Pioneer Woman Pumpkin Cheesecake Recipe

This Pioneer Woman Pumpkin Cheesecake is a creamy and spiced recipe, which is made with pure pumpkin puree and a pecan-graham cracker crust. It’s the perfect Thanksgiving dessert, ready after a long chill in the refrigerator.

Pioneer Woman Pumpkin Cheesecake Ingredients

For the Graham Cracker Crust:

• Nonstick cooking spray
• 1/2 cup pecan halves
• 14 full sheets graham crackers
• 3 Tbsp. granulated sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter, melted

For the Cheesecake Filling:

• 4 (8-oz.) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 4 large eggs
• 1 (15-oz.) can pumpkin puree
• 1/3 cup sour cream
• 1 Tbsp. vanilla extract
• 1 1/2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cardamom

For Serving:

• Chopped pecans, caramel sauce, and whipped cream

How To Make Pioneer Woman Pumpkin Cheesecake

1. Prep Oven and Pan for Crust: Preheat the oven to 350˚F. Wrap the outside bottom and sides of a 9-inch springform pan with two layers of aluminum foil. Lightly coat the inside of the pan with cooking spray.
2. Make and Bake the Crust: In a food processor, pulse the pecans and graham crackers until fine crumbs form. Add the sugar and salt, then drizzle in the melted butter and process until combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake for 8 to 10 minutes, then let it cool on a wire rack.
3. Make the Filling: In a large bowl, beat the softened cream cheese and both sugars with an electric mixer until fluffy. Beat in the eggs one at a time. Beat in the pumpkin, sour cream, and vanilla. Finally, on low speed, beat in the cornstarch, salt, and all the spices until just combined.
4. Prepare the Water Bath: Bring a pot of water to a boil. Pour the cheesecake filling into the cooled crust. Place the springform pan in the center of a large roasting pan. Carefully pour the boiling water into the roasting pan so that it comes about halfway up the sides of the springform pan.
5. Bake the Cheesecake: Bake for 65 to 75 minutes. The cheesecake is done when the edges are firm, but the center still has a slight jiggle.
6. Cool Slowly: Turn the oven off, crack the oven door open slightly (you can prop it with a wooden spoon), and let the cheesecake rest in the cooling oven for 1 hour.
7. Chill Overnight: Carefully remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Cover and refrigerate for at least 12 hours, or preferably overnight.
8. Serve: When ready to serve, remove the sides of the springform pan. Top the cheesecake with chopped pecans, a drizzle of caramel sauce, and whipped cream.

Recipe Tips

• How to prevent cracks in a cheesecake? There are two secrets: the water bath and the slow cooling process. The water bath (bain-marie) creates a steamy, humid environment in the oven, which helps the cheesecake bake gently and evenly. Cooling it slowly in the turned-off oven prevents it from shocking and cracking.
• How do I know when the cheesecake is done? The center should still have a slight wobble, similar to Jell-O. It will continue to cook and set completely as it cools. If you wait until the center is completely firm in the oven, the cheesecake will be overbaked.
• Why use a springform pan? A springform pan has removable sides, which is essential for serving a beautiful, clean-sided cheesecake without having to flip it out of a traditional pan.
• Can I make this ahead of time? Yes, this is the perfect make-ahead dessert! It needs to chill for at least 12 hours to fully set, so it’s ideal to make it the day before you plan to serve it.

What To Serve With Pumpkin Cheesecake

This decadent cheesecake is a showstopper on its own, but it’s even better with:

• A generous drizzle of warm caramel sauce
• A dollop of sweetened whipped cream
• A sprinkle of toasted, chopped pecans
• A cup of hot coffee or a pumpkin spice latte

How To Store Pumpkin Cheesecake

• Refrigerate: The cheesecake must be stored in the refrigerator. Cover it loosely with plastic wrap or keep it in a cake carrier. It will keep for up to 5 days.
• Freeze: Yes, you can freeze this cheesecake! Let it cool and chill completely. You can freeze the whole cake or individual slices. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator.

Pioneer Woman Pumpkin Cheesecake Nutrition Facts

• Calories: 500-600 kcal
• Fat: 35g
• Carbohydrates: 45g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Pumpkin Bread Recipe
• Pioneer Woman Pumpkin Pie Recipe
• Pioneer Woman Pumpkin Cinnamon Rolls Recipe