This recipe and it’s ingredients are actually pretty simple, it takes some steps and extra time but nothing super complicated.
This is a key ingredient for this crust. I tried it with graham crackers and the pumpkin just goes so much better with gingersnaps. Grab a box at the store and grind them up in the food processor or blender or just a good old ziploc and rolling pin.
Pecans always make me think of Fall desserts and the mix of these in the crust with the gingersnap cookies and butter. Yum.
Brown sugar goes so well with pumpkin so I love the addition of it in the crust. I use a dark brown sugar but light or dark works well.
Butter is the great combiner and binder for this crust while also happening to be incredibly delicious.
Cream Cheese is the base of this recipe and any time I want a seriously creamy result, I know I need to reach for Hiland Dairy products. Hiland products are made from milk that comes from local farmers, so it’s fresh when it’s turned into a smooth, creamy base. It also includes no artificial growth hormones and is rigorously tested for antibiotics, so you know you’re getting the best quality dairy. (P.S. If you’re buying Hiland Dairy products, make sure to check out their coupons!)
Pure Pumpkin, nothing added. Make sure not to get a pumpkin pie filling otherwise your cheesecake will be way too sweet. Just a simple pure pumpkin.
Eggs bind everything together for this recipe. It helps the mixture combine together if the eggs are room temperature and not separate. Tip- place the eggs in a bowl and run them under warm water while you are mixing the other ingredients.
Sour Cream adds a bit of tang plus extra creaminess to this pumpkin cheesecake which is a staple taste in any cheesecake. Hiland Dairy has the best sour cream!
Sweetness and warmth from these ingredients. The combo of cinnamon, nutmeg and vanilla mixed with the pumpkin is what makes me think of Fall desserts. It’s comfy and cozy and one of my favorite flavor combinations.
Grab your food processor or blender and crust up the gingersnap cookies until fine. (a few larger pieces are great too) In a large bowl, add the cookie crumbs, pecan pieces, brown sugar, butter and salt. Mix together and combine until it looks like sand. Pour into a 10 inch springform pan. Press the mixture down and pack it into the bottom and up onto the sides of the pan. Place in the fridge for 30 minutes.
In a stand mixer with the paddle attachment, beat the cream cheese for a few minutes until smooth. Add the pumpkin and mix again. Scrape down the sides of the bowl as needed. Add the eggs, one at a time and mix after each one. Add the sour cream and vanilla and mix again. Then add the sugar, cinnamon, nutmeg and mix again until just combined. Scrape the sides of the bowl. Pour the filling mixture into the pan with the crust.
Wrap the bottom and the sides of the cheesecake pan in foil. I wrap it with 3 separate pieces of foil. Place the cheesecake pan in the middle of a roasting pan or large pan with sides. Boil a bit of water and then pour the boiling water in the roasting pan about 1/4n way up the cheesecake pan.
Bake at 350 degrees for 60 minutes. After 60 minutes, turn off the oven but open the oven door slightly. I prop the oven door open slightly with a wooden spoon. Leave the cheesecake for 15 minutes. Then remove and let cool for another 30 minutes. Then cover in plastic wrap and place in the fridge for about 4 hours or overnight.
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
Thank you for signing up!