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Cakes & cheesecakes

Pumpkin Cheesecake with Tangy Whipped Cream
3 Tbsp. unsalted butter, cut into 1/2" pieces and chilled, plus more for greasing pan
20 Biscoff cookies (about 5 1/2 oz.)
1 1/4 cups sugar
1 1/2 tsp. pumpkin pie spice
24 oz. cream cheese, cut into 1" cubes and softened
1 tsp. ground cinnamon
1/2 tsp. salt
1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
3/4 cup sour cream
1 Tbsp. vanilla extract
4 large eggs
1 1/2 cups heavy cream
Ground cinnamon, for garnish
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Pumpkin Cheesecake with Tangy Whipped Cream

Pumpkin Cheesecake with Tangy Whipped Cream

Pumpkin Cheesecake with Tangy Whipped Cream
  • Servings:Serves 12 to 16
  • Prep Time:30 minutes
  • Cook Time:100 minutes
1. To make the crust, place a rack in lower-middle of oven and heat to 350 degrees. Lightly grease bottom of a 9" springform pan with butter and wrap base in two layers of foil (this will help prevent leaks).
2. Combine cookies, 1 tablespoon sugar, and 1/2 teaspoon pumpkin pie spice in the bowl of a food processor and pulse until very finely ground, about 30 times. Add butter and pulse until crumbs are moistened and no visible pieces of butter remain, 15 to 20 times. Transfer crumbs to prepared pan and press into an even, compact layer. Bake until crust has darkened and is very firm to the touch, about 25 minutes. Transfer pan to a wire rack and cool completely, about 20 minutes, then carefully grease sides of springform pan with butter. Wipe out food processor bowl.
3. To make the filling, reduce oven temperature to 300 degrees. Add cream cheese, 1 cup sugar, remaining 1 teaspoon pumpkin pie spice, the cinnamon, and salt to bowl of food processor and process until completely smooth, about 1 minute. Add pumpkin, 1/2 cup sour cream, and the vanilla and process until fully blended, scraping down bowl as needed, 1 to 2 minutes. Add eggs one at a time, processing until just incorporated after each addition.
4. Set pan on a baking sheet and pour filling over crust. Transfer baking sheet to oven and bake until cheesecake is set on top but is still quite jiggly, about 1 hour 15 minutes. Turn off oven, crack door open, and let cheesecake sit in oven 1 hour longer (this will help prevent cracks while the cake continues to gently bake in the oven's residual heat).
5. Transfer pan to a wire rack and let cheesecake cool completely, at least 2 hours. Cover and refrigerate until very chilled, at least 4 hours and up to 2 days.
6. Just before serving, make the whipped cream: Combine heavy cream with remaining 1/4 cup sour cream and 3 tablespoons sugar in a large bowl. Beat with an electric mixer on medium-high until soft peaks form, about 2 minutes. Uncover cheesecake and run a paring knife between pan and edges to loosen, then carefully unbuckle pan collar. Transfer cheesecake to a serving platter and dollop 2 cups whipped cream generously over top, leaving a 1" border. Sprinkle lightly with cinnamon and serve with additional whipped cream on the side.
Source: Hannaford fresh Magazine, October - November 2019