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Pumpkin Spice Cheesecake Recipe

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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.

pumpkin-spice-cheesecake

SERVINGS: 12

ACTIVE TIME: 1 hr

BAKING TIME: 1 hr, 50 min

INGREDIENTS:

Crust:

  • 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

Filling:

  • 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

DIRECTIONS

For the Crust:

  1. 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.
  2. Spray pan with non-stick spray.
  3. Pulse cookie crumbs, sugar and ground ginger.
  4. Add melted butter and pulse just until thoroughly combined.
  5. Pour the moistened crumbs into the prepared pan, and using a measuring cup, press crumbs into an even layer.
  6. Bake until set and lightly browned, about 15 minutes. Remove from the oven and allow the crust to cool completely.

For the Filling:

  1. In a small, heavy saucepan, stir together the pumpkin, sugar and spices together.
  2. Heat over a medium flame until its thickened, shiny and bronzy in color.
  3. Reduce heat and cook for another 5 minutes. Pour into a small bowl and set aside.
  4. Place softened cream cheese into mixer or food processor, and blend/process for about a minute or so.
  5. Scrape the bowl, then add vanilla, pumpkin mixture and cream; blend/process well.
  6. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  7. Set the cake pan in a large roasting pan. Pour batter into the cooled crust.
  8. Pour enough boiling water into roasting pan to come about halfway up sides of the cake pan.
  9. Bake until cheesecake is just set, about 1-1/2 hours. If it jiggles, it's not done!
  10. CAREFULLY remove the roasting pan from the oven and set on a wire rack.
  11. Use a paring knife to loosen the cake from the sides of the pan.
  12. Cool until the water is just warm, about 45 minutes.
  13. Remove the cake pan from the water bath, discard the foil and set on a wire rack.
  14. Continue to cool at room temperature until completely cooled. 
  15. Cover with plastic wrap and refrigerate overnight.

To un-mold and serve:

  1. Remove the outer ring from the springform pan.
  2. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. 
  3. If there is condensation on the top of the cheesecake, blot it gently with a paper towel.
  4. 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:

    Chantilly Cream 

    INGREDIENTS

    • 1 quart heavy cream
    • 1/4 cup powdered sugar
    • 2 Tablespoons vanilla extract

    DIRECTIONS

    1. Pour heavy whipping cream into a cold medium-sized bowl.
    2. Add sugar vanilla extract.
    3. Use a stand mixer on low or beat in a circular motion with a hand mixer on low for about two minutes.
    4. Stop when it starts to stiffen and peaks  begin to form.
    5. Cover and refrigerate until ready to serve.
    6. Discard after two days.

    Candied Pecans

    INGREDIENTS

    • 1 cup  sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 tablespoon water
    • 1 large egg white
    • 1lb. pecan pieces

    DIRECTIONS

    1. Preheat oven to 250 degrees.
    2. Mix sugar, cinnamon and salt together in a bowl.
    3. Whisk egg white and water until frothy. Toss pecans in egg white mixture. Add the sugar mixture and toss until well combined
    4. Spread pecan mixture onto a lined sheet pan.
    5. Transfer to oven and bake on 250, stirring every 15 minutes, until pecans are evenly browned (about an hour).

    Caramel Sauce 

     INGREDIENTS

    • 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

    DIRECTIONS

    1. Place sugar, salt and water in a large saucepan.
    2. Stir ingredients over medium-high heat. Wash the sides down with a pastry brush to remove any sugar crystals.
    3. 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.
    4. Once syrup turns a light amber color, immediately remove the pot from the stove.
    5. Using a long handle whisk, slowly add the melted butter and then the cream. Be careful because the mixture will bubble up.
    6. Add vanilla and rum (optional)
    7. Cool completely.
    8. Store in an airtight container refrigerated for about two weeks.

    *Recipe courtesy of Padua Player and SugaChef.com.



       

      Riche Holmes GrantHey 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!



       

       

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