Recipe – Pumpkin Cheesecake

While you can eat this cheesecake anytime, it is most like to appear during the fall and holiday season.  A pumpkin cheesecake eats well ‘Naked’ (without toppings), which is my favorite way to enjoy it with a side of coffee. however, many folks like it with a topping.

Recipe Ingredients

Ingredient	US measure	Metric measure
Crust Ingredients
Vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor	7 oz	200 grams
Sugar	1 tablespoon	15 ml
Butter, unsalted	6 tablespoons	90 ml
Cheesecake Ingredients
Cream cheese – room temperature	16 oz	450 grams
Sugar	1 ½ cup	343 ml
Pumpkin or winter squash puree	15 oz	425 grams
Egg	3
Greek yogurt, plain	3/4 cup	177 ml
Vanilla extract	1 tablespoon	1 tablespoon
Pumpkin pie spice	1 ½ teaspoon	7 ml
Salt	½ teaspoon	2 ml

Pan Size

Dish/Pan	US measure	Metric measure
9 x 3 inches	12 cups	23 x 8 cm	2.8 liters

Recipe Directions

The Crust

• Preheat the oven to 325 F(163 C)
• Prepare a greased springform pan. Use baking paper for the base and sides of the pan. Then, lightly butter the inside of the baking paper.
• Using a food processor, pulse crush wafers. Add butter and process.
• Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
• Place the crust in a fridge for 20 minutes to chill while you make the filling.

The Filling

• Combine cheese, yogurt, and sugar in food processor until smooth. Then add pumpkin, eggs, vanilla, pie spice and salt.  Continue mixing until combined – do not overwork it.
• Pour cheesecake filling into prepared springform pan and bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour 30 minutes to 1 hour and 45 minutes.
• Remove from oven and cool on a rack to room temperature.
• Then thin bladed knife (plastic recommend to protect your pan)around the edge to free the cheesecake. Remove springform ring.
• Refrigerate until cool and set; about 8 hours.

Servings

Use a chef’s knife to slice into 12 servings.

How best to serve the dish?

Serve cool or at room temperature.

Topping Recommendations

Many folks like cheesecake with a topping and there are numerous ways to dress up your pumpkin cheesecake.  Perhaps, the easiest way, if you’re pressed for time, would be to use some pie filling as a topper.  Something seasonally appropriate, like apple pie filling or something more daring like peach, cherry, or mixed berry.

How to store

Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.

How long can it be stored?

It can be last for three days in the refrigerator.