Creamy New York style Pumpkin cheesecake
Last updated on April 8th, 2023 at 06:06 pm
The New York style of Pumpkin cheesecake is a thicker heavier cheesecake than normal cheesecake. This is due to having more of what make cheesecake delicious, Ever since I found out there was a pumpkin version of it though, I had to check it out!
What is the difference between normal cheesecake and new York style?
New York style cheesecake has more cream cheese, eggs, and sour cream or heavy milk than normal cheesecake. All of this adds up into a thick cheesecake that sounds delicious and is!
While that would be more than enough for me to look into it, the more I found out about all the differences between the two types of cheesecake, the more I had to try this cheesecake recipe!
That alone was enough for me to know that it would be an amazingly delicious cheesecake. But I wanted to try a different style cheesecake with all the fall flavors infused through the entire cheesecake, but more on that later.
Why a New York cheesecake recipe instead of a normal cheesecake recipe?
With this recipe I wanted to go all the way with the cheesecake recipe. Rather than just making a normal cheesecake recipe, that would be good, but I wanted to try to make it better than just a good cheesecake. While having my own spin on it.
With this as my guide I couldn’t help but want to try an even harder cheesecake in my eyes. This led me to trying a New York cheesecake recipe with my own stylings.
Then why not just a Pumpkin cheesecake recipe?
While I am not hiding that I love pumpkin pie. If there is anything I can add pumpkin puree to, I am going to do it. That and this is also a good recipe to finish off some of your holidays canned pumpkin puree that might be waiting in the fridge, that or so you can empty your pantry with this pumpkin cheesecake recipe
But why always pumpkin?
Pumpkin is one of the few ingredients that if I can put in a recipe where I can, I am almost always will use it. If I have a chance at eating some more pumpkin pie I will take it, the pumpkin flavor from all the warm spices in it just has me keep coming back for more! Then if you can add some delicious whipped cream or ice cream is my other favorite. It is so good!
So trying to make this pumpkin cheesecake and see if it is almost like a pumpkin pie cheesecake in its own way with all the pumpkin spice added.
While I doubt this is the best pumpkin cheesecake recipe ever, I can’t help but love it. The idea of trying another style of pumpkin pie with all the pumpkin pie spice allows me to enjoy the fall flavors just a little more, and for me, that was an easy choice!
Why Use Graham Cracker Crumbs?
Using graham cracker crumbs makes for a quicker and much easier crust that is perfect every time.
It also allows you to focus on the cream cheese part of the recipe so that it becomes so that the recipe becomes much faster and easier process to make this delicious cheesecake.
While I like just buying the graham crackers already prepared for the recipe, it is so much easier if all I have to do is make the graham cracker crust with some butter the springform pan and the crust is done.
What if I have graham crackers, but no crumbs?
You can use a heavier food processor, or a freezer bag with a heavy implement to make crumbs for yourself. While it doesn’t make a difference if you had to make the the graham cracker crust or buy it, I just like prepping the crust and pouring it all into the springform pan and just leave it to the side for when I need it.
Can I use lactose free Cream Cheese in this recipe?
I have used both kinds of cream cheese multiple times and I can’t tell the difference between the two in taste at all.
From using both of them both become the softened cream cheese that this cheesecake recipe needs so both work perfectly fine.
To bake Slow or Fast
There are benefits to both ways and if you just don’t have the time to wait more than two and a half hours for the cheesecake to cook and cool, I understand completely.
The slow way takes about 4 hours to cook at a lower temperature, with a few more hours to slowly cool in the over. The chance of it cracking is much lower by doing all of this though.
This is way too slow for me normally, but I wanted to try something completely different and see if it worked.
And it came out really nice and it barely cracked at all except for a tiny one at the center of the cheesecake. I was so surprised that I could make such a beautiful pumpkin cheesecake!
The Fast way
The fast only takes an hour and a half to cook, but the cheesecake will likely crack during to cooling process. That nice thing though is you can eat it much faster!
The Slow way
This one take 4 hours to cook with another hour or two after that to remain in the oven to cool enough before you take it out. If it is still warm in the oven you can leave it inside and let it cool completely before removing it.
This is the reason why I don’t blame anyone for not cooking it the slow way. It takes forever in comparison and while the new York cheesecake likely requires all of this waiting and more for it to cool down completely so it doesn’t crack.
Ingredients
For the Graham cracker crust
1 1/2 cups of ground gram crackers
1/2 cups of melted butter
For the Pumpkin Cheesecake
4 cups of cream cheese softened to room temperature
1 1/2 cups of brown sugar
3 egg
1 cup of pumpkin puree
1 cup of sour cream
2 tea spoons of vanilla extract
1 teaspoon of cinnamon
1 teaspoon of ginger
1/2 teaspoon of nutmeg
1/2 teaspoon of ground allspice
1/2 teaspoon of ground cloves
Directions
For the Crust
Step 1
Preheat oven to 350 degrees for the fast way or 225 degrees for the slow way.
Mix the ground graham crackers in a medium bowl adding the melted butter slowly as you stir the mixture together.
Step 2
Once finished mixing the graham cracker mixture, grease the bottom and sides of a 9 inch springform pan. Pour the butter and graham cracker mixture into the bottom of the spring form pan spreading it even and firmly across it.
It should look something like this. Now that we have a prepared crust for our pumpkin cheesecake recipe, we can start on the cheesecake section itself.
For the Cheesecake Filling
Step 1
Soften your cream cheese and use the standing mixer on medium with a paddle attachment, beat cream cheese until it has a smooth and creamy texture.
This is about right, now we can start on step 2.
Step 2
Now set the stand mixer to low and add the brown sugar, then slowly add the eggs one at a time. At this point add in the pumpkin puree, sour cream, vanilla extract and all the spices.
It is going to look something like this
Pour all of the cheesecake filling into the springform pan, you will need a spatula to help pour the cheesecake filling into the springform pan. Place the cheesecake on a baking sheet and put in the oven on the center rack.
Get another piece of ovenware and pour some boiling hot water into it and place it in the oven on the lower rack. The size doesn’t need to be a medium bowl size, a small one works fine.
Step 3
The Fast way
Cook the cheesecake for 1 and a half hours with a oven temp of 350 degrees, after the hour and a half is over prop the oven door open and let it cool for another hour.
The Slow way
Cook the cheesecake for four hours at 230 degrees Fahrenheit. After the four hours has passed turn off the oven and leave the oven door closed and let the cheesecake sit. We want to let the oven heat dissipate until it is close to room temperature inside.
Step 4
Place the cheesecake on a wire rack and let sit for an hour at least before covering and placing in the fridge. If you are cooking it the slow way keep it on the wire rack until it is completely cool. If you do let it sit for any long period of time cover it in short after.
After all of this cooling try to let it sit in the fridge overnight, or for a full day if possible as it will become an even more delicious cheesecake if you give it time.
After this time passed you can now eat this perfect pumpkin cheesecake!
I have to say this is definitely my favorite cheesecake recipe. While I was sure a pumpkin cheesecake recipe was a great idea, I could help but be a little bit intimated by all the work and time it took to make, cook and cool. All the while hoping the cheesecake itself didn’t crack was a little bit worrying.
After all of this though I am so glad I did my own revision of a New York style pumpkin cheesecake recipe. It did show me how easy it was to make, but the cooking and keeping a close eye on the oven temperature after the cooking was over, all of that was a new experience for me.
While this was probably the the last holiday dessert I will have, I am glad I did. It really was a delicious almost pumpkin pie cheesecake!
Notes from trying it the slow way
Doing all this work I was so surprised my cheesecake didn’t crack and the graham cracker crust came out so well.
I couldn’t help but be amazed that just letting it sit for what felt like forever made such a good cheesecake. I can’t help but think that this it is the best cheesecake I have ever made, but after all of this work I hope it is!
If you want to try other kinds of pumpkin recipes
I made pumpkin pie (I know your probably not surprised), Also if your not sure how long to bake it I made a post about that as well!
