reduce to low and continue stirring til it darkens and
  8. texture is that of applesauce. Pour into food processor (I just use a hand blender for this part)
  9. and process for about a minute. This just ensures it is silky smooth.
  10. *If using
  11. a food processor for the pumpkin puree you can pour the chilled cream in with motor running on low. Add softened cheese and beat
  12. til smooth(about 30 sec) Be sure to scrape sides to ensure no lumps. Add eggs and yolks
  13. and process about 6-7 secs until just mixed in.
  14. **I don’t use a processor so I just put everything into my kitchenaid and mix in there constantly scraping the bowl because I hat lumps in my cheesecake. After I am satisfied there is no more lumps then I add the eggs and yolks all at once and just barely mix them in
  15. Important to do eggs last and only just until incorporated.
  16. Remove pan from fridge.Use double layer of foil and wrap outside bottom and sides of
  17. pan***This is done to stop water from getting into cheescake and crust. Be sure it is
  18. well sealed.
  19. Now pour mixture into prepared pan. Place foil wrapped pan inside a larger shallow
  20. pan and surround with 1″ of VERY hot water
  21. Bake for 45 minutes on centre rack.( DO NOT OPEN OVEN DOOR ) After 45 minutes shut off oven
  22. once again (DO NOT OPEN DOOR ) Leave cheesecake in turned off oven for 1 hour. Now open
  23. door and lift pan out of foil and place on rack for 1 hour.The center will still be jiggly
  24. Don’t Worry. DO NOT REMOVE SIDE OF PAN
  25. Refrigerate at least 8 hrs
  26. The most important things to ensure success
  27. 1: oven temp 350–I use an oven thermometer(have to set mine to 335 to ensure 350)
  28. 2: very hot water
  29. 3: **Do not open oven door** I know it’s tempting but don’t to ensure success
  30. 4: cooking and cooling times
  31. 5: Size of pan
  32. MMMMgood
  33. I have made hundreds of cheesecakes and used countless methods but this method is the best yet. Ends up just set and really creamy. I now cook all my cheesecakes the same way. My boss tried it but it turned out too creamy and not quite set. She didn’t use an oven thermometer.


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