Alton Brown Pumpkin Cheesecake

This delicious and creamy Pumpkin Cheesecake from Alton Brown is the perfect autumn dessert! With a buttery ginger biscuit crust and a rich, spiced pumpkin filling, it’s an easy yet impressive treat. Made with simple ingredients, it’s perfect for holiday gatherings or a cozy night in. Serve chilled for the ultimate smooth and indulgent bite

Recipe Ingredients:

FILLING

• 1 (15-ounce) can pumpkin puree
• 1 teaspoon ground ginger
• 1 teaspoon finely grated nutmeg
• 6 ounces dark brown sugar
• 1 tablespoon vanilla extract
• 3 large eggs, beaten
• 2 (8-ounce) blocks cream cheese, at room temperature

CRUST

• 7 ounces (about 20) ginger cookies
• 1 tablespoon dark brown sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted, plus extra for the pan

How To Make Pumpkin Cheesecake?

1. Prepare the Pumpkin Mixture: Place the pumpkin purée in a medium saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, for 2-3 minutes until slightly thickened. Remove from heat, stir in the ginger, nutmeg, and brown sugar, and let cool to room temperature (about 1 hour).
2. Prepare the Baking Pan: Preheat your oven to 150°C (300°F). Cut a circle and a long strip of parchment paper to line the base and sides of a 23cm x 7.5cm (9-inch x 3-inch) cake pan. Brush the pan with melted butter and adhere the parchment to the sides and bottom.
3. Make the Crust: In a food processor, blend the ginger biscuits, brown sugar, and salt into fine crumbs (1-2 minutes). With the processor running, slowly drizzle in the melted butter and pulse 3-4 times until well combined. Press the mixture into the bottom of the prepared pan using the base of a glass. Bake for 15 minutes, then let cool for at least 10 minutes on a wire rack.
4. Prepare the Cheesecake Filling: In a small bowl, whisk together the beaten eggs and vanilla extract. Bring 2 litres (2 quarts) of water to a boil.
5. Mix the Cheesecake Batter: In a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for 10 seconds. Add the cooled pumpkin mixture and mix on low for 30 seconds, then scrape down the sides. Increase to medium speed and beat for 1-2 minutes until smooth. Slowly pour in half of the egg mixture, mix, scrape down the sides, then add the remaining eggs and mix until fully incorporated.
6. Bake the Cheesecake in a Water Bath: Place a kitchen towel in a large roasting pan. Put the cheesecake pan on one side of the roasting pan, then carefully pour the boiling water on the other side (avoiding the cheesecake) until it reaches halfway up the sides of the pan. Center the cheesecake in the water bath and bake for 2 hours. Turn off the oven, open the door for 1 minute, then close it and let the cheesecake rest inside for 30 minutes.
7. Cool and Chill: Remove the cheesecake from the water bath and refrigerate for at least 6 hours (or overnight for best results) before serving.
8. Unmold the Cheesecake: Dip the cake pan in hot water for 15 seconds, then run a small offset spatula around the edges to loosen. Cover the top with wax paper, place a plate over it, and carefully flip the cheesecake out. Remove the parchment, place a serving plate on the base, and flip back.
9. Slice and Serve: Dip a sharp knife in hot water and wipe dry between slices for clean cuts. Serve chilled.
10. Storage: Cover and refrigerate for up to 1 week.

Recipe Tips:

• Use Room Temperature Ingredients : Make sure the cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter.
• Don’t Overmix the Batter : Once you add the eggs, mix just until combined. Overmixing can add too much air, leading to cracks in your cheesecake.
• Wrap Your Pan for a Leak-Free Water Bath : If using a springform pan, wrap the bottom tightly with foil to prevent water from seeping in during baking.
• Let It Cool Slowly : After baking, turn off the oven and let the cheesecake sit inside with the door slightly open for 30 minutes. This prevents sudden temperature changes that cause cracks.
• Chill for the Best Texture : For the creamiest cheesecake, refrigerate for at least 6 hours (or overnight). This helps the flavors blend and gives the perfect, firm texture.

How To Store Leftovers?

• Refrigerate: Let the leftover Pumpkin Cheesecake cool to room temperature before covering it tightly with plastic wrap or placing it in an airtight container. Store in the fridge for up to 1 week.
• Freeze: Wrap individual slices or the whole cheesecake in plastic wrap, then in foil, and place in an airtight container. Freeze for up to 2 months.

Nutrition Facts

• Calories: 345 kcal​
• Total Fat: 14g​
• Saturated Fat: 8g​
• Cholesterol: 74mg​
• Sodium: 556mg​
• Potassium: 139mg​
• Total Carbohydrate: 45g​
• Dietary Fiber: 1g​
• Sugars: 36g​
• Protein: 7g

Check out More Recipes:

• Alton Brown The Chewy Chocolate Chip Cookie
• Alton Brown Crepes
• Alton Brown Creme Brûlée
• Alton Brown Blueberry Buckle