Pumpkin Cheesecake

pumpkin cheesecake with pecan crumble

This cheesecake comes way of my great-grandmother Sadie Virginia (after whom my daughter is named), and my grandmother JoJo said it wasn’t Thanksgiving without it. I LOVE cheesecake, really anything with cream cheese, and I would venture to say that it was my favorite dessert growing up. My mom would make this cheesecake every year as part of the Thanksgiving dessert spread, but at some point in my young adult life, I took over the tradition.

The amount of pumpkin used gives the cheesecake just a hint of the flavor, while the spices bring it up a notch. My favorite part is the pecan crumble on top. The butter, sugar and nut mixture give the cheesecake a praline-style top. And if we’re being honest, the crumble also covers up any imperfections that may appear in the baking process - double win! This recipe makes more than enough batter for 1 springform pan, so I always make 2 cheesecakes (2 different sizes) and offer one to a friend!

What you need:

• 1-2 springform pans

• parchment paper

• stand mixer with paddle attachment

• measuring spoons

• measuring cups

Before starting, I like to line my springform pan with parchment paper. This makes cake transfer easier. Start by making a simple graham cracker crust with crumbs and melted butter, pressing it into the bottom (and up the side) of your spring form pan. I have experimented with both ginger snaps and a Biscoff cookie crust. Whatever crust you decide to use, the same crumb to butter measurement applies. You can make the crust in your food processor, or by placing crackers/cookies in a plastic bag and pounding it with a rolling pin. Refrigerate your crust after pressing it into the pan.

Next you’ll make the cheesecake mixture in your stand mixer with paddle attachment. You can certainly use an electric hand mixer and mixing bowl; however, the paddle attachment ensures less air gets into your mixture - and air is what causes cheesecakes to crack! You may find that you’ll need to occassionally scrape the sides and bottom of the bowl to ensure all of the cheesecake gets into the mixture.

Once you are finished mixing, pour the cheesecake batter into your springform pan(s). You will bake the cheesecake low and slow for 1 1/2 to 2 hours or until the center is almost set. I personally like to check after an hour. Next, add your pecan crumble mixture and bake for another 15 minutes! The topping is optional; however, it makes for an impressive finish. If you decide to skip the topping, simply had some homemade whip cream with each serving.