Recipes Nugget Markets Signature Recipes
Pumpkin Cheesecake
- Prep time
- 15 minutes, plus 2.5 hours cooling PT0.25M
- Cook time
- 1 hour 30 minutes PT30.016666666667M
- Yield
- 8 servings
- Difficulty
Combine two tantalizing desserts in one with this holiday favorite! The creamy pumpkin filling sits atop a simple gingersnap crust for extra flavorful flair.
Ingredients
- ¼ cup unsalted butter, melted
- ¾ cup gingersnap crumbs
- 2 pounds cream cheese, softened
- 1½ cups granulated sugar
- ⅓ cup all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 pinch kosher salt
- 6 large eggs (300 grams)
- 2 cups pumpkin puree
- Whipped cream, for decorating (optional)
- Caramel sauce, for decorating (optional)
Preparation
Preheat oven to 325°F.
Pour melted butter into a 9-inch springform pan, then press gingersnap crumbs into the butter, lining the bottom and sides of the pan. Chill until ready to use.
In a large bowl, beat cream cheese until fluffy. Add sugar, flour, spices, and salt, and beat the mixture together. Add eggs one at a time, beating well after each addition. Fold in pumpkin puree, then pour batter into the prepared springform pan.
Place cheesecake in the middle of the oven and bake for about 1 hour 30 minutes. When done, the cake will be firm around the edges and soft in the center.
Turn off the heat, open the oven door, and let cheesecake cool in the oven for 30 minutes. Remove cheesecake from oven and let cool to room temperature in the pan on a rack, then cover lightly and chill in the refrigerator for at least 2 hours.
Once chilled, remove the sides of the springform pan and transfer cheesecake to plate or stand. Decorate as desired with whipped cream, caramel sauce, or your chosen toppings.