Betty’s Favorite Pumpkin Cheesecake: A Holiday Tradition
Over the past few years, Betty’s Favorite Pumpkin Cheesecake has become a cherished tradition in our family. While pumpkin treats are typically associated with Thanksgiving, our love for this delightful dessert extends to Christmas as well. When Betty, my husband's grandma and a seasoned cheesecake connoisseur, proclaimed it the best she's had in her 85 years, we knew we had a winner. Hence, the fitting title - Betty’s Favorite Cheesecake.
I've experimented with various cheesecake recipes, but none have surpassed this one in flavor and simplicity. Contrary to common belief, cheesecakes are not as daunting to make as they seem. With the right kitchen tools, ingredients and some patience, this recipe transforms into an easy showstopper that will impress your guests.
Let's dive into the details to create this delicious masterpiece.
Cookie Crust:
I opt for gingersnap cookies to infuse a buttery spice flavor, my personal favorite element of each slice. For a gluten-free alternative, Simple Mills have a honey cinnamon cookie that are an excellent choice.
Ingredients:
1 - 12 oz of gingersnap cookies
2 tablespoons coconut sugar (granulated sugar is a suitable substitute)
6 tablespoons of melted butter
The Filling:
Ingredients:
4 packages (8 oz each) cream cheese, softened
1 cup brown sugar
½ cup coconut sugar (granulated sugar is a suitable substitute)
¼ cup heavy whipping cream
1 can (15 oz) pumpkin puree
1 tablespoon vanilla extract
¼ cup all-purpose flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
4 large eggs, at room temperature
The Topping:
½ cup of heavy whipping cream
1 tablespoon coconut sugar
Instructions:
Preheat the oven to 325 degrees F and place a sheet pan on the bottom rack.
Prepare the Crust:
Crush a 12 oz bag of gingersnaps to make crumbs.
Tip: I use a food processor to speed up the process.
Combine 2 cups of crumbs with melted butter and sugar, pressing the mixture into the bottom of a parchment-lined 9-inch springform pan.
3. Prepare the Filling:
In a KitchenAid mixer, beat softened cream cheese and sugars until combined.
Add whipping cream, pumpkin, vanilla, flour, and spices. Mix until creamy.
In a separate bowl, whisk eggs and fold them into the batter.
Tip: Do not over mix the batter once eggs are added, I fold these in by hand.
Make sure to whisk eggs in a separate bowl Prior To adding to Batter
4. Bake:
Pour batter into springform pan and place pan on the rack above the large sheet pan filled halfway with water to create a steam bath.
Bake for 90 minutes.
Turn off the oven, crack the door, and let the cheesecake sit for 10-15 minutes.
Once cooled for 10-15 minutes, run a knife along the edges.
Keep cheesecake in a springform pan, do not remove.
Place the cheesecake directly above the sheet pan for Steam Bath
5. Cooling:
Let the cheesecake cool on the counter for at least an hour before refrigerating for a minimum of 6 hours (preferably 10 hours).
Once cooled for at least 6 hours, slowly remove from the pan and place on serving platter.
6. Toppings:
Make whipped cream by beating ½ cup of heavy cream and 1 tablespoon of coconut sugar until peaks form.
Dollop or pipe the cream onto the cheesecake and sprinkle the remaining gingersnap crumbs on top for a festive touch.
Tip: The whip cream piping does not need to be perfect!
Betty’s Favorite Pumpkin Cheesecake is more than a dessert; it's a delightful holiday tradition that will leave your loved ones craving for more. Share the joy and savor every moment of this easy-to-make, crowd-pleasing treat. Enjoy the Festivities!
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