Exquisite Pumpkin Spice Cheesecake Delight
Indulge in the rich and creamy decadence of this Exquisite Pumpkin Spice Cheesecake Delight, inspired by Emeril Lagasse's culinary magic. This cheesecake isn't just a dessert – it's a celebration of the flavors of autumn, featuring a luscious cream cheese filling infused with perfectly spiced pumpkin puree and nestled within a crunchy, nutty graham cracker crust. Perfect for Thanksgiving, holiday gatherings, or any occasion that calls for a hint of warmth and sweetness, this recipe promises to elevate your dessert game and impress your guests. Whether you use store-bought pumpkin puree or take on the extra step of roasting and pureeing a fresh pumpkin, every bite is a taste of the season.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Graham cracker crumbs
1 3/4 cups (Crushed into fine crumbs.)
Finely ground pecans
1/4 cup (Ground until fine.)
Light brown sugar
1 tablespoon (Packed.)
Ground cinnamon
1 teaspoon (Divided (1/2 tsp for crust, 1/2 tsp for filling).)
Butter
1/2 cup (Melted.)
Cream cheese
3 (8 ounce) packages (At room temperature.)
Granulated sugar
1 1/2 cups (Regular, not packed.)
Cornstarch
2 tablespoons (For thickening.)
Pure vanilla extract
1 teaspoon (Pure and high quality.)
Grated nutmeg
1/8 teaspoon (Freshly grated if possible.)
Eggs
2 large (At room temperature.)
Egg yolks
2 large (Separated from whites.)
Heavy cream
1/4 cup (Chilled.)
Pumpkin puree
1 (15 ounce) can (Or homemade puree from roasted pumpkin.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, mix the graham cracker crumbs, finely ground pecans, light brown sugar, and 1/2 teaspoon of ground cinnamon until combined.
3
Slowly pour in the melted butter, stirring until the mixture is well blended and resembles wet sand.
4
Press the crumb mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan, creating a sturdy crust.
5
In a large mixing bowl, beat the room-temperature cream cheese until smooth and fluffy using an electric mixer.
6
Add the granulated sugar, cornstarch, pure vanilla extract, remaining cinnamon (1/2 teaspoon), and grated nutmeg to the cream cheese. Beat until everything is thoroughly combined.
7
Add the large eggs and egg yolks one at a time, mixing on low speed until just blended to avoid overbeating.
8
Gently fold in the heavy cream and pumpkin puree until the mixture is smooth and well incorporated.
9
Pour the pumpkin cheesecake batter into the prepared crust and spread evenly.
10
Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for about 1 hour to 1 hour and 10 minutes, or until the center is nearly set.
11
After baking, remove the cheesecake from the oven and allow it to cool in the pan for 15 minutes.
12
Carefully run a small, sharp knife around the edges of the cheesecake to loosen it from the pan.
13
Remove the sides of the springform pan and allow the cheesecake to cool at room temperature for an additional 30 minutes.
14
Once cooled, cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate for at least 4 hours, preferably 8 hours, before serving for the best texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Exquisite Pumpkin Spice Cheesecake Delight?
It is a rich and creamy cheesecake featuring a spiced pumpkin filling and a nutty graham cracker crust, inspired by Emeril Lagasse's culinary style.
Who inspired this pumpkin cheesecake recipe?
This recipe is inspired by the culinary magic of Emeril Lagasse.
What are the main components of this dessert?
The dessert consists of a crunchy graham cracker and pecan crust topped with a luscious pumpkin-infused cream cheese filling.
What ingredients are needed for the crust?
The crust requires graham cracker crumbs, finely ground pecans, light brown sugar, ground cinnamon, and melted butter.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prepare the graham cracker crust?
Mix crumbs, pecans, brown sugar, and cinnamon, then stir in melted butter until the mixture resembles wet sand before pressing it into the pan.
What size pan is used for this cheesecake?
A 9-inch springform pan is required for this recipe.
How far up the sides should the crust be pressed?
The crumb mixture should be pressed evenly into the bottom and 1 inch up the sides of the springform pan.
Does the cream cheese need to be at room temperature?
Yes, using room-temperature cream cheese ensures the filling is smooth and fluffy when beaten.
What spices are used in the cheesecake filling?
The filling includes ground cinnamon, grated nutmeg, and pure vanilla extract.
What is the purpose of cornstarch in the recipe?
Cornstarch is used as a thickening agent to help the cheesecake set properly.
How should the eggs be added to the batter?
Add the large eggs and egg yolks one at a time, mixing on low speed until just blended to prevent overbeating.
How is the pumpkin puree incorporated?
The pumpkin puree and heavy cream should be gently folded into the mixture until smooth.
Can I use fresh pumpkin for this recipe?
Yes, you can use either store-bought canned pumpkin puree or homemade puree from roasted pumpkins.
How long does the cheesecake need to bake?
The cheesecake should bake for approximately 1 hour to 1 hour and 10 minutes.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the center is nearly set.
Why should I use a baking sheet under the springform pan?
Placing the pan on a baking sheet helps catch any potential drips that might occur during baking.
What is the first step after removing the cheesecake from the oven?
Allow the cheesecake to cool in the pan for 15 minutes before taking any further steps.
How do I prevent the cheesecake from sticking to the sides?
Carefully run a small, sharp knife around the edges of the cheesecake to loosen it from the pan after the initial cooling period.
When should the sides of the springform pan be removed?
Remove the sides after the cheesecake has cooled for 15 minutes and the edges have been loosened with a knife.
How long does the cheesecake cool at room temperature?
After removing the pan sides, let the cheesecake cool at room temperature for an additional 30 minutes.
Does the cheesecake need to be refrigerated?
Yes, the cheesecake must be refrigerated for at least 4 hours, though 8 hours is preferred.
How should I cover the cheesecake for storage?
Cover the cheesecake tightly with aluminum foil or plastic wrap before placing it in the refrigerator.
How many packages of cream cheese are required?
The recipe calls for three 8-ounce packages of cream cheese.
What type of sugar is used in the filling?
Granulated sugar is used in the cream cheese filling.
How many eggs are used in total?
The recipe requires 2 large eggs and 2 large egg yolks.
What kind of nuts are in the crust?
Finely ground pecans are used to add a nutty flavor to the crust.
Is this recipe suitable for Thanksgiving?
Yes, it is specifically described as a perfect dessert for Thanksgiving and autumn holiday gatherings.
What is the texture of the filling?
The filling is described as rich, creamy, and decadent.
How much pumpkin puree is used?
The recipe uses one 15-ounce can of pumpkin puree.