This seasonal version is all cheesecake without a crust, highlighting its pure, creamy pumpkin flavor. Immediately like most cheesecakes, this one is placed in a water bath to ensure even baking.
For the cheesecake base
- 3 packages (8 ounces each) cream cheese
- 1 can (15 ounces) pumpkin puree (see note)
- 2/3 cup granular sugar substitute or sweetener
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 3 eggs, at room temperature
- Heat oven to 325° F. Spray an 8”x 3”-deep cake pan with vegetable cooking spray.
- Line bottom with a round of parchment, wax paper, or spray paper; set aside.
- In a large bowl, with an electric mixer on medium speed, beat cream cheese until smooth.
- Add pumpkin purée, sugar substitute, vanilla, cinnamon, and ginger; beat until smooth.
- Beat in eggs one at a time, just until combined. Pour batter into prepared pan. Place cake pan in a deep roasting pan and carefully pour in enough boiling water in roasting pan to reach halfway up sides of cake pan.
- Bake 42 to 45 minutes, until cake is just set in center. Turn off oven, open door and let stand in oven 15 minutes.
- Remove cake pan from water bath and transfer to a wire rack; cool completely.
- Run a knife around edge of cake, cover and refrigerate until chilled (4 hours or overnight).
- To remove cake from pan, dip bottom of pan into hot water for just a few seconds to loosen.
- Place serving platter over top and invert. Remove pan and peel off paper. Garnish with mint and pecans.
- Use pure pumpkin purée, not pumpkin pie mix, which is sweetened with sugar.
- Wiki.com/Pumpkin_Cheesecake Pumpkin Cheesecake from Recipes Wiki—original source of recipe, licensed under the GNU Free Documentation License