Pumpkin Cheesecake Recipe

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Ingredients

Count

Nutrition

1401

Calories

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Ingredients:

Serving

1 cup plus 1 tbsp unbleached all-purpose flour
3/4 tsp baking soda
3/4 tsp kosher salt, divided
1/2 tsp ground cinnamon
1/2 cup sugar
10 tbsp (1 1/4 sticks) unsalted butter, room temperature, divided, plus more for foil
1 large egg
2 tbsp mild-flavored (light) molasses
1 1/2 tsp finely grated peeled ginger
1/4 cup (packed) dark brown sugar
2 1/2 cups whole-milk ricotta
1/2 cup plus 1 tbsp mascarpone
1/3 cup sugar
4 large egg yolks
2 large eggs
3/4 tsp kosher salt, divided
1 cup canned pure pumpkin puree
1/4 cup (packed) dark brown sugar
1/4 cup heavy cream
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom

Directions:

For gingersnap cookie crust: Whisk 1 cup all-purpose flour, baking soda, 1/4 teaspoon salt, and cinnamon in a medium bowl; set aside. Using an electric mixer, beat sugar and 6 tablespoons butter in a medium bowl until light and fluffy, about 3 minutes. Beat in egg, molasses, and ginger. With mixer on low speed, gradually add dry ingredients, beating just to blend. Form dough into a ball; flatten into a disk.
Arrange racks in top and bottom thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Scoop dough by rounded tablespoons and divide between prepared baking sheets, spacing 2 apart.
Bake, rotating pans halfway through, until cookies are deep golden-brown, about 15 minutes. Let cookies cool on a wire rack.
Finely grind cookies in a food processor. Measure 1 3/4 cups crumbs for crust; reserve any remaining crumbs for another use. DO AHEAD: Can be made 1 month ahead. Store crumbs airtight in freezer. Return to room temperature before using.
Preheat oven to 350°F. Line springform pan tightly with foil. Butter foil. Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
Melt remaining 4 tablespoons butter in a small saucepan. Whisk reserved 1 3/4 cups gingersnap crumbs, remaining 1 tablespoon flour, 1/2 teaspoon salt, and brown sugar in a large bowl. Add melted butter and stir mixture until well combined. Press crumbs into bottom of prepared pan. Freeze for 10 minutes.
Place pan on a baking sheet. Bake until crust is fragrant and set, 20-25 minutes. Transfer pan to a wire rack and let cool.
For filling: Preheat oven to 300°F. Purée ricotta, mascarpone, sugar, egg yolks, 1 egg, and 1/2 teaspoon salt in a food processor until smooth. Scrape most of ricotta filling into a large bowl, leaving about 1/2 cup of filling in processor. Add remaining egg, pumpkin purée, brown sugar, cream, cinnamon, ginger, nutmeg, cardamom, and remaining 1/4 teaspoon salt to processor; purée until smooth. Scrape pumpkin filling into a medium bowl. Pour ricotta filling over cooled crust. Spoon pumpkin filling over. Using a spoon, gently swirl the 2 fillings in 6-7 places.
Put cake pan in a large roasting pan. Add hot water to come halfway up sides of cake pan. Cover roasting pan tightly with foil.
Bake cake for 1 hour. Open foil carefully to release steam. Reseal foil and continue baking, opening foil to release steam every 15 minutes, until cheesecake is set around the edges and jiggles slightly in the center when nudged, 45 minutes1 hour longer.
Remove cake pan from roasting pan. Carefully unwrap outer foil from pan. Chill cake at least 6 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Run a thin knife around inside of pan to release cake. Remove pan sides.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1400.82 Kcal (5865 kJ)
Calories from fat	1221.19 Kcal
		% Daily Value*
Total Fat	135.69g	209%
Cholesterol	524.24mg	175%
Sodium	667.27mg	28%
Potassium	277.04mg	6%
Total Carbs	32.14g	11%
Sugars	16.19g	65%
Dietary Fiber	0.77g	3%
Protein	17.53g	35%
Vitamin C	0.4mg	1%
Vitamin A	1.4mg	47%
Iron	2mg	11%
Calcium	256.9mg	26%

Amount Per 100 g
Calories	405.09 Kcal (1696 kJ)
Calories from fat	353.14 Kcal
		% Daily Value*
Total Fat	39.24g	209%
Cholesterol	151.6mg	175%
Sodium	192.96mg	28%
Potassium	80.12mg	6%
Total Carbs	9.29g	11%
Sugars	4.68g	65%
Dietary Fiber	0.22g	3%
Protein	5.07g	35%
Vitamin C	0.1mg	1%
Vitamin A	0.4mg	47%
Iron	0.6mg	11%
Calcium	74.3mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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