Joanna Gaines Pumpkin Cheesecake Recipe

This indulgent Pumpkin Cheesecake is packed with warming spices as well as being a festive showstopper. Freezing the cheesecake before serving makes the texture go incredibly dense and velvety, which along with the spicy gingersnap crust adds a rich complexity to this dessert that is so comforting in the autumn months.

Joanna Gaines Pumpkin Cheesecake Recipe Ingredients

• Gingersnap Crust:
  • 2 cups gingersnap cookie crumbs
  • 5 tablespoons unsalted butter, melted
• Cheesecake Filling:
  • 1 1/2 pounds (24 oz) cream cheese, at room temperature
  • 1 1/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 can (15-ounce) pumpkin puree (not pie filling)
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • Boiling water (for the water bath)
• Caramel Sauce:
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher salt

How To Make Joanna Gaines Pumpkin Cheesecake Recipe

1. Make the crust: Preheat oven to 350°F (175°C). Pulse gingersnap cookies in a food processor until they resemble sand. Mix 2 cups of crumbs with the melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 7 minutes. Let cool. Reduce oven temp to 325°F (165°C).
2. Beat the cheese: In a stand mixer with a paddle attachment, beat the cream cheese for 3 minutes until light and fluffy. Scrape down the bowl.
3. Add sugar and eggs: Add the brown sugar on low speed, then increase to medium-high until well combined. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add the vanilla. Scrape the bowl again.
4. Add pumpkin: Add the pumpkin puree, cornstarch, pumpkin spice, and salt. Mix on low, increasing to medium until smooth and incorporated. Scrape the bowl one last time to ensure no lumps.
5. Water bath prep: Wrap the bottom and sides of the cooled springform pan securely with foil. Place it in a large roasting pan or baking sheet with a deep lip. Pour the batter onto the crust. Tap the pan gently on the counter to release air bubbles.
6. Bake: Pour boiling water into the roasting pan until it reaches 1/2 inch up the side of the cheesecake pan. Bake at 325°F for about 1 hour and 5 minutes. It is done when the edges are set but the center has a 2-3 inch jiggle.
7. Cool and freeze: Cool on a wire rack for 1 hour. Wrap the cheesecake entirely in foil and place in the freezer for 5 hours or overnight to set firmly.
8. Make caramel: In a saucepan, combine sugar, cream of tartar, and 2 tbsp water. Stir until wet, then boil over medium-high heat without stirring until amber (8-10 mins). Remove from heat; carefully stir in butter, then cream and salt. Let cool.
9. Serve: Remove cheesecake from freezer 1 hour before serving to thaw slightly. Slice and serve topped with caramel sauce, extra crumbs, and whipped cream.

Recipe Tips

• The Freezer Trick: Joanna’s method of freezing the cheesecake sets the texture perfectly, making it dense and sliceable without being gummy. Don’t skip the thaw time before serving, or it will be too hard to eat.
• Room Temp is Key: The cream cheese and eggs must be at room temperature. Cold ingredients lead to lumps, and overbeating to remove those lumps leads to cracks.
• Cornstarch Insurance: The cornstarch in the filling acts as a stabilizer. It helps prevent the eggs from curdling and ensures the cheesecake sets smoothly despite the extra moisture from the pumpkin puree.
• Caramel Caution: When you add the butter and cream to the hot sugar syrup, it will bubble up violently. Use a deep saucepan and stand back to avoid burns.

What To Serve With Joanna Gaines Pumpkin Cheesecake Recipe

This Joanna Gaines Pumpkin Cheesecake Recipe is a rich, heavy dessert that needs little else. However, a dollop of unsweetened Whipped Cream helps cut through the density of the cheese and pumpkin. A sprinkle of toasted pecans or walnuts adds a nice crunch. For a beverage, serve it with a hot Cinnamon Spice Tea or a dark roast Coffee to balance the sweetness of the caramel.

How To Store Joanna Gaines Pumpkin Cheesecake Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze: Since this cheesecake is already designed to be frozen, you can keep it in the freezer (without toppings) for up to 1 month. Thaw in the fridge overnight before serving.

Joanna Gaines Pumpkin Cheesecake Recipe Nutrition Facts

• Calories: 550 kcal
• Fat: 35g
• Carbohydrates: 50g
• Protein: 8g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Joanna Gaines Classic Cheesecake Recipe
• Joanna Gaines Chocolate Bundt Cake Recipe
• Joanna Gaines Tres Leches Cake Recipe