Not every country in the world is fond of pumpkin desserts but for the places which do, pumpkin cheesecake is a welcoming finish to a good meal. A nice thing about using pumpkin in cheesecake is that pumpkin makes this dessert lighter in fat calories, enhances the creaminess and makes the dessert very fitting for the fall season. For any type of cheesecake I recommend baking the crust separate and placing the baked and cooled cheesecake onto the baked crust. This prevents a disappointing bottom. The flavor profile of this cheesecake works very well if placed on prebaked gingersnap crumbles or speculaas (speculoos).
Pumpkin Cheesecake
About 30 individual servings
| 3 lb | Cream cheese (Philadelphia) | 1440 g | |
| 1 lb 8 oz | Extra fine granulated sugar | 720 g | |
| 8 | Large eggs | 8 | |
| 2 teaspoon | Vanilla extract | 10 g | |
| ¼ teaspoon | Salt | 1 g | |
| 2 tbps | Orange zest | 6 g | |
| 1 Tbsp | Cinnamon (Vietnamese Cassia) | 6 g | |
| 2 tsp | Ginger, dried | 4 g | |
| 1 lb 14 oz | Pumpkin puree, cooked | 900 g | |
- Allow the cream cheese to come at room temperature for easy blending.
- Combine the cream cheese and the sugar on low speed until smooth and no lumps remain. Scrape well.
- Add eggs one at a time waiting for the previous added amount to be fully incorporated before adding next. Scrape often in between.
- Add all the flavorings and the pumpkin puree.
- Brush rings lightly with oil and sprinkle with granulated sugar. Wrap two sheets of aluminum foil underneath each ring and place in a roasting pan or a pan with high edges. Fill the rings with the batter.
- Pour water into the roasting pan to create a Bain Marie, about ½ inch (2 cm) of water surrounding the rings.
- Place in a 325°F (160°C) oven and bake until the center is set and no longer trembles, about 43 minutes.
- Allow to cool for several hours in the refrigerator before removing from the ring.
- If desired spray with cocoa butter and decorate as desired.
{ 36 comments… read them below or add one }
Delicious and creamy when we made this in class. Liked the sweet potato for pumpkin substitution and baking crust separately. My only other attempt at pumpkin cheesecake in the past was a flop. This time it turned out great!
Oh, wow!! That looks so amazing!!!! I can’t wait to try it!
I really love the idea of baking the crust seperately because it retains the crunchy texture. And using streusel with added speculaas spice is now my new favourite choice of crust in terms of both taste & texture. Thank you for sharing.
Chef Eddy ,
Thank you , for this delicious cheesecake. I can’t wait to try it!!!
Looks delicious, can’t wait to make it in class!
Chef, I’m interested to know why you sprayed the cheesecake with colored cocoa butter. It is an aesthetic prefrence or to help keep it’s shape?
Eddy, this is great. The cocoa butter spray gives it a nice polished look. Maybe we’ll be serving this at Thanksgiving along with cranberry mousse filled caramel glazed profiteroles?
Thank you Priscilla. Your cranberry mousse filled profiteroles sound very delicious.
Eddy
Hi Mandi,
The spray was used for aesthetics only.
My best, Eddy
Lovely and beautiful pastel color .
Wonderful recipe and presentation. I grow my own pumpkins and this is a good use for them! And because I am dutch I love the speculaas bottom!
Chef,
Would fresh ginger give me the same result as dried ginger? I keep ginger in the freezer
Thanks,
Adriana
Hi ! I’ve just discovered your website and I find it awesome ! a professional sharing his recipes : that is exactly what I wanted to discover. Your creations seems great and delicous… Can’t wait to try some of them =)
Thank you for sharing all that
I have never really tried pumpkin because it just smelled terrible cutting into it but when we made the pumpkin bread, it was a big eye opener to a lot of things I have yet to try. I am glad you posted this recipe because almost everyone I know loves cheesecake and I always want to try something new and this will definitely be it! Thanks Chef.
Does this recipe keep its orginal cheesecake taste with just a hint of pumpkin or is it mostly pumpkin with just a cheesecake texture?
First, this is a beautiful picture. I was wondering why you put the tin foil around the pan in that one picture.
pumpkin cheesecake is one of my favorites. its nice to know that is slightly more healthy than plain cheesecake. i like the look the cocoa powder gives to the cut slice of cheesecake. its a very refine finish.
Chef Eddy,
This was a lot of fun to make in class. I shared one with a friend of mine who split it with her family and they said it was delicious! I really like that the recipe called for extra fine sugar. I use Imperial’s superfine sugar when I make lemonade!
I usually skip pumpkin pie as I don’t care for the taste of canned pumpkin. I’m glad fresh was used here. Interested to know which type was used. I’ve read that the traditional field pumpkins are not good for baking because it is stringy, not meaty, and sometimes not flavorful. Orhers say it is hard to get good puree consistency. Open question to all on using fresh pumpkin?
I am tired eating pumpkin pies for holidays. This recipe I’ve made in class with you and I fell love in eating this one. I will definitely use this recipes instead pie for my family and friends for holidays. Thank you for taught me this one in class but except paint it orange.
Chef Eddy,
The pumpklin cheescake is incredibly delicious. I’m happy I had the opportunity to make this in class.
Ben Davenport
Nice touch with the cocoa butter chef.
I cut the recipe in half an made it for the family, they loved it. Thanks Chef.
I am not a fan of pumpkin, so when we did this recipe in class we used sweet potato. It worked just as well, a dessert that I will be making for my family this Christmas. Thanks!
I love the taste of pumpkins and with the creamy smooth texture of cheesecake. I want to make it with the gingershap crust as you have suggested.
I really love using the speculaas crumbles I think the flavors in the speculaas cookies really compliment the flavor of the pumpkin and even when using sweet potato instead of pumpkin the flavors all go perfectly together.
Thank you for letting us experiment with flavors in class, this recipe was delicious!
ive made a pumpkin cheesecake like this and i found it to be very delectible…..cant wait to try!
Wow this do not like real. because when i make pumpkin cheesecake don’t look like this. but it’s good
I don’t know if the family is going to like pumkin but I’m still going to try, it looks deliciously rich
It’s so smooth and creamy and pumpkin makes it a more healthy dessert. Great for everyone, and for the coming holidays!
Its good for thankgiving too, becuzue my family both love pumpkin and cheesecake.
The creamy smooth texture is like a teasts of haven.
Good tip for a great crust!
I have been a fan of pumpkin cheesecake for sometime now, i had it for the 1st time in 2000. Just the thought of pumkin cheesecake made my run, well after my family caught me and made me try it. I dont know why i have never tried it before, it was amazing, and now thanks to you I can have this experience whenever i choose.
Thanks, Chef Eddy
Using a cocoa butter spray is such a great idea. I enjoy the flavor of pumpkin pie, but sometimes the color isn’t so enticing. Adding a festive hue makes the dessert just pop.
Chef Eddy-
The Cheesecake is simply beautiful! Just to know that it is less fat calories make me want to try it soon! I admire how you used to cocoa butter spray. I cant wait to try it.