Pumpkin Cheesecake Baked Until the Center Springs Back

Pumpkin Cheesecake Baked Until the Center Springs Back is filed under Cakes and built around old fashioned gingersnap crumbs, walnut pieces toasted, and unsalted butter melted. Plan on 16 people.

Count on 30 minutes of prep and 1 hour of cooking and 2 hours of resting.

Ingredients Method

What goes in the bowl

Crust

• 1½ cups old fashioned gingersnap crumbs
• ¾ cups walnut pieces toasted, ground or finely chopped
• 6 tablespoons unsalted butter melted
• ¼ teaspoon kosher salt

Pumpkin Filling

• 32 ounces cream cheese room temperature, full fat, brick style
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• ¾ cup light brown sugar packed
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon nutmeg freshly grated**
• 15 ounces pumpkin puree 1 can
• 3 large eggs
• 1 egg yolk
• ½ cup heavy cream

Spiced whipped cream

• 2 cups heavy whipping cream
• ½ teaspoon pumpkin pie spice or cinnamon
• 1 tablespoon confectioners' sugar

How the cooking goes

Make the crust and pan

1. Warm the oven to 350°F conventional (no fan). Then, spread the walnuts onto a sheet pan lined with baking paper. Toast them until they are deep gold; this should take about 5-8 minutes. Keep it to one side to cool.
2. Line the outside of the springform pan with a layer of aluminum foil. The goal is to ensure no water gets in while the cheesecake is baking. Extra-large sheets of foil work best, but you can overlap 2 pieces of foil and roll them to create a seal. Be sure to roll any excess foil outward, or you will just direct the water into your crust.
3. Pulse gingersnaps in a food processor until the cookies form fine crumbs. Then, pulse in the cooled walnuts. Melt the butter either on the stovetop over a pot of water or in the microwave.
4. Blend the cookie crumb mixture, melted butter, and salt in a bowl. Mix very well with your hand, squeezing to create clumps.
5. Press the crust into the springform pan and up the sides. Bake 350°F for 10 minutes or until the center looks matte. Take it out of the oven and allow to cool.

Prepare and Bake the Cheesecake

1. Warm the oven to 325°F conventional.
2. In the bowl of a electric mixer fitted with the paddle attachment or a very large bowl with an electric hand mixer, beat the cream cheese, spices, and vanilla extract on medium speed until silky, creamy, and smooth.
3. Put both sugars to the cream cheese and beat until no granules are visible. This will take at least 3 full minutes.
4. Put the eggs one at a time and beat well after each addition. Add the egg yolk with the third egg.
5. Put the pumpkin puree and heavy cream and mix to combine. Start the mixer on low, then increase the speed.
6. Pour pumpkin cheesecake filling into the prepared crust. You find a large roasting pan works best for the water bath. Place the baking pan with the springform nested inside in the oven, then pour hot (not boiling) water inside of the pan about halfway up the sides of the cake pan. This reduces the risk of getting water in your cheesecake before you even start!
7. Oven-bake in the preheated oven for 1 hour and 40 minutes or until set but still wobbly. The cake will puff slightly and jiggle like jello but not look loose in the center. You know how Jello moves in one cohesive unit? It should look like that.
8. Carefully remove the springform pan from the water bath and place it on a wire rack to cool until it is no longer warm. Then, carefully remove the water bath from the oven and pour it out.
9. Refrigerate the cheesecake in the pan for at least 2 hours or overnight. Overnight is best because the texture will completely set. Serve with a dollop of spiced whipped cream—maybe with some additional spice dusted on top!

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Cakes, open Chocolate Raspberry Cake Baked Until the Center Springs Back and Individual Strawberry Shortcake with a Soft Crumb.