Author Notes: This creamy New York Pumpkin Cheesecake is the perfect way to end your Thanksgiving meal. Fall flavors of pumpkin spice, ginger, and maple mixed with a smooth and creamy pumpkin cheesecake filling will leave you wanting this dessert more than just once a year! —Julie | Sweet and Spicy Monkey
Makes: 1 new york pumpkin cheesecake
Ingredients
Pumpkin Cheesecake Crust & Filling
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2
cups crumbed gingersnap cookies
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7
tablespoons melted unsalted butter
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1/3
cup coconut sugar
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1/2
teaspoon sea salt
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3
8 ounce packages cream cheese, room temperature
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1
cup sour cream, room temperature
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1
cup coconut sugar
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1/4
cup pure maple syrup
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1
15 ounce can pure pumpkin puree
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2
teaspoons vanilla extract
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2 1/2
teaspoons pumpkin pie spice
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1/2
teaspoon cinnamon
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3
eggs, room temperature
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2
egg yolks, room temperature
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3
tablespoons all-purpose flour
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1/2
cup heavy cream
Maple Whipped Cream
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2
cups heavy cream
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1/2
cup powdered sugar
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2
tablespoons powdered sugar
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1 1/2
teaspoons maple extract
Directions
- Lightly wipe 9″ springform pan with coconut oil or spray with a non-stick baking spray. Wrap bottom and sides of springform pan with aluminum foil, about 5 to 6 times, layering foil pieces.
- Place gingersnaps into your food processor or blender and pulse on High until cookies are small crumbs.
- Add coconut sugar, salt, and melted butter. Process until mixed together. Spoon into your prepared springform pan and press crumbs flat using your hands.
- Preheat oven to 325F degrees.
- Using a stand mixer with beater attachment, beat the cream cheese and sour cream until smooth and creamy.
- Add in sugar, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, and cinnamon, mixing until smooth. Use a spatula to scrape the sides down during mixing to incorporate all ingredients.
- Adding one egg at a time, beat in eggs and egg yolks. Sprinkle flour into mixture, beating until smooth. Mix in heavy cream.
- Pour filling into prepared springform pan, smoothing the top with a spatula.
- Place large roasting pan onto oven rack, put cheesecake in middle of pan. Slowly pour water into pan until its about half way up sides of springform pan.
- Bake for 1 hour and 25 minutes
- Turn oven off, leaving cheesecake in, and let cool inside oven with door shut for another 55 minutes. Your cheesecake top should be wiggly like Jell-O.
- Remove from oven and place on a wire rack. Gently run a sharp knife along the edges of the cake and pan to help loosen. Continue cooling for another 15 minutes.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, overnight is best.
- After cheesecake has cooled, spoon maple whipped cream over the top. A cake frosting knife is best for this to help even the whipped cream. Remove springform pan from the sides. Decorate with gingersnap cookies and serve.
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To Prepare Maple Whipped Cream:
Add heavy cream, maple extract, and powdered sugar into a large mixing bowl. Using a stand mixer with whip attachment or a hand mixer, whip together until whipped cream makes a point when the beater is lifted out of the mixture. If you like thicker whipped cream, whip a little longer to desired thickness.
Photo by Julie | Sweet and Spicy Monkey