Emeril Lagasse's Pumpkin Cheesecake

Indulge in the decadence of fall with Emeril Lagasse's Pumpkin Cheesecake, the perfect fusion of creamy richness and spiced pumpkin flavor. This show-stopping dessert begins with a buttery graham cracker crust, baked to perfection, and is filled with a luscious blend of velvety cream cheese, pumpkin puree, and autumnal spices like cinnamon, nutmeg, and ginger. Each bite offers a harmonious balance of sweetness and warm spice, while the smooth texture of the cheesecake is complemented by a whisper of vanilla and a subtle nutty finish. With a classic baking technique that ensures a crack-free surface and a chill time that enhances its texture, this cheesecake is an elegant centerpiece for holiday dinners or any special occasion. Ready to serve 12, it’s a must-try recipe for pumpkin lovers and cheesecake enthusiasts alike!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Sugar (for crust)
• 5 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, room temperature
• 1 cup Sugar (for filling)
• 0.5 cup Brown sugar
• 1.5 cups Pumpkin puree
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Ground ginger
• 0.25 teaspoons Salt
• 4 large Eggs
• 0.5 cup Heavy cream
• 2 tablespoons All-purpose flour

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter until evenly combined.

Step 3

Press the crust mixture evenly into the bottom of a 9-inch springform pan and slightly up the sides. Bake for 8-10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese until smooth, about 2 minutes.

Step 5

Add the sugar and brown sugar, then beat until the mixture is fluffy.

Step 6

Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Continue mixing until fully incorporated.

Step 7

In a separate small bowl, whisk the eggs and heavy cream together.

Step 8

Gradually add the egg mixture to the cream cheese mixture, beating in between each addition, until smooth.

Step 9

Sift in the flour and gently fold it into the batter.

Step 10

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top.

Step 11

Place the springform pan onto a baking sheet (to catch any potential drips) and bake for 75-90 minutes, or until the center is almost set but still slightly jiggly.

Step 12

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour to prevent cracking.

Step 13

Transfer the cheesecake to a refrigerator to chill for at least 4 hours, preferably overnight, before serving.

Step 14

Run a knife around the edge of the cheesecake before removing the springform ring. Slice and serve.

Nutrition Facts

Serving size	(1986.0g)

Amount per serving	% Daily Value*
Calories	5991.0

Total Fat 383.7g	0%
Saturated Fat 217.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1779.6mg	0%
Sodium 4279.6mg	0%
Total Carbohydrate 554.7g	0%
Dietary Fiber 16.9g	0%
Total Sugars 424.1g
Protein 86.9g	0%

Vitamin D 164IU	0%
Calcium 1086.5mg	0%
Iron 18.9mg	0%
Potassium 2118.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 5.8%

Carbs: 36.9%