Recipe – Pumpkin Cheesecake

While you can eat this cheesecake anytime, it is most likely 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 a 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. It takes about 1 hour 30 minutes to 1 hour and 45 minutes.
Remove from oven and cool on a rack to room temperature.
Then, use a thin-bladed knife (plastic is recommended to protect your pan)around the edge to free the cheesecake. Remove the 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, if you’re pressed for time, the easiest way 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 it to cool off completely, put it in a well-sealed container, or use a plastic wrap and keep it in the refrigerator.