Best 7 Spiced Pumpkin Cheesecake Bon Appétit Magazine Recipes

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Indulge in the delightful flavors of fall with our exquisite Spiced Pumpkin Cheesecake, a symphony of autumnal spices and creamy cheesecake nestled in a graham cracker crust. This delectable dessert is perfect for Thanksgiving gatherings, holiday parties, or simply satisfying your sweet tooth. With three additional tempting recipes included – Pumpkin Cheesecake Bars, Pumpkin Cheesecake Dip, and Pumpkin Cheesecake Muffins – this article offers a variety of ways to enjoy the classic pumpkin cheesecake experience. Prepare to tantalize your taste buds and impress your guests with these irresistible pumpkin cheesecake creations.

Here are our top 7 tried and tested recipes!

SPICED PUMPKIN CHEESECAKE (BON APPéTIT MAGAZINE)



Spiced Pumpkin Cheesecake (Bon Appétit Magazine) image

This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!

Provided by blucoat

Categories     Cheesecake

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 (15 ounce) can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract

Steps:

  • Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
  • Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
  • Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).

Nutrition Facts : Calories 518.5, Fat 39.7, SaturatedFat 20.7, Cholesterol 148.8, Sodium 284.8, Carbohydrate 34.2, Fiber 1.3, Sugar 26.3, Protein 9

SPICED PUMPKIN CHEESECAKE



Spiced Pumpkin Cheesecake image

This needs to chill overnight, so plan accordingly.

Categories     Cake     Milk/Cream     Food Processor     Mixer     Dessert     Bake     Thanksgiving     Cream Cheese     Spice     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 17

Crust
9 whole graham crackers (about 4 ounces), broken
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
  • Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
  • Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

SPICED PUMPKIN CHEESECAKE



Spiced Pumpkin Cheesecake image

Categories     Cake     Dessert     Bake     Thanksgiving     Cream Cheese     Spice     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 13

For crust
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
  • Make filling:
  • Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
  • Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

SPICED PUMPKIN CHEESECAKE



Spiced Pumpkin Cheesecake image

This recipe courtesy of Bon Appetit, October 2002. This needs to chill overnight, so plan accordingly.

Provided by Juenessa

Categories     Cheesecake

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 15

9 whole graham crackers, broken (about 4 ounces)
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 (15 ounce) can pumpkin puree
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • For crust:.
  • Position rack in center of oven and preheat to 350°F
  • Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
  • Combine graham crackers, sugar, and cinnamon in processor.
  • Blend until graham crackers are very finely ground.
  • Drizzle butter over.
  • Using on/off turns, blend until crumbs begin to stick together.
  • Press crumbs onto bottom (not sides) of springform pan.
  • Bake until crust is slightly golden, about 10 minutes.
  • Transfer to rack and cool while preparing filling.
  • Maintain oven temperature.
  • For filling:.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
  • Beat in eggs 1 at a time.
  • Add pumpkin and remaining 7 ingredients.
  • Beat just until blended.
  • Pour filling into prepared crust.
  • Place springform pan in large roasting pan.
  • Add enough water to come halfway up sides of springform pan.
  • Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
  • Transfer springform pan to rack and cool.
  • Cover and refrigerate cake overnight.
  • Using knife, cut around sides of pan to loosen cake.
  • Release pan sides.
  • Cut cheesecake into wedges and serve.

Nutrition Facts : Calories 533.8, Fat 39.4, SaturatedFat 24.1, Cholesterol 173.4, Sodium 308.6, Carbohydrate 39, Fiber 0.7, Sugar 31.7, Protein 8.5

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE



Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce image

Make this luscious dessert a day ahead. Cheesecake basics: • To avoid overbeating the filling, make sure that all of the ingredients are at room temperature. • For best results, use Philadelphia-brand cream cheese. • To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake. Bon Appetit - November 2005

Provided by Chef kitkat31

Categories     Cheesecake

Time 1h

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 24

1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
15 ounces pumpkin puree
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pinch salt
1 cup packed dark brown sugar
1/2 cup heavy cream
6 tablespoons unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 -4 tablespoons Bourbon
1 1/2 cups pecans, toasted, cooled

Steps:

  • For crust:
  • Preheat oven to 350°F Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
  • For filling:
  • Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
  • Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
  • For sauce:.
  • Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
  • Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING



Pumpkin Cheesecake with Bourbon-Sour Cream Topping image

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Categories     Gourmet     Thanksgiving     Fall     Dessert     Cheesecake     Pumpkin     Cream Cheese     Sour Cream     Pecan     Bourbon     Mixer     Bake     Kid-Friendly     Potluck     Small Plates     Holiday 2018

Yield 12-16 servings

Number Of Ingredients 25

For the crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish

Steps:

  • Make the crust:
  • In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
  • Make the filling:
  • In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
  • Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
  • Make the topping:
  • In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
  • Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

SPICED PUMPKIN CHEESECAKE WITH BROWN SUGAR & BOURBON CREAM



Spiced Pumpkin Cheesecake With Brown Sugar & Bourbon Cream image

Posted for safekeeping. This is from America's Test Kitchen, and according to my co-worker it's not only the best pumpkin cheesecake recipe he's ever had, but also the best cheesecake period. "Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be make up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on it's own, bu the Brown Sugar and Bourbon Cream is a grand addition" Also want to note, don't let the number of steps scare you off, most of them indicate technique, not actual extra steps as is the way of America's Test Kitchen.

Provided by I Cook Therefore I

Categories     Cheesecake

Time 2h

Yield 1 9-inch cake, 12-16 serving(s)

Number Of Ingredients 24

5 ounces graham crackers, broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted
1 1/3 cups granulated sugar
1 teaspoon ground ginger
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 (15 ounce) can pumpkin
1 1/2 lbs cream cheese, cut into 1-inch chunks and lef to soften at room temperature
1 tablespoon vanilla extract
1 tablespoon lemon juice
5 large eggs, left at room temperature
1 cup heavy cream
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons Bourbon

Steps:

  • For the Crust:.
  • Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  • Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
  • Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
  • Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
  • Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
  • Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
  • Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
  • For the Filling:.
  • Bring about 4 quarts of water to a simmer in a stockpot.
  • Whisk the sugar, spices, and in a small bowl; set aside.
  • To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
  • Spread pumpkin on paper towels in a roughly even layer.
  • Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
  • Peel back the top layer of towels and discard.
  • Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
  • In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
  • Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
  • Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
  • Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
  • Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
  • Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
  • Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
  • Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
  • Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
  • Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
  • Cool until water is just warm, about 45 minutes.
  • Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
  • Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
  • For the Cream Topping:.
  • In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
  • Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
  • When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.

Tips:

  • For the perfect cheesecake crust, use a combination of graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan and bake for 10 minutes before filling.
  • Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy filling.
  • Don't overbeat the cheesecake filling. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help to ensure that the cheesecake is firm and set.

Conclusion:

This spiced pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy pumpkin filling, spiced graham cracker crust, and whipped cream topping, this cheesecake is sure to be a hit with everyone who tries it.

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