Thanksgiving is just one week away for us Canadians and around here that means a few constants such as pumpkin desserts, little boys in button-down shirts, and turkey dinner for fifty.
While pie is a staple on the sweet table, I like to round things out with a cool and creamy cheesecake, preferably pumpkin, since they are so plentiful now. A pie is best enjoyed warm from the oven (not always feasible on Turkey Day), but I’m convinced this chilled pumpkin cheesecake only gets better after a day or two in the refrigerator, making it the perfect do-ahead dessert.
I’m keeping this post short because you absolutely must watch my latest vlog. Not only do I demonstrate the easiest cheesecake I’ve ever made, but it is jam-packed full of practical kitchen shortcuts and time-savers!
Tips and tricks demonstrated in the vlog:
- How to achieve a taller cheesecake.
- How to easily line a round pan with parchment paper.
- How to quickly pack a perfect crumb crust into the pan.
- How to smooth the top of the cheesecake.
- How to securely wrap the cheesecake for chilling.
- And more!
Welcome back to my kitchen. I hope you enjoy what I’ve cooked up for you this time!
Simple Chilled Pumpkin Cheesecake
adapted from Whole Foods Market.com
- 1 cup graham cracker crumbs
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 teaspoon ground ginger
- 1 cup pumpkin purée, preferably homemade (learn how to make your own)
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg or ginger
- 1/4 teaspoon salt
- 1/2 cup powdered sugar, sifted
Preheat oven to 400 degrees F.
Lightly butter a 7-inch springform pan and line the bottom edge with parchment paper; set aside.
For the Crust:
- In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well.
- Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass.
- Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.
For the Filling:
- In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin purée and mix to combine.
- Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth.
- Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
- Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.
What did you have for dessert on Thanksgiving when you were growing up?