1 hr 55 mins
1 hr 10 mins
This is my adaptation of a Better Homes & Gardens recipe for New York Style Cheesecake-- only my version makes the ENTIRE thing pumpkin, and is much lighter and fluffier. I think my methodology is easier too and it came out utterly divine. It calls for using an entire 28-oz can of canned pumpkin so you don't have to worry about leftover pumpkin (though as a pumpkin lover who gets frustrated that canned pumpkin is only available in stores in the fall, "leftover pumpkin" is a foreign phrase in this house. :) ) This is also a correction-- I had it down for 15 oz, it really IS 28 oz. I also corrected the crust instructions-- start with 1/4 cup milk, and if you can't run the beater through the crust, add more. I usually use 2% milk, but vanilla or pumpkin pie soymilk will add to it awesomely. :D I used three 8-oz bricks of store-brand cream cheese. (It was almost $2 cheaper than Kraft Philadelphia.) You can probably also use a tub of whipped cream cheese or Tofutti and it'd come out just as good. This is an awesome and delicious dessert to have year-round, but makes a really nice fall and early winter party cake and is a rich and tasty alternative to traditional pumpkin pie.
My Private Note
Units: US | Metric
- 4 tablespoons butter
- 1/4 cup brown sugar
- 1 egg
- 1 1/4 cups flour
- 1/2 cup pumpkin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk
- 24 ounces cream cheese (softened)
- 1 cup pumpkin (NOTE ( will probably be more than 1 cup, as you should measure out the pumpkin needed for the glaze)
- 3 eggs
- 1/4 cup flour
- 1 1/4 cups sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons nutmeg
- 1Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
- 2Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
- 3Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
- 4Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
- 5As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
- 6Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
- 7Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
- 8Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
- 9When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
- 10When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
- 11Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
- 12When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
- 13Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.
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Nutritional Facts for Fluffy Pumpkin Cheesecake
Serving Size: 1 (203 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 682.7
- Calories from Fat 357
- Total Fat 39.6 g
- Saturated Fat 24.1 g
- Cholesterol 219.6 mg
- Sodium 349.3 mg
- Total Carbohydrate 69.2 g
- Dietary Fiber 1.2 g
- Sugars 46.7 g
- Protein 13.6 g