Pumpkin Cheesecake

How to Make Pumpkin Cheesecake

Which cream cheese to use for cheesecake:

First, buy the right kind. Full fat bricks of cream cheese for baking (not for spreading on bagels) must be used in this recipe.

Be sure to buy a high quality brand. Some generic grocery store brands are watery and rubbery. I like Philadelphia cream cheese.

The MOST IMPORTANT thing is to ensure your cream cheese is completely and totally softened to room temperature. If it’s too cold, you’ll end up with a lumpy cheesecake batter.

Alternatives to Biscoff cookie crust:

Although the Biscoff (also called Speculoos) cookie crust is out of this world delicious, if you can’t find Biscoff cookies, here’s how to swap them out.

I’ve included both the volume measurement of the Biscoff cookies and the weight measurement so you can swap in any other crushed crispy cracker, cookie, or biscuit. Some ideas:

• Vanilla wafers
• Digestive biscuits
• Graham crackers
• Amaretti cookies
• Gingersnaps

What’s the best pan for cheesecake?

This recipe requires a 10 cup, 9-inch diameter springform pan like this one.

Not all springform pans are made equally. You want one that’s both heavy duty and sturdy. Avoid putting your pan in the dishwasher as hand washing will extend the life of a springform pan.

Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10 cup batter volume capacity. Every brand may vary slightly. So be careful not to overfill your pan if yours has a smaller capacity!

How to get SMOOTH cheesecake filling:

In addition to making sure the cream cheese is completely softened to room temperature, it’s also key to fully beat the cream cheese, and then the cream cheese and sugar, until fully smooth. This may take several minutes. Be sure to scrape down all the nooks and crannies of your mixer bowl and paddle attachment when mixing the filling at each major step.

Do I have to use a water bath? No, this recipe bakes low and slow!

Though I typically recommend baking a cheesecake with a water bath, I’ve found an alternative that still produces the best texture in cheesecake, though you may still end up with a crack in your cheesecake depending on your oven. Luckily since this one is getting covered in a generous cloud of whipped cream, it won’t matter too much.

The cheesecake on the left is my Ultimate Classic Cheesecake, baked with a water bath. On the right is this Pumpkin Cheesecake baked without a water bath with the Low & Slow method: bake at 275°F for nearly two hours then cool in the oven with the heat off and the door cracked:

Every time I posted my original Cheesecake Water Bath vs. No Water Bath photo on Instagram it would always go nearly viral. And I’d always get comments from people espousing the benefits of the Low & Slow method.

However, when I first tried that method years ago in a previous home with an old oven, I found that it just wouldn’t maintain the low temperature accurately and consistently. I decided to give it another try. What I found was that while I still got a crack with my current oven (it’s less than 5 years old), it was a small one.

Then, when we baked this exact same cheesecake recipe at my photographer’s house in her older oven, it developed the larger crack photographed below:

Which is why I’ll likely still use the water bath method when I want to ensure no cracks. This is especially the case for cheesecakes that I won’t cover with whipped cream, ganache, or something that disguises a crack. OR, when I want that ultra rich custard-y texture that only a water bath baked cheesecake provides.

But for this recipe, with the chaos of the Thanksgiving season, I decided Low & Slow would be the easiest way.

How to tell if cheesecake is done baking:

Let me say this as clearly as possible… don’t over bake your cheesecake!! The residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off. That means you want your cheesecake to look dry at the edges but slightly wobbly or jiggly like Jello in the center when the baking time has ended. The internal temperature should be 140°F-150°F.

How to serve cheesecake:

The cheesecake will ONLY finish setting up after it has cooled completely then been chilled in the fridge for at least 6 hours, but preferably overnight. Only then should you remove the cheesecake from the springform pan and slice it.

You can also sprinkle some additional Biscoff cookies on top for an extra impressive looking cheesecake.

How to store cheesecake:

Avoid putting your whipped cream topping on until ready to serve. Cheesecake lasts for 3 days in the fridge. Any longer and the crust will become mushy.

How to freeze cheesecake:

Cheesecake freezes very well. Place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.

To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.