Pumpkin cheesecake w/vanilla whipped cream topping & Spiced cookie crust.
I don’t much care for cheesecake or pumpkin pie but somehow this is a winner in my book. In an attempt to zhuzh up a Thanksgiving classic, this delicious treat was born. It’s even Mom approved. This can be baked in either a traditional pie pan or springform pan. I prefer a pie dish so the recipe reads as such. If you prefer a springform pan, you will need to add additional baking time.
makes 1 cheesecake
- ingredients -
16 oz. full fat cream cheese (at room temp.)
1/4 C. full fat greek yogurt
1/2 C. light brown sugar
1/4 C. sugar
1 T. vanilla bean paste (or 2 tsp. vanilla extract)
4 eggs
10 oz. pumpkin purée/pumpkin pie filling
1 T. cornstarch
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 tsp. pumpkin pie spice (or 1/2 tsp. of ground nutmeg and 1/2 tsp. ground allspice)
- cookie crust -
14 oz. Speculoos cookies, Biscoff cookies or cinnamon graham crackers (weight prior to processing)*
1/3 C. light brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 C. butter, browned* (or melted)
- whipped cream -
8-16 ounces heavy whipping cream
2 T. powdered sugar
1/2 tsp. vanilla
pinch of salt
- method -
Preheat oven to 350º and bring a small pot of water to a boil.
Place a deep, empty oven safe dish onto the lowest rack of the oven and let warm during the preheat.
Melt butter in a small saucepan over medium-low heat. Cook until browned then remove from heat to let cool.
Place cookies in a food processor or blender and grind until fine.
In a medium sized bowl combine cookie crumbs, butter, brown sugar, cinnamon, and salt. Mix thoroughly.
Press the cookie mixture into pie dish, pressing firmly up the sides and against the bottom until packed.
Bake crust for 10 minutes. Allow to cool while mixing the filling.
For the filling - in a stand up mixer or with a hand mixer in a large bowl cream the cream cheese, yogurt, and sugars until very smooth.
Add the vanilla, salt, spices, and cornstarch. Mix well.
Add the eggs one at a time, scraping the bowl with each addition.
Lastly, add the pumpkin purée/filing. Blend again until very smooth.
Pour the pumpkin batter into the cooled cookie crust. Place the cheesecake on a cookie sheet to prevent too much browning on the bottom.
Carefully pour the boiling water into the dish on the bottom rack.
Place cheesecake into the oven on a shelf above the water.
Bake for 60-75 minutes. It will look poofy but should still have movement in the center.
Turn off the oven, crack the oven door and let sit in the cooling oven for an additional hour.
Remove from oven and let cool to room temp. before placing into the refrigerator. Allow to cool for at least 3 hours, but preferably overnight.
Before serving top with whipped cream.
To make whipped cream, place all ingredients in a standup mixer or use a hand held mixer and whip until big and fluffy, with medium peaks.
You can also use canned whipped cream!
- baker’s note -
Speculoos cookies or Biscoff cookies are truly the way to go here.You do not have to brown the butter, but it does add a special depth to this recipe.
recipe by : sara kathryn satyarise bakehouse