Pumpkin Spice Cheesecake Recipe
I'm celebrating the return of fall (my fave season!) on The Riche Life with a video on how to make BEST pumpkin spice cheesecake ever with celebrity pastry chef Padua Player ("Suga Chef")!
Even though I'm admittedly not a baker, I have to say that the recipe was pretty easy to make and SO worth it. The icing on the cake (pun totally intended!) was definitely having Padua as my teacher. I love watching people who are masters of their craft when they're totally in their element. Padua is so talented that I just wanted to hang out with him in my kitchen all day to soak up as much knowledge as I could.
Everything you need to make Padua's "Spiced Pumpkin Cheesecake" at home is detailed below, included the recipes for the optional Chantilly cream (just a fancy name for whipped cream!), candied pecans and caramel sauce. Of course, I love the homemade version of these items, but if you're short on time, definitely feel free to buy them from the store.
ACTIVE TIME: 1 hr
BAKING TIME: 1 hr, 50 min
- 1 cups finely ground gingersnap crumbs
- 1/2 cup graham cracker crumbs
- 1/2 teaspoon ground ginger
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 1 15-ounce can 100% pumpkin
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground pumpkin pie spice
- ½ teaspoon salt
- 1 ½ pounds (three 8-ounce packages) cream cheese, room temperature
- 2 tablespoons of pure vanilla extract or vanilla bean paste
- 1 cup heavy cream, cold
- 5 large eggs, room temperature
For the Crust:
- Preheat oven to 325 F degrees. Wrap a 9-inch springform pan twice with aluminum foil. Wrap the foil all the way up the sides so that water cannot seep in from the water bath.
- Spray pan with non-stick spray.
- Pulse cookie crumbs, sugar and ground ginger.
- Add melted butter and pulse just until thoroughly combined.
- Pour the moistened crumbs into the prepared pan, and using a measuring cup, press crumbs into an even layer.
- Bake until set and lightly browned, about 15 minutes. Remove from the oven and allow the crust to cool completely.
For the Filling:
- In a small, heavy saucepan, stir together the pumpkin, sugar and spices together.
- Heat over a medium flame until its thickened, shiny and bronzy in color.
- Reduce heat and cook for another 5 minutes. Pour into a small bowl and set aside.
- Place softened cream cheese into mixer or food processor, and blend/process for about a minute or so.
- Scrape the bowl, then add vanilla, pumpkin mixture and cream; blend/process well.
- Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
- Set the cake pan in a large roasting pan. Pour batter into the cooled crust.
- Pour enough boiling water into roasting pan to come about halfway up sides of the cake pan.
- Bake until cheesecake is just set, about 1-1/2 hours. If it jiggles, it's not done!
- CAREFULLY remove the roasting pan from the oven and set on a wire rack.
- Use a paring knife to loosen the cake from the sides of the pan.
- Cool until the water is just warm, about 45 minutes.
- Remove the cake pan from the water bath, discard the foil and set on a wire rack.
- Continue to cool at room temperature until completely cooled.
- Cover with plastic wrap and refrigerate overnight.
To un-mold and serve:
- Remove the outer ring from the springform pan.
- Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter.
- If there is condensation on the top of the cheesecake, blot it gently with a paper towel.
- Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Tip: Clean your knife with hot water in between cuts to get a nice, even slice each time.
Optional goodies to make or buy:
- 1 quart heavy cream
- 1/4 cup powdered sugar
- 2 Tablespoons vanilla extract
Pour heavy whipping cream into a cold medium-sized bowl.
Add sugar vanilla extract.
Use a stand mixer on low or beat in a circular motion with a hand mixer on low for about two minutes.
Stop when it starts to stiffen and peaks begin to form.
Cover and refrigerate until ready to serve.
Discard after two days.
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon water
- 1 large egg white
- 1lb. pecan pieces
- Preheat oven to 250 degrees.
- Mix sugar, cinnamon and salt together in a bowl.
- Whisk egg white and water until frothy. Toss pecans in egg white mixture. Add the sugar mixture and toss until well combined
- Spread pecan mixture onto a lined sheet pan.
- Transfer to oven and bake on 250, stirring every 15 minutes, until pecans are evenly browned (about an hour).
- 1 cup sugar
- 1/4 teaspoon Kosher salt
- 2 tablespoons cold water
- 6 tablespoons unsalted butter, melted
- 1/2 cup heavy cream or whipping cream
- 2 teaspoons vanilla and 1 tablespoon dark rum
- Place sugar, salt and water in a large saucepan.
- Stir ingredients over medium-high heat. Wash the sides down with a pastry brush to remove any sugar crystals.
- Once syrup starts to boil, continue boiling until it starts to turn colors around the edges of the pot. Swirl the pan to combine colors.
- Once syrup turns a light amber color, immediately remove the pot from the stove.
- Using a long handle whisk, slowly add the melted butter and then the cream. Be careful because the mixture will bubble up.
- Add vanilla and rum (optional)
- Cool completely.
- Store in an airtight container refrigerated for about two weeks.
*Recipe courtesy of Padua Player and SugaChef.com.
Hey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier.
When I'm not busy taking orders from my #miniboss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.
Get my FREE book on How to Make the Best Food for Your Baby here!
I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!
- Categories: Food + Drink
- Riche Holmes Grant