The holidays are right around the corner, and this decadently rich Pumpkin Cheesecake will make a perfect addition to any Thanksgiving or Christmas buffet table. Not surprising, Pumpkin Cheesecake is one of the most requested Thanksgiving desserts.
This Pumpkin Cheesecake is m and is very similar to Junior's Pumpkin Mousse Cheesecake recipe. It has a sour cream topping that makes the cheesecake irresistible, but you can leave it off if you wish. You've probably been the victim of cracked cheesecakes or overbaked and dry cheesecakes once or twice in your baking life. Make sure to read "How to Make the Perfect Cheesecake" before turning your oven on!
- 1/4 recipe of Soft Molasses Cookie dough
- 1 pound 8 ounces (three 8 ounces packages) cream cheese, room temperature
- 1 cup sugar
- 1/4 cup brown sugar
- 2 Tablespoons cornstarch
- 2 large eggs
- 1 3/4 cups pumpkin puree (not pumpkin pie mix)
- 1 1/4 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup evaporated milk
Sour Cream Topping
- 1 pound (2 cups) sour cream
- 1/3 cup sugar
- 1 teaspoon vanilla
If you make the entire batch of Molasses Cookie Dough, you can scoop and bake the rest into the scrumptious Molasses Cookies you see below!
Directions: How to Make a Perfect Pumpkin Cheesecake
- Preheat oven to 350 degrees F.
- Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
- Make 1/4 batch of Soft Molasses Cookies Recipe. Or better yet, make the whole batch and bake cookies with the rest of the dough!
- Pat the molasses cookie dough on the bottom only of the springform pan. Bake for 12-15 minutes for a soft cookie crust. Bake a few minutes longer for a crispier gingersnap crust. Remove from oven, set aside, and let cool while making the cheesecake batter.
- Leave oven on 350 degrees. Place a pan of hot water in the bottom of the oven and close the door.
- In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides half way through.
- Add sugars and cornstarch and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time. Beat until creamy.
- Fold the pumpkin, cinnamon and nutmeg into the mixture and beat again.
- Slowly add the evaporated milk and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
- Pour batter into prepared pan on top of previously baked molasses cookie crust, and bake at 350 degrees for 55-60 minutes.
- About 15 minutes before the pumpkin cheesecake is done, mix all sour cream topping ingredients (see below) until smooth and sugar is dissolved.
- When cheesecake comes out of the oven, carefully pour sour cream batter on top of cheesecake. Immediately return cheesecake to oven, and bake for another 10-15 minutes or until set.
- See the link above for further baking, cooling, serving and freezing instructions.
- Makes one 9 inch cheesecake. Serves 14. Wrap and refrigerate any leftovers.
Photo: Saying grace before carving the turkey at Thanksgiving dinner in the home of Earle Landis in Neffsville, Pennsylvania, November 1942. Photo by Marjory Collins. Farm Security Administration. Wikimedia Commons, Public Domain