Pumpkin Cheesecake with Bourbon-Maple whipped cream and sugared pecans is a delicious fall dessert recipe.Cheesecake is my all-time favorite dessert. I’ll take cheesecake over chocolate or regular cake any day.Well, unless the cake is carrot cake. But then again, CREAM CHEESE!
Fall is my favorite time of year, so hello pumpkin! Cooking with pumpkin in February doesn’t have quite the same feel as it does during the Fall. So I can barely wait until September to start cranking out pumpkin recipes. This Pumpkin Cheesecake is a perfect fall dessert. I’m not really a fan of traditional pumpkin pie. It seems just too pumpkin-y. Adding cream cheese to the pumpkin lightens it up. I used the Joy of Baking’s recipe, but adapted the crust to gluten free, by substituting gluten free ginger snaps for the graham cracker crumbs. You can certainly substitute regular gingersnap cookies or graham cracker crumbs if desired.
Ingredients Needed To Make Pumpkin Cheesecake
1 cup crushed Gingersnap cookies (Gluten free gingersnap cookies or gluten free graham cracker crumbs can be substituted if desired. 1/2 cup chopped pecans
5 Tablespoons unsalted butter melted
1 Tablespoon sugar
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
or use 1 teaspoon Pumpkin Pie Spice
1/4 teaspoon salt
2 8 ounce packages of full fat cream cheese at room temperature
3 large eggs
1 teaspoon vanilla extract
1 cup pure pumpkin puree (canned or homemade)
What kind of canned pumpkin is best?
When it comes to canned pumpkin, you have to be really careful! Make sure that you’re reading the ingredients on the can of pumpkin so that you are 100% certain that you’re actually buying pumpkin. Some canned “pumpkins” are actually squash with NO real pumpkin at all! If you’re feeling really ambitious, you can make your own pumpkin. Here’s how to cook a pumpkin.
How long does it take to get the cream cheese to room temperature?
As long as you set your cream cheese out for about 30 minutes, that should soften it up enough and have it close to room temperature so that it creams up nicely for the cheesecake middle.
Can I substitute pumpkin pie mix for canned pumpkin?
Many bakers try and do this, but don’t! The two are totally different and it will have an effect on the recipe. Pumpkin pie mix is already sweetened and flavored so when you add in the other ingredients on this recipe list, there is a chance that you’ll make it too sweet.
Why is it so hard to find canned pumpkin?
Canned pumpkin can be hard to find, depending on the year. Since the pumpkins have to have good weather conditions to grow, if mother nature doesn’t cooperate, this can cause a shortage in the canned pumpkin world.
Can you freeze cheesecake once it’s baked?
You can! Cheesecake actually freezes quite well which is just one other reason to add it to the top of your list! Just make sure that you store it in an airtight container so that it doesn’t get freezer-burnt.
As you can see, making your very own gluten free cheesecake at home isn’t hard to do at all! Just follow the simple directions for this homemade pumpkin cheesecake recipe and you’ll be well on your way to enjoying each and every bite!
Aside from topping the cheesecake, the Sugared Pecans also make a great Edible Gift!
Adding chopped pecans gives the cheesecake a nice crunch factor. Each slice is topped with Emeril’s recipe for Bourbon Whipped Cream, but I substituted maple syrup for the sugar and then finished the edges with Sugared Pecans. You don’t have to get quite that fancy if you don’t want to. I just pressed the sugared pecans into the cake when I took it out of the springform pan and before it had a chance to cool completely.
Pumpkin Cheesecake With Bourbon-Maple Whipped Cream
- 1 cup gingersnap cookies finely crushed (measure 1 cup after crushing)
- 1/2 cup chopped pecans
- 5 Tablespoons unsalted butter melted
- 1 Tablespoon sugar
- Pre-heat oven to 350 degrees F.
- In a medium sized bowl, combine crushed gingersnaps, pecans, sugar and butter.
- Press the mixture evenly onto the bottom of the prepared springform pan.
- Bake 8-10 minutes or until set. Let cool.
- In a small bowl, combine sugar, salt and spices.
- In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 2 minutes) Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
- Add eggs, one at a time, beating well after each addition, scraping down sides of the bowl each time.
- Mix in the vanilla extract and pumpkin puree.
- Pour the filling over the crust and place springform pan inside of a larger roasting pan. Fill roasting pan with boiling water 1/2 way up the sides of the springform pan.
- Bake the cheesecake for 30 minutes, then reduce the oven temperature to 325 degrees F. and continue to bake the cheesecake another 10-20 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan. Total baking time can vary from 40-60 minutes.
- After removing the cheesecake from springform pan, gently press sugared pecans around edge of crust if desired.
Top the cheesecake with a few sugared pecans.
- Preheat oven to 250 degrees F. Grease baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F. for 1 hour. Stir every 15 minutes. Cool.
Bourbon-Maple Whipped Cream
- 1 cup heavy cream
- 1 Tablespoon bourbon
- 1 Tablespoon pure maple syrup
- In a mixing bowl, whip cream until soft peaks form.
- Add bourbon and maple syrup and whip another minute or two, to incorporate flavors.