Recipe: Fresh Pumpkin Cheesecake

Instructions

1. Prepare the fresh pumpkin puree: Place cubed pumpkin in a steamer basket over boiling water and steam for 15-20 minutes until very tender. Alternatively, roast at 400°F for 25-30 minutes. Let cool slightly, then puree in a food processor or blender until completely smooth. Strain through a fine-mesh sieve to remove excess liquid. You need 1¼ cups of puree.

💡 Tip: Sugar pumpkins (also called pie pumpkins) work best as they're less watery than carving pumpkins.

2. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath.

💡 Tip: Use heavy-duty foil and wrap at least halfway up the sides of the pan.

3. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the texture resembles wet sand. Press mixture firmly into the bottom of the prepared springform pan and about 1 inch up the sides.

💡 Tip: Use the bottom of a measuring cup to pack the crust firmly and evenly.

4. Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling. Keep oven at 325°F.

5. Make the filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

💡 Tip: Make sure cream cheese is at room temperature to prevent lumps.

6. Add 1 cup sugar, flour, cinnamon, ginger, allspice, cloves, and salt to the cream cheese. Beat on low speed until just combined, about 1 minute.

7. Add the pumpkin puree and vanilla extract. Beat on low speed until smooth and well incorporated, scraping down the sides as needed.

8. Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.

💡 Tip: Overmixing can incorporate too much air, causing cracks during baking.

9. Add heavy cream and mix on low speed until just combined. The batter should be smooth and uniform in color.

10. Pour the filling over the pre-baked crust. Tap the pan gently on the counter a few times to release any air bubbles.

11. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.

💡 Tip: The water bath helps the cheesecake bake evenly and prevents cracking.

12. Bake for 75-85 minutes, until the edges are set but the center still jiggles slightly when gently shaken. The center should register about 150°F on an instant-read thermometer.

13. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.

14. Remove from oven and water bath. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Let cool to room temperature, about 1 hour.

15. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

💡 Tip: The cheesecake tastes best when fully chilled and the flavors have melded together.