Thanksgiving Pumpkin Cheesecake
Thanksgiving Pumpkin Cheesecake recipe by Deniece Vella, 2013 ICC graduate.
Makes one 10-inch cheesecake
- 100 g crushed graham crackers
- 80 g quick cooking oats
- 45 g chopped pecans
- 35 g sugar
- 113 g unsalted butter, melted
- 2 lbs. cream cheese
- 300 g sugar
- 15 oz. can of pumpkin
- 16 g cornstarch
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 3 eggs
- 90 g sour cream
- 150 g heavy cream
Maple whipped cream
Pecans, for garnish
- Preheat oven to 325F.
- Combine the graham crackers, oats, pecans, sugar, and butter in a bowl. Press this mixture into the bottom of a 10-inch springform pan. Place the pan in the freezer for 15-20 minutes.
- Meanwhile, for the filling, combine the cream cheese and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium-low speed until fluffy. Add the pumpkin and continue mixing until combined.
- Using your spatula, scrape down the sides of the bowl. Add the cornstarch and cinnamon. Mix on low speed until combined.
- While mixing, add the vanilla and eggs 1 at a time.
- Scrape down the sides of the bowl. Add the sour scream and heavy cream. Mix until well combined.
- Pour this mixture into the crust. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
- Cool the cheesecake to room temperature. Refrigerate the cheesecake for at least 2 hours.
- Serve cold with maple whipped cream and pecans.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.