In our house, it’s just not Thanksgiving without homemade pumpkin cheesecake! In fact, each year when our younger daughter comes home for the holiday, the first question she asks is if I will be making her favorite Thanksgiving goodie. And this year was no exception! Complete Thanksgiving Recipe Collection
While this cheesecake is baking, your kitchen will be filled with a heady combination of scents from cinnamon, ginger, nutmeg, allspice and cloves which I promise is deliciously intoxicating !
Holiday Pumpkin Cheesecake
Recipe adapted from: Pumpkin Cheesecake in a Nut Crust by Marion Burros, October 1984
Yield: 12 to 18 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Crust
In a food processor or blender, pulse all ingredients until crumbly. (Avoid over-processing or nuts will turn into nut butter.)
Press onto bottom and about 1-inch up the sides of an ungreased 10-inch springform pan. MPM Mini-Bite: to create a smooth even-layered crust, press down with the back of a flat-bottomed measuring cup.
Bake crust on middle rack of oven at 350 degrees F for 8 to 10 minutes or until lightly browned. Watch carefully as nuts can burn easily. Let cool completely.
Increase oven temperature to 400 degrees F.
Make the Filling
With an electric mixer on medium speed, lightly beat eggs and egg yolks. On medium high speed, beat in softened cream cheese and coconut palm sugar until smooth, about 2 minutes.
Beat in spices and flour or arrowroot. On medium-low speed, add vanilla extract, pumpkin and whipping cream; continue beating about 1 minute until smooth.
Pour filling into prepared crust; smooth with a spatula.
Baking, Cooling and Chilling
Place on middle rack of oven. Bake for 20 minutes.
Reduce oven temperature to 275 degrees F.
Place a roasting pan filled halfway with boiling water on lower rack of oven. (prevents cheesecake from cracking )
Bake for 50 to 60 minutes longer or until cheesecake is firm but has a slight jiggle in the center when gently shaken.
Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (helps prevents cracking)
Remove cheesecake to a rack to complete cooling.
Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight).
Before serving, remove springform ring. MPM Mini-Bite: for easier slicing, take cheesecake out of the refrigerator 30 minutes before serving .
Holiday Pumpkin Cheesecake
Recipe adapted from: Pumpkin Cheesecake in a Nut Crust by Marion Burros, October 1984
Yield: 12 to 16 servings
Ingredients
- 1 10-inch springform pan (see MPM Mini-Bites)
Pecan Crust (or try this easy to make graham cracker crust)
- 2 1/4 cups ground pecans
- 2 tablespoons coconut palm sugar ]see MPM Mini Bites below
- 1/4 teaspoon ground cinnamon
- 2 tablespoons melted butter or coconut oil
Filling
- 4 large eggs
- 3 large egg yolks
- 2 1/2 pounds cream cheese softened *which is (5) 8 ounce bars
- 1 cup coconut palm sugar see MPM Mini Bites
- 2 1/4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 tablespoons flour or 1 tablespoon arrowroot
- 1 tablespoon pure vanilla extract
- 1 16 ounce can pumpkin puree (not pumpkin pie filling)
- 1 cup heavy whipping cream
- Boiling water
Instructions
- *If your springform pan is older or if doesn’t have a tight seal, wrap outside of pan in foil prior to baking.)
Crust
- In a food processor or blender, pulse all ingredients until crumbly. (Avoid over-processing or nuts will turn into nut butter.) Press onto bottom and about 1-inch up the sides of an ungreased 10-inch springform pan. MPM Mini-Bite: to create a smooth even-layered crust, press down with the back of a flat bottomed measuring cup
- Preheat oven to 350 degrees F. Bake crust on middle rack of oven for 8 to 10 minutes or until lightly browned. Watch carefully as nuts can burn easily. Let cool completely.
- Increase oven temperature to 400 degrees F.
Make the Filling
- With an electric mixer on medium speed, lightly beat eggs and egg yolks. On medium high speed, beat in softened cream cheese and coconut palm sugar until smooth, about 2 minutes. Beat in spices and flour or arrowroot. On medium-low speed, add vanilla extract, pumpkin and whipping cream; continue beating about 1 minute until smooth.
Baking, Cooling and Chilling
- Place on middle rack of oven. Bake for 20 minutes.
- Reduce oven temperature to 275 degrees F.
- Place a roasting pan filled halfway with boiling water on lower rack of oven. (prevents cheesecake from cracking) Pour filling into prepared crust; smooth with a spatula.
- Bake for 50 to 60 minutes longer or until cheesecake is firm but has a slight jiggle in the center when gently shaken.
- Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (helps prevents cracking)
- Remove cheesecake to a rack to complete cooling.
- Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight).
- Before serving, remove springform ring. MPM Mini-Bite: for easier slicing, take cheesecake out of the refrigerator 30 minutes before serving.
Notes
Notes
Never tried coconut palm sugar? I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Nutiva, Madhava and Wholesome Sweeteners. All are available in natural food stores such as Whole Foods as well as in many supermarkets. Read more about coconut palm sugar HERE.
*If you would rather not use coconut palm sugar, you can use an equal amount of cane sugar or experiment with alternative healthy sweeteners such as honey and maple syrup.
Prefer a graham cracker crust? Try this super-easy to make and delicious recipe from Sally’s Baking Addiction.
Need a gluten-free graham cracker crust alternative? Kinnikinnick’s gluten-free S’Moreables Graham Style Crackers or Graham Style Crumbs are absolutely delicious! Both are available in natural food stores such as Whole Foods.
Are you a springform pan newbie? Look for a sturdy pan with a tight clasp. There are several good ones on the market today. I recently purchased one by Caphalon which I really like. Springform pans are available at stores like Bed, Bath and Beyond and kitchen specialty stores such as Sur le Tab and Williams Sonoma as well as online.
Definitely indulgent! As this cheesecake is very rich, small slices will definitely satisfy. Perfect alone or served with just a simple accompaniment of berries and/or freshly whipped cream.
If you love great cheesecake as much as I do try :
Coming to the Blog: Herb-Crusted Turkey Breast with Leeks ‘n Carrots
Ceeya Next Time!
Can You Become a Meal Planning Maven Success Story?
Contact me to find out more! I am excited to share my passion and skills for creating easy, healthy and cost-effective meal ideas, recipes and smart-eating strategies with you. My specialties include creating customized meal collections and one-on-one food coaching using tried ‘n true methods. Whether you are single, empty nesters, or have kids at home, I will show you how incorporating simple planning, shopping and cooking tricks into your daily routine can give you back the precious free time you deserve.
Together, we will give your meals a healthy makeover, using my collection of oodles of easy and yummy recipes. We can also work on strategies for taming snack attacks, making cleaner choices at restaurants, office, school and social gatherings. Or perhaps you would like to learn how to stock a clean pantry fridge and freezer?
Interested? Please contact me. I look forward to hearing from you!
MPM’s Success Stories
Talk to Me!
If you enjoy my blog posts, please take a moment to leave me a comment. Find a recipe you love? Then do drop me a note! For your convenience, there is a section located at the end of each post. Thanks so much for your support!
“Get Social” with MPM!
 |
 |
 |
 |
 |
 |
Linda Shapiro, Meal Planning Maven
5 Responses