I swear this isn't a baking blog ๐ . The next few posts will be cooking recipes, promise. But I was just WAY too excited to not share this halloween pumpkin cheesecake immediately.
LOOK at that creamy filling! And the chocolate graham cracker crust?? ๐คฉ๐คฉ๐คฉ.
Also, I can assure you this halloween pumpkin cheesecake isn't too, well, pumpkiny. Taste tasted and approved by the fam!
Only 1 cup of pumpkin puree is used in the filling, and a generous tablespoon of pumpkin pie spice is used to avoid too much "sweet".
Now how to decorate this delectable dessert for All Hallow's Eve? Simple! Assorted candy corn, specially the pumpkin ones, sanding sugars (orange and black), and some pumpkin sprinkles. Oh and don't forget that chocolate drizzle!
This Halloween, get your pumpkin cheesecake on and grab the recipe below!
Halloween Pumpkin Cheesecake
- Total Time: 2 hours 30 minutes
- Yield: 1 Cheesecake 1x
Description
With a spiced pumpkin filling and a chocolate graham cracker crust, this cheesecake is perfect for All Hallow's Eve dessert. Top with candy corn, sprinkles, and sanding sugar for an extra festive treat!
Ingredients
FOR THE CRUST
- 1 cup finely crushed graham crackers
- ยผ cup white sugar
- 7 tablespoons unsalted butter, melted
- ยฝ cup cocoa powder
FOR THE FILLING
- 24 ounces cream cheese
- 1 cup sugar
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ยฝ teaspoon coarse salt
- 3 large eggs
- Assorted candy corn/pumpkins, orange and black sprinkling sugar, and pumpkin sprinkles to garnish
For the Chocolate Drizzle
- 6 ounces semisweet chocolate morsels
- ยฝ cup heavy whipping cream
Get Recipe Ingredients
Instructions
MAKE THE CRUST
- Using the paddle attachment of a stand mixer or a hand mixer and a large mixing bowl, add the cream cheese and mix on a medium speed until smooth.
- Add the sugar slowly and mix until smooth.
- Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt and mix until smooth.
- On a slow speed, add the eggs one at a time, mixing until just combined.
- Slowly pour the filling mixture on top of the cooled crust.
- Place the foil covered spring form pan in a roasting pan and put on the middle rack in the oven. Fill with water half way up the pan (do not fill past the foil or the water will get into the filling!).
- Bake for 60 to 75 minutes, until edges are set and the center of the cheesecake is still slightly jiggly.
- Leaving the cheesecake in the oven, turn off the heat and pop the oven door open an inch for another 60 minutes, to let the cheesecake cool down slowly and reduce the chance of cracking.
- Take the cheesecake out of the roasting pan and chill in the fridge overnight.
GARNISH CHEESECAKE
- To remove the cheesecake from the pan, run a paring knife around the sides. Open the pan and remove the ring.
- To remove the bottom of the pan, briefly heat up the underside above a stove burner or using a creme brรปlรฉe torch. Gently slide a knife or spatula underneath to release the bottom and slide off onto the serving plate.
- Make the chocolate drizzle:ย Scald heavy cream (should be steaming but not boiling) in the microwave or stove top. Pour cream over chocolate morsels and let sit for 10 minutes. Whisk until smooth and shiny. Let cool until warm but not hot to the touch.
- ย Drizzle ganache over the top of the cheesecake as desired. Garnish with sprinkles, sanding sugars, and candy corn/pumpkins. Cut a slice and enjoy!
- Prep Time: 30 minutes
- Cook Time: 2 hours
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