Decadent Pumpkin Cheesecake
This vibrant Thanksgiving Salad features crisp pears, creamy brie, crunchy toasted pecans, and juicy pomegranate seeds over fresh greens, all tossed in a bright homemade balsamic vinaigrette—a perfect holiday side packed with festive flavor.
COOK TIME: 1 hour 10 minutes + cooling
PREP TIME: 25 minutes
SERVINGS: 12
INGREDIENTS
1 12-inch pie crust
32 oz full-fat cream cheese
1 cup packed light brown sugar
½ cup granulated sugar
1 tablespoon vanilla bean paste
2 tablespoons cornstarch
¼ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
¼ cup full-fat sour cream
4 large eggs
1 (15-oz) can pumpkin puree
whipped cream (for serving)
INSTRUCTIONS
Preheat and Prep the Oven: Set the oven to 325°F. Place a large roasting pan on the bottom rack. Heat about 4 cups of water in a pot until boiling to create a steam bath during baking.
Mix the Cream Cheese Base: Add softened cream cheese, brown sugar, and granulated sugar to a large mixing bowl. Using a stand mixer with paddle attachment or a hand mixer on low speed, blend until smooth. Scrape the bowl and mix again to fully combine.
Add the Flavorings: On low speed, mix in vanilla bean paste, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice until incorporated. Scrape the sides and bottom of the bowl.
Add Sour Cream: Mix in the sour cream on low speed until smooth.
Mix in the Eggs: Add eggs one at a time, mixing on low speed after each addition. Scrape down the bowl after the first two eggs and again after the last two.
Incorporate the Pumpkin: Add the full can of pumpkin puree on low speed. When the mixture looks uniform, stop the mixer and use a spatula to fold by hand, ensuring no unmixed streaks remain.
Fill the Crust: Pour the finished batter into the pie crust and spread evenly.
Create the Steam Environment: Carefully pour the boiling water into the roasting pan on the bottom rack to create steam. Place the cheesecake on the middle rack directly above the pan. Close the oven door quickly to retain humidity.
Bake: Bake for 1 hour and 10 minutes. The edges should be puffed and set; the center should jiggle slightly like gelatin.
Controlled Cooling: Turn the oven off. Crack the oven door open and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill: Remove from the oven, cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours, preferably overnight for best texture.
Serve: Slice and top with whipped cream.
Storing Leftovers
Keep refrigerated in an airtight container for up to 4 days.
Cheesecake freezes well for 1–2 months when wrapped tightly.
Always refrigerate leftovers within 2 hours of serving to maintain food safety.
Ingredient Substitutions
Use vanilla extract in place of vanilla bean paste.
Substitute Greek yogurt for sour cream if needed.
A graham cracker crust or gingersnap crust can replace the pie crust.
Replace allspice with an equal amount of pumpkin pie spice.
Food Safety Disclaimer
Cheesecake contains eggs and dairy. Ensure proper refrigeration below 40°F and avoid consuming if left at room temperature longer than 2 hours.