Alton Brown Pumpkin Cheesecake Recipe

This Alton Brown Pumpkin Cheesecake recipe is a creamy and spiced dessert, which features a crunchy gingersnap-pecan crust and a rich pumpkin custard. It’s the ultimate Thanksgiving showstopper, ready in about 9 hours (including cooling and chilling).

Alton Brown Pumpkin Cheesecake Ingredients

For the Crust

• 7 oz gingersnap cookies (about 30 cookies)
• ⅓ cup pecans, toasted
• 4 tbsp unsalted butter, melted
• 1 tbsp granulated sugar

For the Filling

• 3 packages (24 oz total) cream cheese, softened to room temperature
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 can (15 oz) pumpkin purée (not pie filling)
• 4 large eggs, room temperature
• ¼ cup sour cream (or heavy cream)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp freshly grated nutmeg
• ½ tsp salt

How To Make Alton Brown Pumpkin Cheesecake

1. Prep crust and oven: Preheat the oven to 350°F (175°C). In a food processor, pulse the gingersnap cookies, toasted pecans, and sugar until fine crumbs form. Drizzle in the melted butter and pulse until the mixture looks like wet sand.
2. Bake the crust: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool completely on a wire rack. Reduce the oven temperature to 325°F (160°C).
3. Beat the cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy (about 1 minute). Add the brown sugar and granulated sugar. Beat until fluffy, scraping down the sides of the bowl.
4. Add eggs: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix, as whipping air into the batter causes cracks.
5. Flavor the batter: Add the pumpkin purée, sour cream, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt. Mix on low speed until the batter is uniform and smooth. Scrape the bowl one last time to ensure no lumps of white cream cheese remain.
6. Prepare the water bath: Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan inside a large roasting pan.
7. Bake: Pour the pumpkin batter onto the cooled crust. Boil a kettle of water. Pour the hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 15 minutes.
8. The Cool Down: The cheesecake should still be jiggly in the center when the time is up. Turn off the oven. Crack the oven door open about 1 inch (prop it with a wooden spoon if needed). Leave the cheesecake in the cooling oven for 1 hour. This slow cooling prevents thermal shock and cracks.
9. Chill: Remove from the oven and water bath. Run a thin knife around the edge of the cake to loosen it from the pan. Let it cool to room temperature, then cover loosely and refrigerate for at least 6 hours (preferably overnight) before serving.

Recipe Tips

• Water Bath is Mandatory: Pumpkin custards are dense and prone to cracking. The water bath ensures gentle, even heat distribution. If you skip this, the edges will overcook before the center is done.
• Gingersnaps: Using gingersnaps instead of graham crackers provides a spicy, sturdy base that holds up better to the heavy pumpkin filling and complements the autumn spices.
• Room Temperature: If your cream cheese or eggs are cold, you will have to beat the batter longer to get the lumps out. Excess beating introduces air bubbles, which lead to cracks.
• Toasting Pecans: Toasting the pecans for the crust adds a deep, nutty flavor that contrasts with the sweet filling.

What To Serve With Alton Brown Pumpkin Cheesecake

• Whipped Cream: Freshly whipped cream with a splash of bourbon.
• Caramel Sauce: A drizzle of salted caramel.
• Candied Pecans: For extra crunch on top.
• Coffee: Essential for cutting the richness.

How To Store Alton Brown Pumpkin Cheesecake

• Refrigerate: Store the cheesecake in the springform ring (covered) for up to 4 days.
• Freeze: Chill completely, then slice. Wrap individual slices in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge overnight.

Alton Brown Pumpkin Cheesecake Nutrition Facts

• Calories: 480kcal
• Protein: 8g
• Carbohydrates: 42g
• Fat: 32g
• Saturates: 18g
• Sugar: 34g
• Salt: 0.5g

Nutrition information is estimated per slice (based on 12 slices).

FAQs

Alton Brown Pumpkin Cheesecake Recipe

Author: Sandra Cooking Method:Bake Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 15 minutesRest time:6 hours Total time:7 hours 45 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:480 kcal Best Season:Available

Description

A scientifically perfected pumpkin cheesecake featuring a spicy gingersnap-pecan crust and a creamy, crack-free custard cooked in a water bath.

Ingredients

• 7 oz gingersnaps
• ⅓ cup pecans
• 4 tbsp butter
• 3 packs cream cheese
• 1 cup brown sugar
• ½ cup sugar
• 15 oz pumpkin
• 4 eggs
• ¼ cup sour cream
• Spices

Instructions

1. Blend cookies, nuts, and butter; press into pan.
2. Bake crust 10 mins at 350°F.
3. Beat cheese and sugars until smooth.
4. Add eggs, pumpkin, sour cream, and spices.
5. Pour over crust in foil-wrapped pan.
6. Bake in water bath at 325°F for 75 mins.
7. Cool in turned-off oven for 1 hour.
8. Chill overnight.

Notes

• Allowing the cheesecake to cool slowly in the turned-off oven is the most critical step for texture; it allows the custard to finish setting gently without the sudden temperature drop that causes cracks.
• Using both brown and white sugar adds moisture and a subtle molasses flavor that pairs better with the pumpkin than white sugar alone.
• Make sure to loosen the edges of the cheesecake with a knife before chilling it in the fridge; as the cake cools, it shrinks, and if it’s stuck to the sides, it will rip down the middle.

Keywords:Alton Brown Pumpkin Cheesecake Recipe