Spiced Pumpkin Cheesecake

By Genevieve Ko

Published Oct. 18, 2022

Spiced Pumpkin Cheesecake
Sang An for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Paige Hicks.
Total Time
1½ hours, plus chilling
Rating
5(862)
Comments
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Fluffier than both cheesecake and pumpkin pie, this dessert combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust. The warmth of ginger, ground and candied, ties together the other warming spices: cinnamon, cardamom and turmeric for flavors reminiscent of — and as soothing as — turmeric tea and chai.

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Ingredients

Yield:8 to 12 servings

    For the Crust

    • ½cup/114 grams unsalted butter, melted and cooled, plus more for the pan
    • 2¼cups/239 grams graham cracker crumbs (from about 15 crackers)
    • 3tablespoons granulated sugar
    • 1teaspoon fine sea or table salt

    For the Filling

    • 1(8-ounce/226-gram) block cream cheese, softened
    • ¾cup/150 grams granulated sugar
    • 1½teaspoons ground ginger
    • ¾teaspoon ground cinnamon
    • ¼teaspoon ground cardamom
    • ½teaspoon fine sea or table salt
    • 1(15-ounce/425-gram) can pure pumpkin
    • 2teaspoons brandy (optional)
    • 2large eggs, at room temperature

    For the Topping

    • ¼cup/50 grams granulated sugar
    • ¼teaspoon ground turmeric
    • 1½cups/342 grams sour cream
    • Candied ginger, cut into thin slivers or pieces, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

475 calories; 31 grams fat; 16 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 6 grams protein; 395 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the crust: Heat the oven to 350 degrees. Butter a 9- or 9½-inch deep-dish pie plate. Mix the crumbs, sugar and salt in a large bowl (or pulse in a food processor if you’ve ground your own crumbs). Add the butter and mix (or pulse) until the mixture is well blended and feels like wet sand.

  2. Step 2

    Dump all of the crumbs into the pie plate and spread in an even layer. Firmly press against the sides, but not over the rim if there is one, to form a ¼-inch-thick edge. Firmly press the rest of the loose crumbs against the bottom. Bake until darker brown and dry and firm to the touch, 12 to 15 minutes. Turn the oven heat down to 325 degrees.

  3. Step 3

    While the crust bakes, make the filling: Beat the cream cheese with an electric stand or hand mixer until there are no tiny cream-cheese lumps. Add the sugar, ginger, cinnamon, cardamom and salt, and beat until very smooth, scraping the bowl if needed. Add the pumpkin and brandy (if using), and beat until fully incorporated, then beat in the eggs just until combined. You don’t want to beat the mixture too much once the eggs are added or your filling will balloon and then sink rather than bake evenly.

  4. Step 4

    Pour the filling into the crust (it’s OK if it’s hot, warm or cooled) and spread in an even layer. Bake until the edges are set, the entire top looks dry and the very center is just a bit jiggly, 45 to 50 minutes.

  5. Step 5

    After the cheesecake goes into the oven, make the topping: Mix the sugar and turmeric in a medium bowl, breaking up any clumps. Add the sour cream and stir gently until evenly tinted gold. Let sit at room temperature until ready to use.

  6. Step 6

    Carefully spread the topping over the hot baked filling in an even layer. Return to the oven and bake for 5 minutes. Cool completely on a wire rack, then refrigerate uncovered until cold, at least 2 hours and up to 3 days. (Cover loosely with plastic wrap after 2 hours if you plan to chill it longer.)

  7. Step 7

    When ready to serve, decorate the top with the candied ginger.

Ratings

5 out of 5
862 user ratings
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Comments

dimmerswitch

Filling & topping per recipe. Lovely texture, subtle flavors. *Used 9" graham GF crust for no-gluten eater. *Filling perfect amount for 9" shell. *Took 55 min. to done per step 5. *Spreading topping on hot cheesecake, sour cream will start melting. Fear not, it works! *Out of oven step 6, topping will 'set'as it cools. *Allowing for ample cooling, plan 8 hours total for best cold cheesecake at service. *Good day 2. But don't add crystallized ginger til right b4 serving, it softens in fridge.

Heather

Can you use greek yogurt instead of sour cream for the topping?

Cathie

Another great option for the crust is crumbled gingersnaps. I use the Nyakers thin cookies and either crumble them in the food processor or crush them with my rolling pin in a ziploc. Gives the crust a great contrast to the creamy filling.

Dan W.

Made this with a springform pan and substituted whole fat Greek yoghurt for the sour cream. Turn out delicious and beautiful.

LW

Tasted too mild and not really a cheesecake texture- I think too much pumpkin made it less creamy.

LPD

I was suspicious of how this would be, and let me tell you it was AMAZING! so much easier than a traditional cheesecake. The only thing we didnt do was the candied, as my husband hates it. 5/5 for sure

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