Best 4 Ultimate Pumpkin Cheesecake By Bird Recipes

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Indulge in the Ultimate Pumpkin Cheesecake Experience: A Culinary Symphony of Fall Flavors

As the autumn leaves paint the world in vibrant hues, it's the perfect time to savor the comforting flavors of pumpkin. And what better way to celebrate the season than with the Ultimate Pumpkin Cheesecake? This culinary masterpiece combines the richness of creamy cheesecake with the warm, inviting spices of pumpkin, creating a symphony of flavors that will tantalize your taste buds.

This delectable treat features a graham cracker crust that provides a sturdy base for the velvety smooth cheesecake filling. The filling is infused with pumpkin puree, cinnamon, nutmeg, and ginger, evoking the essence of fall. A touch of sour cream adds a hint of tanginess, balancing the sweetness of the cheesecake perfectly.

For those seeking a touch of elegance, the recipe includes instructions for creating a stunning pumpkin spice whipped topping that transforms the cheesecake into a work of art. This airy topping, swirled with hints of cinnamon and nutmeg, adds a light and fluffy contrast to the dense cheesecake filling.

To satisfy your sweet tooth further, the article also includes recipes for two additional pumpkin-inspired treats: Pumpkin Spice Latte Truffles and Pumpkin Roll. These delightful confections are perfect for parties, potlucks, or simply enjoying as a sweet treat.

The Pumpkin Spice Latte Truffles combine the flavors of pumpkin pie and a warm, comforting latte into a bite-sized indulgence. Coated in a rich chocolate ganache, these truffles are a delightful blend of textures and flavors.

The Pumpkin Roll offers a classic fall dessert with a moist, tender pumpkin cake rolled around a creamy cream cheese filling. Topped with a dusting of powdered sugar, this nostalgic treat is sure to bring a smile to your face.

With its rich, creamy texture, warm pumpkin spices, and stunning presentation, the Ultimate Pumpkin Cheesecake is a dessert that will leave a lasting impression on your taste buds. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the flavors of fall.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC PUMPKIN CHEESECAKE



Classic Pumpkin Cheesecake image

A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
1/4 cup sour cream
1 tablespoon pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs, at room temperature, lightly beaten
Whipped cream, for topping

Steps:

  • Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
  • Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
  • Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
  • Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.

ALMOST-FAMOUS PUMPKIN CHEESECAKE



Almost-Famous Pumpkin Cheesecake image

What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 14

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
  • Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
  • Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

THE BEST PUMPKIN CHEESECAKE



The Best Pumpkin Cheesecake image

There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 31

14 ounces gingersnap cookies (about 46 cookies)
1 stick (8 tablespoons) unsalted butter, melted
1/2 teaspoon kosher salt
Four 8-ounce packages (2 pounds) cream cheese, at room temperature
1 1/2 cups granulated sugar
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups pure pumpkin puree (not pumpkin pie filling)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch freshly grated nutmeg
1/3 cup raw hulled pumpkin seeds
1 teaspoon canola oil
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch ground cloves
3/4 cup granulated sugar
1/4 cup heavy cream
3 tablespoons unsalted butter, cubed
1/4 cup pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground cloves
Whipped cream, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
  • Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
  • For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
  • Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
  • Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
  • Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
  • Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
  • Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
  • For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
  • For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
  • To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use fresh pumpkin puree. Fresh pumpkin puree has a much better flavor than canned puree, and it's also much healthier. If you don't have time to make your own pumpkin puree, you can buy it from the store. Just be sure to read the label carefully to make sure that it's 100% pumpkin puree, with no added sugar or spices.
  • Don't overmix the batter. Overmixing the batter will make the cheesecake tough. Mix the ingredients just until they are combined.
  • 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 allow the cheesecake to set properly and develop its full flavor.
  • Serve the cheesecake with your favorite toppings. Some popular toppings include whipped cream, sour cream, caramel sauce, and fresh fruit.

Conclusion:

The Ultimate Pumpkin Cheesecake by Bird is a creamy, flavorful, and decadent dessert that you can enjoy all year round. It's perfect for any occasion, from a casual get-together to a special holiday dinner. With its rich pumpkin flavor, creamy cheesecake filling, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and easy dessert, give this recipe a try.

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