Recipe Alert: Happy National Pumpkin Cheesecake Day!

Piece of pumpkin cheesecake on a plate with whole pie in background

Hooray! National Cheesecake Day is October 21st.

Pumpkin. Cheesecake. Who doesn’t love ‘em, especially when paired together. We were particularly psyched to found out that there's a WHOLE day dedicated to the delicious combo.

So raise your forks in celebration! We have a pumpkin cheesecake recipe that just says fall…bite after yummy bite.

And if you’re looking for affordable bakeware, head on over to your Burlington store or shop online. We’re loaded with brand-name pans, pie plates and more for all your fall baking – at a fraction of the price.

Pumpkin Cheesecake


INGREDIENTS

Crust:

  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 6 tbsp unsalted butter, melted
  • 1 tbsp sugar
  • 1/2 tsp cinnamon

Filling:

  • 3 8-oz. packages cream cheese, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 2 large eggs plus 2 large egg yolks, room temperature
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup sour cream, room temperature
  • 1 tbsp vanilla extract
  • 1-1/2 tbsp all-purpose flour
  • 2 tsp pumpkin pie spice

INSTRUCTIONS

Prepare Crust:

  1. Preheat oven to 350°F
  2. Grease an 8-inch springform pan
  3. Pulse graham crackers in a food processor until fine crumbs form
  4. Cover outside of pan with 2 layers of foil
  5. Stir together all crust ingredients
  6. Press evenly into bottom and up sides of pan
  7. Bake for 10 minutes
  8. Remove from oven and cool on rack

Prepare Filling:

  1. On medium speed, beat cream cheese, sugars and salt until light
  2. Beat in eggs and yolks 1 at a time
  3. Beat in pumpkin, sour cream and vanilla
  4. Reduce speed to low – beat in flour and pumpkin pie spice until just combined
  5. Pour mixture into crust

Bake:

  1. Make a water bath by placing cheesecake in a large roasting pan filled with 2 inches of hot water
  2. Bake about 55 to 65 minutes until cake is set around edges but still slightly jiggly when lightly shaken
  3. Transfer to a wire rack to cool
  4. Cover and chill overnight

Kick It Up A Notch

  • Swap out the graham crackers in the crust for ginger snap crumbs – they add a great zing to the overall flavor
  • Top with toasted pecans and whipped cream
  • Bathe in homemade or store-bought caramel sauce
  • Dust with pumpkin pie spice

Category: Your Life

Tags: how-to

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