The Best Pumpkin Cheesecake Recipe 🎃

By The Cooking Foodie · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Blend the biscuits into fine crumbs, add the melted butter and pumpkin spice, and process until it looks like wet sand. Press firmly into the base of a 9-inch (23 cm) springform pan.
3. Bake the crust for 8 to 10 minutes, then let it cool slightly. Lower the oven to 300°F (150°C).
4. Beat the cream cheese until smooth, about 2 to 3 minutes. Add both sugars and mix until combined.
5. Mix in the pumpkin puree and pumpkin spice until smooth. Beat in the eggs one at a time, scraping the bowl after each.
6. Mix in the vanilla, sour cream and heavy cream. Sift in the cornstarch and mix on low just until combined, without overmixing.
7. Pour the filling over the cooled crust and smooth the top. If using a water bath, wrap the pan in two layers of heavy-duty foil and set it in a roasting pan with hot water halfway up the sides.
8. Bake at 300°F (150°C) for 50 to 70 minutes, until the edges are set and the centre still wobbles slightly. Turn off the oven, leave the door slightly open and let it cool inside for 1 hour.
9. Run a thin knife around the edge, then cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
10. Whip the cold heavy cream with the powdered sugar to medium-stiff peaks, add a pinch of cinnamon, and spread or pipe over the chilled cheesecake.
11. Slice with a knife dipped in hot water and wiped between cuts.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggCreamBrown sugarHeavy creamCream cheeseSour creamPumpkin