The Heart of the Kitchen
My kitchen table has seen many seasons. This cheesecake is one of my favorites for the holidays. It feels like a hug in a pan. The smell of spices fills the whole house. Doesn’t that smell amazing?
I learned to make it from my friend, Margie. She brought it to a potluck years ago. I took one bite and knew I needed the recipe. She wrote it on a napkin for me. I still have that stained napkin in my recipe box. It reminds me that good food connects us.
Why We Dry the Pumpkin
This step might seem odd. Why dry the pumpkin on paper towels? It matters more than you think. Canned pumpkin has extra water. Too much water makes a soggy cheesecake.
Drying it gives us a thick, creamy filling. You press the towels and see all that moisture come out. It is a little messy, but fun. Your patience here makes the cake perfect. Trust me, it is worth the extra five minutes.
A Cozy, Spiced Crust
Let’s start with the crust. It is not just crackers and butter. We add warm spices right into the crumbs. Ginger, cinnamon, and a pinch of cloves. It smells like autumn in a bowl.
Press it firmly into the pan with your hands. Feel the crumbs under your palms. This makes a strong base for our creamy filling. A good crust should be a little sturdy. It holds all our memories and flavors together.
The Magic of a Water Bath
Now, the secret to no cracks. We bake the cheesecake in a water bath. You wrap the pan in foil and set it in a bigger pan. Then you pour hot water around it.
The steam from the water keeps the oven gentle. It cooks the cake slowly and evenly. This stops the top from cracking. It gives us that smooth, dreamy surface. *Fun fact: This method is called a “bain-marie.” It is just a fancy name for a warm water hug.*
Do you have a baking trick that always works for you? I would love to hear it.
Patience is a Flavor
Here is the hard part. You must wait. The cake cools for hours. Then it chills in the fridge all night. This waiting matters so much.
It lets the flavors get to know each other. The spices mellow. The texture becomes firm and silky. If you cut it too soon, it will be runny. Good things need time to settle. Just like we do.
Your Turn to Share
When you make this, it becomes your story. Maybe you will share it with family. Or maybe you will enjoy a quiet slice with tea. Food is how we care for people.
What is your favorite holiday dessert to make or eat? Is it a pie, cookies, or something else? Tell me about it. And when you try this cake, what spice do you smell the most? For me, it is always the nutmeg.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Crust: | ||
| Graham crackers | 5 oz (142 g) / 9 whole crackers | Broken into large pieces |
| Granulated sugar | 3 tablespoons | |
| Ground ginger | ½ teaspoon | |
| Ground cinnamon | ½ teaspoon | |
| Ground cloves | ¼ teaspoon | |
| Unsalted butter | 6 tablespoons | Melted |
| Filling: | ||
| Granulated sugar | 1 ⅓ cups (9 ⅓ oz / 265 g) | |
| Ground cinnamon | 1 teaspoon | |
| Ground ginger | ½ teaspoon | |
| Ground nutmeg | ¼ teaspoon | |
| Ground cloves | ¼ teaspoon | |
| Allspice | ¼ teaspoon | |
| Table salt | ½ teaspoon | |
| Pumpkin (canned) | 1 can (15 oz) | |
| Cream cheese | 1 ½ lbs (680 g) | Cut into 1-inch chunks, softened |
| Vanilla extract | 1 tablespoon | |
| Lemon juice | 1 tablespoon | From 1 lemon |
| Large eggs | 5 | Room temperature |
| Heavy cream | 1 cup |
Instructions
Step 1: First, make your crust. Heat your oven to 325 degrees. Crush the graham crackers with the sugar and spices. Mix the crumbs with melted butter. Press them firmly into your pan. Bake it for 15 minutes until it smells cozy. Let it cool on a rack. (A tip: Pressing with a glass helps make it even.)
Step 2: Now, prepare the pumpkin. This step is very important. Spread the canned pumpkin on paper towels. Cover it with more towels and press. This removes extra water. Your filling will be perfect and not soggy. Do you know why we dry the pumpkin? Share below!
Step 3: Time for the filling. Beat the soft cream cheese until smooth. Add the sugar and spice mix slowly. Then mix in the dried pumpkin, vanilla, and lemon juice. Add the eggs one at a time. Finally, stir in the heavy cream. Be patient and scrape the bowl often.
Step 4: Wrap the springform pan tightly in foil. Place it in a roasting pan. Pour your filling onto the crust. Put it in the oven, then pour hot water into the roasting pan. This water bath bakes it gently. Bake for about an hour and a half. The center should still wiggle a little.
Step 5: Cool the cake slowly in the water bath. Then take it out and let it cool for hours. This prevents cracks. I know waiting is hard! Finally, wrap it and chill it in the fridge. (Leaving it overnight makes the flavor magical.) Serve it the next day for the best taste.
Creative Twists
I love playing with recipes. Here are some fun ideas for yours. Ginger Snap Crust: Use gingersnap cookies instead of graham crackers. It adds a lovely spicy crunch. Maple Swirl: Drizzle maple syrup on the filling before baking. Use a knife to make pretty swirls. Chocolate Chip Surprise: Fold a handful of mini chocolate chips into the batter. They make little pockets of sweetness. Which one would you try first? Comment below!
Serving & Pairing Ideas
This cheesecake is a star all by itself. But a little dollop of whipped cream on top is heavenly. A sprinkle of cinnamon looks so pretty. For a drink, a glass of cold apple cider is perfect. The tartness is lovely with the spice. For the grown-ups, a small glass of sweet sherry pairs beautifully. It tastes like the holidays in a sip. Doesn’t that sound nice? Which would you choose tonight?
Keeping Your Holiday Delight
This cheesecake loves a cold fridge. Wrap it well and it stays happy for three days. For longer, freeze the whole cake or slices. Wrap them tight in plastic, then foil.
Thaw it overnight in your fridge. I once froze a slice for a month. It tasted just like the day I made it. This is why batch cooking matters so much.
It gives you a ready-made smile on a busy day. You can make this dessert ahead of the holiday rush. Just pull it out when guests arrive. Have you ever tried storing it this way? Share below!
Smooth Sailing for Your Cheesecake
First, a soggy crust is no fun. Press it firmly into the pan. Use a glass to make it nice and compact. I remember when my first crust crumbled everywhere.
Second, cracks on top can happen. Do not over-mix the filling. Gently fold in the eggs and cream at the end. This matters because gentle mixing keeps the texture dreamy.
Third, the water bath seems tricky. Just wrap your pan well with foil. The hot water around it gives a gentle, even bake. This matters for a creamy, not rubbery, cake. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers for the crust. It works perfectly.
Q: How far ahead can I make it? A: Make it up to three days before. The flavor gets even better.
Q: I don’t have allspice. A: Use a tiny bit more cinnamon and nutmeg. Your spice cupboard will understand.
Q: Can I make a smaller one? A: You can halve the recipe. Use a 7-inch pan and bake it less time.
Q: Any optional tips? A: A dollop of whipped cream on top is lovely. Fun fact: The lemon juice is my secret. It makes all the flavors shine. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings you cozy joy. Baking is about sharing love and stories. I would love to hear about your kitchen adventures.
Tell me all about it in the comments below. Have you tried this recipe? I am cheering for you from my countertop. Happy cooking!
—Elowen Thorn.
Spiced Pumpkin Cheesecake Holiday Delight
Description
A rich and creamy spiced pumpkin cheesecake with a ginger-graham cracker crust, perfect for holiday gatherings.
Ingredients
Crust:
Filling:
Instructions
- For the crust: Adjust oven rack to lower-middle position and heat oven to 325°F. Spray a 9-inch springform pan with nonstick spray. Pulse graham crackers, sugar, and spices in a food processor until finely ground. Transfer to a bowl, drizzle with melted butter, and mix until moistened. Press into the prepared pan bottom and up the sides. Bake for 15 minutes until fragrant and browned at edges. Cool on a wire rack.
- For the filling: Bring about 4 quarts of water to a simmer. Whisk sugar, spices, and salt in a small bowl; set aside. Spread pumpkin on a paper towel-lined baking sheet, cover with more towels, and press firmly to remove excess moisture. Repeat folding and pressing until pumpkin is dry.
- In a stand mixer with a flat beater, beat cream cheese briefly to soften. Add the sugar mixture in three additions, scraping the bowl after each. Add the dried pumpkin, vanilla, and lemon juice; beat to combine. Add eggs in two additions (3 then 2), beating after each and scraping the bowl. Add heavy cream and beat on low until just combined. Finish mixing by hand with a spatula.
- Wrap the springform pan (with cooled crust) tightly in a double layer of heavy-duty foil. Place it in a roasting pan, pour in the filling, and smooth the top. Place in the oven, then pour boiling water into the roasting pan until it comes halfway up the side of the springform pan. Bake for about 1 1/2 hours until the center is slightly wobbly and registers 145-150°F.
- Cool the cheesecake in the water bath for 45 minutes. Remove the pan from the bath, discard the foil, and cool on a rack until barely warm (about 3 hours). Wrap in plastic and refrigerate for at least 4 hours, or up to 3 days, until chilled.
- To serve: Loosen the cheesecake from the pan bottom with a thin spatula and transfer to a platter. Let stand at room temperature for 30 minutes before slicing and serving.
Notes
- For a clean cut, dip your knife in hot water and wipe it dry between each slice. The cheesecake can be made up to 3 days in advance.