Pumpkin Cheesecake
Welcome fall with this seasonal dessert alternative to pumpkin pie. Bring ingredients to room temperature before starting. This will help them blend better, resulting in a velvety smooth and creamy finished product.
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
BASE FILLING
- 2 pounds cream cheese (at room temperature)
- 1 cup granulated sugar
- 4 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)
- 1/2 cup heavy whipping cream (at room temperature)
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
PUMPKIN LAYER
- 1 cup sour cream (at room temperature)
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Optional Ingredients
- Sweetened whipped cream
- Ground nutmeg
Directions
- Preheat oven to 300°F.
- Make crust: Combine crumbs and butter. Press into bottom of 9-inch springform pan.
- Make base layer: On low speed, beat together cream cheese and sugar with electric mixer until soft and creamy. Beat in eggs, one at a time, followed by egg yolks, cream, orange zest, and vanilla. Once mixture is smooth, add flour and mix until just combined.
- Pour batter into pan. Bake 90 minutes or until temperature of cake measured at center with probe thermometer is 160°F. The center will be fairly set but still jiggle. Remove cake from oven and let rest 20 minutes. Leave oven on for step 6.
- Make pumpkin layer: In mixing bowl, whisk together ingredients for pumpkin filling.
- Spread pumpkin mixture over rested cheesecake. Return cake to oven and bake 15 minutes.
- Remove cheesecake from oven. Cool on wire rack. Once cool, refrigerate at least 8 hours before serving. Serve with whipped cream and a sprinkle of nutmeg, if desired.
Nutrition
- Calories: 390
- Fat: 49.0 g
- Saturated Fat: 27.0 g
- Trans Fat: 0 g
- Cholesterol: 245.0 mg
- Sodium: 400.0 mg
- Carbohydrates: 54.0 g
- Fiber: 1.0 g
- Added Sugars: 0 g
- Sugar: 40.0 g
- Protein: 11.0 g