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Looking for a different pumpkin dessert for Thanksgiving? Try a Creamy Pumpkin Cheesecake!

Thanksgiving desserts

Thanksgiving is a very traditional meal. Many people have a tried and true menu of favorite sides their families look forward to every year. Green bean casserole, marshmallow-topped yams, and the can-shaped tube of jellied cranberries are a few that come to mind. Often there is a handed-down recipe that has pride of place among all the fixings and trimmings.

Every year I am not satisfied to repeat dessert. I usually make a seasonal fruit pie, like apple or pear. But I don't want to completely buck tradition. Who wants to be accused of committing Thanksgiving sacrilege by not having a pumpkin dessert?

Orange you glad I made a cheesecake?

I have a confession, though. I have made this creamy pumpkin cheesecake for more than one Thanksgiving. Maybe just not consecutive years. However, I continue to tinker with the recipe, to refine the ingredients. The addition of orange juice and zest imparts a lovely citrus note to the pumpkin. Made of graham cracker crumbs, crushed pretzels, and brown sugar, the crust has all the warm spices of fall like cinnamon, ginger, and nutmeg. It smells heavenly when it is baking in the oven, all buttery and toasty!

The key steps to a creamy pumpkin cheesecake

There are a few careful steps, if taken, will help you avoid cracks in the cheesecake. At its heart, a cheesecake is like a custard. It requires a little TLC to ensure a silky smooth texture and an unmarred top. First, make sure the cream cheese is at room temperature. This most basic step will aid in the mixing of the cream cheese so that there are no lumps. Air is the enemy and less mixing means less air so that you will have a silky smooth texture. So as you add the ingredients to the mixing bowl, mix until just incorporated.

Lastly, when the cheesecake is done baking, turn off the heat, prop the oven door open with a wooden spoon, and leave for an hour. This allows the cheesecake to slowly come to room temperature. Extreme temperatures will cause cracks. After an hour, chill in the refrigerator for at least three hours.

A special treat for a special dinner

This year it seems more important than ever to celebrate your small group of family and friends and treat them to a special dinner. If you are looking for a fitting Thanksgiving dessert, a from-scratch pumpkin cheesecake recipe will let everyone know how you appreciate them.

Recipe

Creamy Pumpkin Cheesecake

Course: Dessert

Cuisine: Compliments many cuisines

Prep Time: 30

Cook Time: 1 20

Cooling Time: 1

Servings:

Calories: 716kcal

Creamy and cinnamon-spiced pumpkin cheesecake with a hint of orange.

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Equipment

9-inch springform pan

Ingredients

Crust

1 cup graham cracker crumbs
1 cup crushed pretzels
2 tablespoons brown sugar
4 ounces butter melted
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon kosher salt
⅛ teaspoon nutmeg

Cheesecake Batter

24 oz cream cheese 3 8-ounce packages at room temperature
2 eggs
½ cup heavy cream ½ cup
15 ounces pumpkin puree 1 can
4 tablespoons cornstarch
1 ½ cups granulated sugar
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon vanilla extract
1 teaspoon orange zest
⅛ teaspoon nutmeg

Candied Pecans

2 cups pecan halves
1 egg white
½ teaspoon vanilla extract
¾ cup brown sugar
½ teaspoon orange zest
½ teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon kosher salt

Instructions

Crust

Preheat oven to 325°
Wrap the bottom of the springform pan in foil 3 times. This prevents water from seeping into the pan. You may think 3 times is excessive, but I have found leakage even when the pan is wrapped twice. Nothing worse than soggy crust!
Mix the dry ingredients first to make sure the brown sugar and spices are evenly distributed. Add the melted butter and mix until the crumbs are completed coated. Press into the bottom of the prepared pan as well as up the sides. I use a potato masher to press everything together. You could also use the bottom of a measuring cup or a glass.
Bake in the oven for 8 minutes until the top is golden brown and feels dry. Set aside to cool while the filling is prepared.

Cheesecake Batter

One of the keys to making a cheesecake that does not crack on the top is to watch how long you mix the ingredients. The longer you use a mixer, the more air is added to the batter. Only mix the ingredients until they are incorporated.
The cream cheese should be room temperature. This is important so that the cheesecake batter is smooth. Also, you will not have to mix the batter as much to incorporate all the ingredients.
Add the cream cheese to a mixing bowl. At medium speed, mix the cream cheese while adding the sugar and cornstarch. The batter will start to get smoother with the addition of the sugar. Add the pumpkin and mix until it is completely incorporated.
Now add the spices - cinnamon, ginger, nutmeg, vanilla, and orange zest.
The eggs are added one at a time. Make sure to mix the batter completely before adding the second egg.
Lastly pour in the cream and stir until the filling is very smooth. Pour into the prepared springform pan.
Have some boiling water ready to use as a water bath. Place the filled springform pan on a sheet pan or in a roasting pan on the center rack in the oven. Pour the water into the pan (roasting pan or sheet pan) until the water is at least an inch. The water bath will help to regulate the temperature at which the cheesecake bakes.
Bake for one hour and twenty minutes. Shut off the oven, leaving the cheesecake on the rack. Prop open the door to the oven with a wooden spoon. Leave the cheesecake to cool for one hour. This helps to prevent cracking on the top. It will be room temperature at the end of the hour.
Remove the cheesecake from the oven and remove the foil from the bottom. Place in the refrigerator and chill for three hours.

Candied Pecans

Prepare while the cheesecake is baking. Coat a sheet pan with cooking spray to prevent the nuts from sticking.
Combine the brown sugar with the cinnamon, cardamom, orange zest, and kosher salt.
Whip the egg white with a whisk until slightly foamy. Add the vanilla extract.
Combine the dry ingredients with the egg white. Add the pecans and stir until the nuts are completely coated. Place on the sheet pan.
Bake in the oven for 12-15 minutes. Stir the pecans on the sheet pan. Place back in the oven for another 10 minutes. The nuts should look sandy, not wet and sticky. Place back in the oven for a couple of minutes if need be. Just don't walk away. They burn quickly. Let cool. Separate the nuts to use as a garnish for the cheesecake.