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.
How long can it be stored?
It can last for three days in the refrigerator.
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