Pumpkin Cheesecake

Pumpkin Cheesecake
Chris Court
“My aunt Suzanne has served this rich, spiced cheesecake for years, but I only recently discovered the story behind the recipe. It comes from a restaurant where she and my uncle Bob ordered it for dessert on their first date.” —L. H.

Get the recipe.
Serves 14
preparation
15
minutes
cooking
360
minutes

Ingredients

6
ounces
gingersnaps (about 22)
4
tablespoons
(1/2 stick) unsalted butter, melted
nonstick cooking spray, for the sides of the pan
4
8-ounce bars cream cheese, at room temperature
1 1/2
cups
packed light brown sugar
4
large eggs, at room temperature
1/4
cup
all-purpose flour, spooned and leveled
1
teaspoon
ground allspice
1
teaspoon
ground ginger
1
teaspoon
ground cinnamon, plus more for dusting
1/2
teaspoon
kosher salt
1
15-ounce can pure pumpkin puree
3/4
cup
heavy cream
1/4
cup
sour cream
1
tablespoon
confectioners’ sugar

Directions

  1. Heat oven to 325° F. In a food processor, pulse the gingersnaps until fine crumbs form (you should have about 1 cup). Add the butter and pulse to combine. Press the mixture into the bottom of a 9-inch springform pan (preferably nonstick), using a straight-sided dry measuring cup to help. Spray the sides of the pan lightly with the cooking spray. Place the pan on a rimmed baking sheet.
  2. Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes. Beat in the eggs, one at a time. Add the flour, allspice, ginger, cinnamon, and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan and bake until set but still slightly wobbly in the center, 1¼ to 1¾ hours. (Tent loosely with foil if the top becomes too dark.)
  3. Let cool completely in the pan, then refrigerate until firm, at least 2 hours. Run a knife around the edge of the cheesecake to loosen, then unmold.
  4. Just before serving, using an electric mixer, beat the cream, sour cream, and confectioners’ sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.
Lindsay Hunt
November 2012

Nutritional Information

  • Per Serving
  • Calories 480
  • Fat 34 g
  • Sat Fat 20 g
  • Cholesterol 158 mg
  • Sodium 366 mg
  • Protein 8 g
  • Carbohydrate 38 g
  • Sugar 30 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 55 mg
What does this mean? See Nutrition 101.