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Looking for the best Pumpkin Cheesecake recipe around?? This New York style cheesecake recipe is rich and creamy, with a chocolatey Oreo crust that is sure to delight!
When I think of Autumn, I think of trees changing colors, maple leaves, apple cider, and ALL THINGS pumpkin spice, cue this lovely Pumpkin Cheesecake! This Pumpkin Cheesecake satisfies any cravings you may have during this wonderful time of year! It’s full flavored, rich, creamy, dreamy, heavenly. I could go on and on! Keep reading to learn how to make this exquisite dessert.
This cheesecake requires some less than normal equipment, but if you’ve got the equipment, it’s WORTH making! It also takes a littles more time and effort, but if you’re anything like me, you’ll enjoy reaping the rewards of all your efforts when it is finished.
My kids absolutely LOVE this cheesecake recipe. Especially the Oreo crust. It adds yet another element of fun for them, and YOUR kids will love it, as well! Your kiddos will be SOO excited knowing you’re making this wonderful treat! They would also enjoy helping you make this cheesecake.
Without further ado, lets get baking!
What you’ll need:
- Electric Hand Mixer
- 10″ Round Cake Pan
- Roasting Pan
- 9″ Springform Pan
- Food Processor (Optional. You can also crush the Oreos in a zip-lock bag with a rolling pin or heavy spoon.)
*TIP: Use 10″ cake pan, instead of wrapping the springform in heavy duty aluminum foil. This is WAY easier, works just as well(or better than) the aluminum foil, and completely prevents liquid from leaking in. I do this with ALL my cheesecakes.
Ingredients you’ll need:
- Philadelphia Full-Fat cream cheese
- Granulated sugar
- Large eggs
- Pumpkin puree
- Heavy cream
- Vanilla
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Oreos
- Butter
Notes on ingredients:
- I have found that Full-Fat Philadelphia cream cheese works best, to achieve the most smooth results. I have tested other brands, and my opinion is that they don’t work quite as well. However, I do encourage you to test it out for yourself!
- With the sugar, it needs to be granulated(fine). A raw cane sugar, or rock sugar, will leave the cheesecake gritty and unenjoyable.
- Pumpkin brand won’t matter here, either.
- Make sure the cream cheese, heavy cream, and eggs are room temperature. It will help them incorporate better.
1. Preheat oven to 325 degrees.
2. Butter the 9″ springform pan and set it aside.
For Oreo the crust:
1. In a food processor, pulse the Oreos until finely ground.
2. Mix in 5TBSP melted butter, and pulse a few more times.
3. Pour Oreo mixture into 9″ springform, and using a rubber spatula or the palms of your hands, gently press the Oreo mixture in until packed firmly into the pan.
For the Pumpkin Cheesecake filling:
1. In a mixing bowl, add cream cheese and granulated sugar. With an electric hand mixer, beat cream cheese and sugar together until smooth(around 30 seconds).
2. Add in the pumpkin, heavy cream, vanilla, and spices. Beat in for about 10 seconds, then while still beating, add eggs one at a time, until just incorporated. You do not want to over-mix the batter.
3. Pour batter into springform pan, over the Oreo crust.
4. Place the springform pan in the 10″ cake pan, and gently tap the pans on the countertop, to release air bubbles that may be trapped in the batter.
5. Place pans inside a roasting pan, and carefully add warm water to the roasting pan until the water covers the bottom half of the cake pan.
6. Very carefully, place the roasting pan on the center rack in the oven, and bake for 1.5 hours(90 minutes).
7. When the timer beeps, turn the oven off and leave the cheesecake in the oven to cool with the oven for 1 hour. Do not open the oven at this time. We don’t want the cheesecake to cool too fast, that could cause the cheesecake to crack.
8. After cooling in the oven for 1 hour, remove cheesecake from the oven, and remove the cheesecake(with the cake pan) from the roasting pan. Allow to cool at room temperature for another hour or so, and then transfer to refrigerator to cool at least 4 hours, but preferably overnight.
9. Store in the refrigerator.
10. Enjoy cold!
My favorite way to eat this is with Homemade Whipped Topping, but I also love to pour a butter pecan caramel sauce over it. It would be delightful with an eggnog glaze, or just eating it plain. The sky is the limit with this amazing cheesecake!
Pumpkin Cheesecake
Equipment
- 1 Electric Hand Mixer
- 10" Round cake pan
- 1 Roasting pan
- 9" Springform pan
- Food processor (opt.)
Ingredients
Cheesecake:
- 4 8oz blocks Philadelphia cream cheese (room temperature)
- 1 3/4 cups granulated sugar
- 4 eggs (room temperature)
- 1 15oz can pumpkin puree
- 1 cup heavy cream (room temperature)
- 2 tsp vanilla
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Crust:
- 25 oreos
- 5 tbsp butter
Instructions
- Preheat oven to 325 degrees.
- Grease/butter 9" springform pan and set aside.
Crust:
- In a food processor, pulse the Oreos until finely ground.
- Mix in 5tbsp melted butter, and pulse a few more times.
- Pour Oreo mixture into 9" springform pan, and using a rubber spatula or the palms of your hands, gently press the Oreo mixture in until packed firmly into the pan.
Cheesecake:
- In a mixing bowl, add cream cheese and granulated sugar. With an electric hand mixer, beat cream cheese and sugar together until smooth(around 30 seconds).
- Add in the pumpkin, heavy cream, vanilla, and spices. Beat in for about 10 seconds, then while still beating, add eggs one at a time, until just incorporated. You do not want to over-mix the batter.
- Pour batter in springform pan, over the Oreo crust.
- Place the springform pan in the 10" cake pan, and gently tap the pans on the countertop, to release air bubbles that may be trapped in the batter.
- Place pans inside a roasting pan, and carefully add warm water to the roasting pan until the water covers the bottom half of the cake pan.
- Very carefully, place the roasting pan on the center rack in the oven, and bake for 1.5 hours(90 minutes).
- When the timer beeps, turn the oven off and leave the cheesecake in the oven to cool with the oven for 1 hour. Do not open the oven at this time. We don't want the cheesecake to cool too fast, because that could cause the cheesecake to crack.
- After cooling in the oven for 1 hour, remove cheesecake from the oven, and remove the cheesecake(with the cake pan) from the roasting pan. Allow to cool at room temperature for another hour or so, and then transfer to refrigerator to cool at least 4 hours, but preferably overnight.
- Store in the refrigerator.
Notes
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