Pioneer Woman Pumpkin Cheesecake Recipe
If you love fall, you will love this dessert. The Pioneer Woman Pumpkin Cheesecake Recipe is a crowd favorite.
Ingredients
- For the Crust:
- 2 cups ginger snap cookie crumbs.
- 1/4 cup granulated sugar.
- 6 tablespoons melted unsalted butter.
- For the Filling:
- 24 ounces softened cream cheese.
- 1.5 cups granulated sugar.
- 15 ounces canned pumpkin puree.
- 3 large room temperature eggs.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon ground ginger.
- 1/4 teaspoon ground cloves.
- 1/4 teaspoon salt.
- For the Topping:
- 1 cup sour cream.
- 2 tablespoons sugar.
- 1 teaspoon vanilla.
Instructions
Prep the Oven and Pan
- Preheat your oven to 350 degrees. Wrap the outside of your pan in foil. This keeps water out during the bake.
Make the Spicy Crust
- Mix cookie crumbs, sugar, and melted butter. Press the mix into the pan bottom. Bake the crust for 8 minutes. Let it cool completely.
Cream the Cheese and Sugar
- Beat the cream cheese until very smooth. Add the sugar slowly. Mix until the texture is fluffy.
Add Pumpkin and Spices
- Stir in the pumpkin puree and vanilla. Add cinnamon, ginger, cloves, and salt. Mix well but do not overbeat.
Add the Eggs
- Add eggs one at a time. Mix on low speed until just combined. Overmixing causes cracks in the top.
The Water Bath
- Pour the batter onto the cooled crust. Place the pan in a roasting dish. Add an inch of hot water.
Bake the Cheesecake
- Bake for 60 to 70 minutes. The edges should be set. The center should still jiggle slightly.
Add the Sour Cream Topping
- Whisk sour cream, sugar, and vanilla together. Spread it over the warm cheesecake. Bake for 5 more minutes.
Cool and Chill
- Turn off the oven. Open the door slightly for one hour. Then, chill in the fridge overnight.
Notes
- Always use room temperature ingredients.
- Cold cheese creates lumps in your batter.
- Use a water bath for a smooth top.
- It prevents the cake from drying out.
- Do not open the oven door early.
- Sudden cold air makes the cake sink.
- Let the cake cool slowly in the oven.
- This stops big cracks from forming.
- Use real pumpkin puree, not pie filling.
- Pie filling has extra sugar and spices already.
- For the best flavor, make it a day early.
- The spices need time to settle together.
- Top with whipped cream before serving.
- It looks pretty and tastes light.