American-Style Pumpkin Cheesecake Recipe
Pumpkin cheesecake is an autumn hit in the United States, combining a creamy cheesecake filling with pumpkin purée and warm spices. It often appears on the table at Thanksgiving as an alternative to classic pumpkin pie. The flavor is reminiscent of a cross between cheesecake and gingerbread, with a delicate pumpkin note in the background.
This American-style pumpkin cheesecake combines velvety, dense cream cheese with warm spices and pumpkin purée, so it tastes like a cross between New York cheesecake and gingerbread. In the U.S., it is a must-have on the Thanksgiving table, often served alongside turkey and cranberry sauce. The gentle pumpkin aroma does not dominate but wraps everything together, while the cookie crust adds a pleasantly buttery crunch.
Chef's tips
Always beat the cheesecake batter on low speed, just until the ingredients come together—overbeating incorporates too much air and increases the risk of cracks. The pumpkin purée should be thick and well reduced; if you use homemade purée, drain it in a sieve or cook it briefly in a pan to evaporate excess moisture. After baking, let the cake cool completely and chill it overnight—only then will the filling fully set and the flavors meld.
How to serve
Serve well chilled, with a dollop of whipped cream and a sprinkle of cinnamon or a drizzle of maple syrup on top. It pairs beautifully with black drip coffee or a chai latte during an autumn board-game night with friends. For larger parties, you can cut the cheesecake into smaller squares like brownie bites—they are easier to serve on a buffet.
Ingredients
- tea biscuits - 200 g
- butter melted - 80 g
- cream cheese at room temperature - 700 g
- sugar - 180 g
- pumpkin purée - 300 g
- egg - 3 pieces
- heavy cream - 150 ml
- wheat flour - 1 tablespoon
- cinnamon ground - 1 teaspoon
- nutmeg ground - 0.25 teaspoons
- vanilla extract - 1 teaspoon
- salt - 0.25 teaspoons
Preparation
- Preheat the oven to 170°C (top and bottom heat). Line the bottom of a springform pan about 24 cm in diameter with baking paper.
- Crush the biscuits very finely in a food processor, or place them in a bag and crush with a rolling pin until they resemble sand. Mix them with the melted butter until the mixture looks like wet sand.
- Pour the cookie mixture into the springform pan and press it evenly over the bottom to form the crust. Bake for 10 minutes, then remove and let cool slightly.
- Place the room-temperature cream cheese in a large bowl. Beat on low speed until smooth and free of lumps.
- Add the sugar and salt and mix briefly, just until combined. Then add the pumpkin purée, cinnamon, nutmeg, and vanilla, and mix briefly again.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Finally, pour in the cream and add the flour, and gently fold with a spatula or mix on a very low mixer speed.
- Pour the pumpkin-cheesecake batter over the pre-baked crust. Tap the pan gently on the counter a few times to release larger air bubbles.
- Place the cheesecake in the oven and bake for about 50–60 minutes. The edges should be set, and the center may jiggle slightly when you move the pan, but it should not be liquid.
- After baking, turn off the oven, crack the door open, and leave the cheesecake inside for about 30 minutes to cool slowly—this will reduce the risk of cracks.
- Remove the cheesecake from the oven, cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Serve well chilled, sliced into pieces.
Storage
Sernik przechowuj w lodówce, przykryty folią lub w pojemniku, aby nie chłonął zapachów. Możesz zamrozić pojedyncze kawałki owinięte folią, rozmrażaj je w lodówce przez kilka godzin.
