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Pioneer Woman Pumpkin Cheesecake Recipe

Pioneer Woman Pumpkin Cheesecake Recipe
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★★★★★

4.8 from 27 reviews

This Pioneer Woman Pumpkin Cheesecake combines the creamy richness of classic cheesecake with the warm, autumnal flavors of pumpkin and spices. Featuring a crunchy pecan and graham cracker crust, this dessert is perfect for holiday gatherings or cozy nights in. The cheesecake is baked in a water bath for a smooth texture and topped with a blend of cinnamon, ginger, nutmeg, and cardamom for an irresistible seasonal treat.

Ingredients

Scale

Crust

  • 1/2 cup pecans
  • 14 graham crackers
  • 3 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup melted butter

Filling

  • 4 (8-oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 (15-oz) can pumpkin puree
  • 1/3 cup sour cream
  • 1 Tbsp vanilla extract
  • 1 1/2 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom

Instructions

  1. Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a food processor, pulse the pecans and graham crackers together until finely ground. Transfer to a bowl and mix in sugar, salt, and melted butter until combined. Press this mixture evenly into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then let it cool completely.
  2. Make the filling: In a large mixing bowl, beat the softened cream cheese along with granulated and brown sugar until the mixture is light and fluffy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin puree, sour cream, and vanilla extract. Finally, add cornstarch, salt, and the blend of cinnamon, ginger, nutmeg, and cardamom, mixing until smooth and evenly combined.
  3. Pour and prepare water bath: Pour the prepared filling into the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps bake the cheesecake evenly and prevents cracking.
  4. Bake the cheesecake: Bake for 65 to 75 minutes. The edges of the cheesecake should be set firmly while the center still jiggles slightly when you gently shake the pan.
  5. Cool in the oven: Turn off the oven and slightly crack the oven door open. Let the cheesecake sit and cool inside the oven for 1 hour. This gradual cooling helps prevent cracks and keeps the texture creamy.
  6. Chill before serving: After the cheesecake reaches room temperature, cover it and refrigerate for at least 12 hours, preferably overnight. This chilling time allows the flavors to meld and the filling to fully set before slicing and serving.

Notes

  • Using a water bath is essential for a smooth cheesecake texture and prevents cracking.
  • Ensure cream cheese is softened for easy mixing and a creamy filling.
  • Let the cheesecake chill thoroughly in the refrigerator to enhance flavor and firmness.
  • For best results, use fresh and high-quality spices to maximize aroma and taste.
  • This cheesecake pairs well with whipped cream or a drizzle of caramel sauce.
  • You can substitute pecans with walnuts for the crust if desired.

Nutrition

Keywords: pumpkin cheesecake, autumn dessert, pumpkin puree, pecan crust, holiday cheesecake, pumpkin spices

Find it online: https://tastewithamy.com/pioneer-woman-pumpkin-cheesecake-recipe/