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Holiday Pumpkin Cheesecake

In our house, it’s just not Thanksgiving without homemade pumpkin cheesecake. While baking, your kitchen will be filled with a heady combination of scents from cinnamon, ginger, nutmeg, allspice and cloves….deliciously intoxicating!

Recipe adapted from: Pumpkin Cheesecake in a Nut Crust by Marion Burros, October 1984

Yield: 12 to 16 servings
Author: Linda Shapiro, © Meal Planning Maven

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

Make Ahead and Storage Tips: for best flavor, cheesecakes should be made at least 1 day ahead and may be made up to 4 days ahead. Cover and refrigerate. Remove from refrigerator 30 minutes prior to serving. Cheesecake may be frozen, tightly wrapped for up to 4 months.
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.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace cane sugar in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
*If you prefer not to 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-freeS’Moreables Graham Style Crackers or Graham Style Crumbsare absolutely delicious! Both are available in natural food stores such as Whole Foods or online.
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.
If you love great cheesecake as much as I do… then do not miss trying my NY-Style Cheesecake Topped with Dark Chocolate Ganache or my Dark Chocolate Fantasy Cheesecake.
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.