Hamdi Saidani This Alton Brown Pumpkin Cheesecake Recipe is a creamy and spiced dessert, which includes pumpkin puree and cream cheese. It’s a restaurant-quality dish, ready in about 10 hours and 10 minutes.
Alton Brown Pumpkin Cheesecake Recipe Ingredients
Filling:
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon ground ginger
- 1 teaspoon finely grated nutmeg
- 6 ounces dark brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs, beaten
- 2 (8-ounce) blocks cream cheese, at room temperature
Crust:
- 7 ounces (about 20) ginger cookies
- 1 tablespoon dark brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted, plus extra for the pan
How To Make Alton Brown Pumpkin Cheesecake
- Cook the pumpkin mixture: In a saucepan, simmer pumpkin puree over medium heat for 2–3 minutes until thickened. Stir in ginger, nutmeg, and dark brown sugar. Let cool to room temperature, about 1 hour.
- Preheat and prep pan: Heat oven to 300°F. Butter a 9×3-inch cake pan, line bottom and sides with parchment, and butter again.
- Make the crust: In a food processor, pulse ginger cookies, dark brown sugar, and salt into fine crumbs. While running, drizzle in melted butter, then pulse to combine.
- Bake the crust: Press crumb mixture into the pan bottom. Bake for 15 minutes, then cool for at least 10 minutes.
- Mix filling: In a small bowl, combine eggs and vanilla. In a stand mixer, beat cream cheese on low for 10 seconds. Add pumpkin mixture, mix on low for 30 seconds, scrape bowl, then mix on medium until smooth.
- Incorporate eggs: Gradually mix in the egg mixture in two batches, scraping between additions. Mix until fully combined. Pour into crust.
- Bake in water bath: Place cheesecake in a roasting pan lined with a towel. Pour boiling water into the pan (not on the cake), then bake for 2 hours. Turn oven off, open door for 1 minute, close and let sit for 30 minutes.
- Cool and chill: Remove cheesecake from water bath. Refrigerate for at least 6 hours before serving.
- Unmold and serve: Briefly place cake pan in hot water. Run spatula around edges, invert onto plate to remove, then flip back upright. Slice with a hot knife, wiping clean between cuts.
Recipe Tips
- Can I use a springform pan instead of a cake pan? Yes, but make sure it’s watertight or wrap with foil to prevent leaks.
- Why cook the pumpkin puree first? It removes excess moisture and deepens flavor for a denser, richer cheesecake.
- What kind of ginger cookies work best? Gingersnaps or any crisp ginger biscuits work well.
- How to prevent cracks in cheesecake? Bake slowly in a water bath and avoid overmixing the batter.
- How to slice cleanly? Use a hot, thin-bladed knife and wipe between each cut.
What To Serve With Pumpkin Cheesecake
Pumpkin cheesecake is rich and flavorful—complement it with:
- A dollop of whipped cream
- Candied pecans or walnuts
- A drizzle of caramel sauce
- Hot spiced cider or coffee
- Fresh berries for a fruity balance
How To Store Pumpkin Cheesecake
Refrigerate: Cover tightly and store in the fridge for up to 1 week.
Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Pumpkin Cheesecake Nutrition Facts
- Calories: 420
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Sugar: 28g
- Protein: 6g
- Fiber: 1g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, use well-puréed and drained fresh pumpkin to avoid excess moisture.
Can I bake this without a water bath?
It’s not recommended—the water bath helps prevent cracks and ensures even baking.
How long does the cheesecake need to chill?
At least 6 hours, but overnight chilling gives the best texture and flavor.
Can I substitute the spices?
Yes, you can use pumpkin pie spice or adjust ginger and nutmeg to taste.
Can I make this cheesecake ahead of time?
Absolutely! It’s best when made a day in advance for proper setting.
Try More Recipes:
- Alton Brown Caramel Sauce Recipe
- Alton Brown Sticky Toffee Pudding Recipe
- Alton Brown Salisbury Steak Recipe
Alton Brown Pumpkin Cheesecake Recipe
Description
A creamy and spiced cheesecake with a ginger cookie crust, rich pumpkin filling, and smooth, velvety texture.
Ingredients
Filling:
Crust:
Instructions
- Simmer pumpkin puree in a saucepan 2–3 minutes. Stir in spices and sugar. Cool for 1 hour.
- Preheat oven to 300°F. Line and butter a 9×3-inch pan with parchment.
- Process cookies, sugar, and salt into crumbs. Add butter. Pulse to combine.
- Press into pan, bake for 15 minutes. Cool at least 10 minutes.
- Mix eggs and vanilla in a small bowl.
- Beat cream cheese 10 sec on low. Add pumpkin mix. Mix on low 30 sec, then on medium until smooth.
- Gradually add egg mixture, mixing until fully combined.
- Pour filling into crust. Set pan in towel-lined roasting pan. Add boiling water beside cake.
- Bake 2 hours. Turn off oven, open door 1 min, then close and rest 30 min.
- Chill in fridge 6 hours or overnight.
- Warm pan to unmold, invert, and flip cake upright. Slice with hot knife, wiping clean between cuts.
