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A slice of pure pumpkin cheesecake on a white plate drizzled with caramel glaze with a fork resting beside it.
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4.80 / 5 votes

Pure Pumpkin Cheesecake

Pure pumpkin cheesecake is exactly what you'd expect. The creaminess of cheesecake melded with all the spice of pumpkin pie spice and a gentle lilt of, natch, pumpkin. Perhaps your Thanksgiving tradition just got upturned.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 10 to 12 slices
Calories: 629

Equipment

  • One 9-inch springform pan with sides 2 1/2- to 3-inches deep

Ingredients

For the gingersnap crust

  • Nonstick cooking spray
  • 1/2 cup pecan halves
  • 1 cup lightly packed gingersnap crumbs, preferably a Swedish brand
  • 1 tablespoon granulated sugar
  • 2 pinches salt
  • 4 tablespoons (2 oz) unsalted butter, melted

For the pumpkin cheesecake filling

  • 1 cup canned unsweetened pumpkin*, (see *What's the difference between pure pumpkin and pumpkin pie mix? above)
  • 1 cup turbinado sugar
  • 2 cups heavy cream, cold
  • 1 pound cream cheese, cut into several chunks, at room temperature [65°F to 70°F (19°C to 21°C)]
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature

For the caramel glaze

  • 1/2 cup granulated sugar
  • 1/2 tablespoon corn syrup
  • 2 tablespoons water
  • 1/4 cup heavy cream, heated
  • 1 tablespoon (1/2 oz) unsalted butter, at room temperature [65°F to 70°F (19°C to 21°C)]
  • 1/2 teaspoon vanilla extract
US - Metric

Instructions

Prepare the oven and pan

  • Spray a 9-inch (23-cm) springform pan that has sides 2 1/2 to 3 inches (7 to 8 cm) deep with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leakage. Also make sure you have a 12-by-2-inch (30-by-5-cm) round cake pan or a large roasting pan.

Make the gingersnap crust

  • Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower third of the oven.
  • Spread the pecans evenly on a rimmed baking sheet and bake for about 7 minutes, stirring once or twice to ensure even toasting. Immediately transfer the toasted nuts to a plate and let cool before using.
  • In a food processor, combine the gingersnap crumbs, pecans, sugar, and salt and process until fine crumbs form, about 20 seconds. Add the melted butter and pulse just until incorporated, about 10 times.
  • Using your fingers or the back of a spoon, press the crumb mixture into the bottom of the pan and partway up the sides. Using a flat-bottomed, straight-sided measuring cup or a 6-inch (15-cm) round cake pan, smooth the crumbs evenly over the bottom of the pan and at least 1 1/2 inches (4 cm) up the sides.

    ☞ TESTER TIP: To keep the crumbs from sticking to your fingers, place a piece of plastic wrap over the crumbs and press them into the pan through the wrap.

Make the pumpkin filling

  • In a small, heavy saucepan over medium heat, stir together the pumpkin and sugar and, stirring constantly, bring the mixture to a sputtering simmer. Reduce the heat to low and cook, stirring constantly, until thick and shiny, 3 to 5 minutes.
  • Using a silicone spatula, scrape the mixture into a large food processor and process for 1 minute with the feed tube open. With the motor running, add the cold cream. Then add the cream cheese in several pieces and process for 30 seconds, or until smoothly incorporated, scraping down the sides of the bowl 2 or 3 times. Add the eggs and yolks and process just until incorporated, about 5 seconds.
  • Using the silicone spatula, scrape the filling into the prepared pan. Smooth the surface evenly with a small offset spatula. Place the pan in the larger cake or roasting pan and add enough very hot water to the larger pan to reach a depth of 1 inch (25 mm).
  • Bake the pumpkin cheesecake, turning the pan halfway after the first 25 minutes, for 45 minutes. Turn off the oven—without opening the door or peeking in any way—and let the cheesecake cool for 1 hour.
  • Place the pan on a wire rack and let cool to room temperature, about 1 hour. Cover the cheesecake with a large overturned bowl or plastic wrap and refrigerate overnight. 

Make the caramel glaze

  • Have ready a 1-cup heatproof glass measure coated lightly with nonstick cooking spray.
  • In a medium heavy saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until all the sugar is moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow the mixture to boil, undisturbed, until the mixture turns a deep amber [360°F (180°C) or a few degrees lower because its temperature will continue to rise].
  • Remove the pan from the heat as soon as it reaches temperature. Immediately but slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom.
  • Return the pan to very low heat, continuing to stir gently, for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved. Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but becomes uniform in color once cooled and stirred.
  • Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and allow the caramel to cool until no longer warm to the touch, stirring gently 3 or 4 times. (The glaze keeps, covered, for up to 3 days at room temperature and for 3 months refrigerated. To reheat, place the caramel in a heatproof glass container, if it isn't already in one, and place the container in a pan of simmering water until warm, about 7 minutes, or microwave it on high for 1 minute, stirring twice.)

Assemble the cheesecake

  • To unmold the cheesecake, wipe the sides of the pan with a dish towel that you've run under hot water and wrung out. Then carefully remove the side of the pan.
  • Pour the caramel glaze over the pumpkin cheesecake from the glass measure or, for greater precision, use a pastry bag fitted with a small decorating tip,or a resealable plastic bag with a very small semicircle cut from one corner. Slice and serve and be ready to listen to oohs and aahs.
    A pure pumpkin cheesecake on a white plate drizzled with caramel glaze.

Notes

How To Ensure Your Caramel Is As Flavorful As Possible

Rose Levy Beranbaum prefers a full-flavored caramel and typically brings the ingredients to 360°F (180°C) for maximum flavor. But the darker you make the caramel, the more you risk burning it if you don’t have an absolutely accurate thermometer. A viable alternative, says Rose, is to use a light-colored or transparent silicone spatula so that you can see the exact color of the caramel as it darkens. I’ve also found that It’s best to have the cream hot and the butter at room temperature to avoid splattering when they’re added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you are pressured for time, although it must be added very slowly.

Nutrition

Serving: 1slice | Calories: 629kcal | Carbohydrates: 46g | Protein: 7g | Fat: 48g | Saturated Fat: 26g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 318mg | Fiber: 1g | Sugar: 36g