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Pioneer Woman Pumpkin Cheesecake - recipe card

Pioneer Woman Pumpkin Cheesecake

  • Author: Anabelle Mclean
  • Prep Time: 30
  • Cook Time: 75
  • Total Time: 105
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A rich, velvety New York-style cheesecake infused with warm pumpkin and autumn spices, layered over a buttery cinnamon graham cracker crust. The filling bakes to a silky, dense yet creamy texture with a deep amber hue and a lightly spiced, tangy-sweet finish.

Ingredients

Scale
  • For the crust: 1 1/2 cups graham cracker crumbs, finely ground
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • For the filling: 24 oz cream cheese (three 8-oz blocks), at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/4 cups canned pumpkin puree (100% pure pumpkin, not pie filling)
  • 1/2 cup heavy cream, at room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg, freshly grated
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 2 tbsp all-purpose flour

Instructions

  1. Preheat the oven to 325°F / 163°C and position a rack in the center. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil so water cannot seep in during the water bath.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour the melted butter over the mixture and stir with a fork until every crumb is evenly moistened and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan using the flat bottom of a measuring cup; bake for 10 minutes, then transfer to a wire rack to cool while you prepare the filling.
  3. In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula to ensure no unmixed cream cheese remains.
  4. Add the granulated sugar and fine sea salt and continue beating on medium speed for 1 to 2 minutes until the mixture becomes light and slightly aerated. Scrape the bowl again, then beat in the flour, which helps stabilize the filling and prevents cracking.
  5. Add the eggs one at a time, beating on low speed after each addition only until the yolk disappears into the batter. Overbeating at this stage incorporates too much air and causes the cheesecake to rise and crack during baking.
  6. Add the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix on low speed just until the spices are evenly distributed and the filling is a uniform deep amber color, scraping the bowl once halfway through; do not overmix.
  7. Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter three or four times to release any large air bubbles trapped in the batter.
  8. Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan, being careful not to splash water into the cheesecake.
  9. Bake at 325°F / 163°C for 60 to 75 minutes, or until the edges are set and puffed but the center 2 to 3 inches still jiggles slightly when the pan is gently shaken. The internal temperature at the edge should read about 175°F / 79°C while the center should be around 150°F / 66°C; the cheesecake will finish setting as it cools.
  10. Turn off the oven, crack the door open 2 to 3 inches, and let the cheesecake cool in the water bath inside the oven for 1 hour. This gradual cooling minimizes cracks and helps the cheesecake maintain its silky texture.
  11. Remove the cheesecake from the oven and water bath, discard the foil, and run a thin knife around the inside edge of the pan to loosen the cheesecake from the sides. Let it cool completely at room temperature on a wire rack for about 1 hour.
  12. Refrigerate the cheesecake uncovered, or loosely tented with plastic wrap, for at least 6 hours, preferably overnight. Chilling fully sets the texture and deepens the pumpkin spice flavor.
  13. When ready to serve, release the springform sides, slice with a clean sharp knife wiped between cuts, and serve chilled or at cool room temperature.

Notes

Storage: Keep the cheesecake covered tightly in the refrigerator for up to 5 days. Freezing: Wrap whole cheesecake or individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw frozen cheesecake overnight in the refrigerator. Reheating: Serve chilled or at cool room temperature; do not reheat. To warm slightly, let a slice sit at room temperature for 20 minutes before serving.

Nutrition

  • Calories: 830
  • Sugar: 59g
  • Sodium: 560mg
  • Unsaturated Fat: 30g
  • Carbohydrates: 76g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 265mg

Keywords: pioneer woman pumpkin cheesecake, pumpkin cheesecake, baked cheesecake, fall dessert, Thanksgiving dessert, pumpkin spice cheesecake, graham cracker crust, cream cheese pumpkin, autumn baking, holiday cheesecake

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