I was excited to try this Pumpkin Cheesecake recipe that I stumbled upon. I’m a big fan of pumpkin, and cheesecake is continuing to grow on me. I didn’t change anything in this recipe except for the toppings. I tried the candied ginger and neither David nor I like it, so we decided that we didn’t want it on top of our cheesecake. I also left off in the nuts in favor of the white chocolate, but I think next time I would just do the nuts instead of the white chocolate.
The flavor was excellent and I would definitely make it again. I thought it was a great dessert, I just didn’t think it tasted that much like cheesecake. At least it was definitely a softer cheesecake. Also, it does not have a crust, but that doesn’t make it bad….just easier to make! Finally, you don’t even need a springform pan to make this cheesecake, all you need is a 9×9 metal baking dish.
**I did find a couple of good cheesecake tips on the internet. I had never made a cheesecake before and wasn’t really sure how I would be able to tell when it was done. The recipe said it should be just a little jiggly in the center and firm on the outsides, but that wasn’t quite enough guidance for me! So, I found that it should never, ever crack – that means it’s cooked too long. Since it’s a little jiggly, it should looked a little undercooked. Also, it’s done when it gets to about 160°-165°F.
(slightly adapted from a farm girl’s dabbles)
24 ounces cream cheese, at room temperature
1/4 cup sour cream
1/4 cup cornstarch
3 large eggs
1 15 ounce can pumpkin puree
1 1/2 cups sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
2 teaspoons vanilla
For the topping:
1/2 cup finely chopped pecans
1/3 cup white chocolate (optional)
1. Place one piece of foil across 9×9 inch pan, with enough to hang over both sides. Place another piece of foil across the opposite direction with enough to hang over both sides. Grease the foil well.
2. Mix together cream cheese, sour cream, cornstarch and beat with electric mixer. Add in the rest of the ingredients for the cheesecake (except for the toppings) and beat until well mixed. Pour it into the greased, foil-lined pan. Bake it at 350° for 40 minutes.
3. Take cheesecake out of oven and top it with the pecans and white chocolate, if desired. Lightly press the toppings into the cheesecake. Bake the cheesecake for an additional 30-35 minutes. (**See notes above to tell when cheesecake is done.)
4. Remove cheesecake from oven and allow to cool. Cool overnight in refrigerator. Cut and serve!