And if that wasn’t enough, we bathe it with homemade caramel sauce and whipped cream.
The Best Pumpkin Cheesecake
Yes, it is good. Better than good. Downright fabulous. I first made this pumpkin cheesecake for my mother years ago. She’s a “cake girl” in family of people who prefer pies, and cheesecake is her favorite cake. A pastry chef reader sent me his recipe (thank you, Glen!), which I adapted to this one.
Tips for Making the Best Cheesecake
The best pan for cheesecake: Like a proper New York cheesecake, this one is tall and requires a high-sided springform pan. You may be able to halve the filling and cook it in a standard pie tin (if you do, let us know how it works out for you) with less cooking time.Use a water bath: It also requires cooking in a water bath, which can sometimes be problematic. My recommendation is to use three layers of heavy duty aluminum foil, and make sure that when you are wrapping the pan you do so gently, so you don’t introduce any holes that would cause the pan to leak. Several people have also suggested using a turkey roasting bag as a way to keep the water out of the pan.
If you are a fan of cheesecake and pumpkin pie, this cake is so worth doing. Just be warned that it serves a small army, which might be just what you need for the holidays. You will start with two 15-ounce cans of pumpkin puree, and after draining, you will measure out 2 cups of puree to use in the recipe.
How Far Ahead Can You Make This Cheesecake?
For neat slices and the best taste, make this cheesecake at least a day ahead so it can set in the refrigerator. If you like, refrigerate it up to 3 days in advance. You can also freeze the entire cheesecake, without the caramel, up to a month.
How to Store Pumpkin Cheesecake
Refrigerate the cheesecake up to 5 days. Or freeze leftovers, well wrapped, for up to a month.
More Cheesecake Resources
Here’s our official guide to doing cheesecake in a water bath. Here’s our official guide to How to Freeze Cheesecake. Make sure you wait to add the caramel sauce until after the cake has thawed. This recipe uses a graham cracker crust with pecans. If you want to use one without nuts, see this post.
More Favorite Pumpkin Desserts
Instant Pot Pumpkin Cheesecake Pumpkin Cheesecake Bars with Streusel Topping Old Fashioned Pumpkin Pie Chiffon Pumpkin Pie Pumpkin Cookies
1 cup pecans 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup graham cracker crumbs (approximately 4 graham crackers) 2 tablespoons unsalted butter, softened 1 egg yolk
For the filling
2 (15-ounce) cans pumpkin puree (see Recipe Note) 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt 2 tablespoons vanilla extract 2 tablespoons bourbon or other whiskey 5 large eggs 4 (8-ounce) packages cream cheese, room temperature 2 cups brown sugar, packed
Press into bottom of 9-inch springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool. Note that you will probably go through a lot of paper towels (can use tea towels too). Bring a kettle of water to a boil. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight. Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
