Description

This is not your average pumpkin cheesecake recipe. Cream cheese, pumpkin, vanilla, warm spices with a middle layer of roasted chestnut graham cracker crust cutting right through the middle of this cheesecake makes for an amazing dessert experience and restaurant-quality cheesecake.

Ingredients

Scale

Graham Cracker Crust

1 1/4 cups graham cracker crumbs (from 10 whole crackers) (140g)
1/4 cup sugar (50g)
4 tablespoons unsalted butter, melted (60g)

Chestnut Graham Cracker Layer

4 tablespoons unsalted butter, melted (60g)
1 1/4 cups graham cracker crumbs (from 10 whole crackers) (140g)
2 tablespoons light or dark brown sugar, packed (25g)
1/3 cup roasted chestnuts, finely chopped (45g)

Pumpkin Cheesecake Base (Batter)

32 ounces cream cheese, room temperature (906g)
1 1/4 cups granulated white sugar (250g)
4 large eggs, room temperature (200g)
1 cup homemade pumpkin puréd (sub Libby’s canned pumpkin) (225-250g)
1 tablespoon pure homemade vanilla extract (sub favorite brand) (14g)
2 tablespoons homemade pumpkin pie spice (sub McCormick’s Pumpkin Pie Spice) (16g)
1/2 teaspoon kosher salt (1.5g)
3 tablespoons all-purpose flour (45g)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven 350°F/176°C and prepare the cake pan. Butter a 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
Prepare the bottom graham cracker crust. Add the crackers to the bowl of a food processor. Pulse to crush the crackers until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the crackers, place them into the bag, seal, and pound the crackers to crush them. Add the melted butter and sugar and combine well. Press the mixture into a prepared springform pan using the back of your hand or a jar to form a compact crust. Bake for 7-10 minutes until set. Remove from the oven.
Prepare the middle chestnut graham cracker crust. Add the crackers to the bowl of a food processor. Pulse to crush the crackers until they resemble coarse sand. Add the chestnuts and pulse a few more times to incorporate. If using a plastic freezer bag and a rolling pin to crush the crackers, place them into the bag, seal, and pound the crackers to crush them. Add the melted butter and brown sugar and combine well. Set aside.
Prepare the cheesecake batter. Using a handheld or stand mixer (fitted with the paddle attachment) beat the sugar and cream cheese on low speed until smooth and fluffy (about 2 minutes). Add the pumpkin purée, pumpkin pie spice, salt, and vanilla, and mix just until smooth. Add the eggs one at a time and blend on low speed just until incorporated (do not overmix). Add the flour and blend on low speed just until no traces of flour remain (do not over-mix).
Fill the springform cake pan. Place the cheesecake onto a baking tray and pour half of the cheesecake base directly into the prepared cake pan on top of the graham cracker crust. Give it a gentle but firm “tap-tap” on the counter to remove any air bubbles. Sprinkle all of the chestnut graham cracker crust evenly across the top. Add the remaining cheesecake base and give it another gentle tap to remove any air bubbles. You may smooth the top if desired.
Bake the cheesecake. Reduce the oven temperature to 300°F/148°C and bake the cheesecake for 45 minutes. Turn the oven off and allow cheesecake to remain in the oven for 2 hours without opening the door. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Enjoy!

Notes

Avoid a cracked or split cheesecake by not over-mixing the cheesecake batter/base once you’ve added the eggs. Eggs hold air in the batter which can cause the cheesecake to rise too much during baking causing it to crack.

How Do You Store Cheesecake?

You can store cheesecake in the refrigerator in an airtight container for just about 4 to 6 days once it’s been baked and completely cooled. Just be sure that you cover it or seal it well to avoid the cheesecake from absorbing any other flavors or smells in the refrigerator. Definitely do not store it near raw onions, or other pungent ingredients. I like to portion and freeze cheesecake because you can’t tell it’s been frozen at all. See below for the best way to freeze cheesecake for short or longterm storage.

Can You Freeze Cheesecake?

Yes, you can freeze cheesecake (see photos below) and you should because it makes it a really convenient dessert to make ahead of time. Be sure it’s at room temperature or completely cold before freezing and use the following guidelines for whole cheesecakes, individual ramekins, or slices. This cheesecake makes a great frozen treat if you can’t wait for it to thaw.

- If you’re freezing a whole cheesecake, leave the cooled cheesecake in the springform pan (or place it on a cardboard round) and wrap it securely with sustainable plastic wrap. Next, wrap it in aluminum foil and pop it into the freezer for up 1 to 2 months or longer. Thaw whole cheesecake in the refrigerator overnight. Depending on your freezer temp and what else you keep in your freezer, cheesecake can last a lot longer than 2 months if stored properly.
- If you’re freezing ramekin or muffin-sized portions, leave the cooled cheesecake in the ramekins (or muffin foils) and wrap them securely with sustainable plastic wrap. Next, place them into a freezer bag, and store them for up to 3 months or longer. I’ve actually had cheesecake in the freezer for as long as 6 months and as long as it’s been stored properly, it will taste just like it was made. Thaw cheesecake in the refrigerator overnight or at room temperature until ready to eat.
- If you’re freezing sliced portions, wrap 2-3 slices of cheesecake in parchment paper or wax paper and then with plastic wrap and place in a freezer bag or other airtight freezer container. Thaw slices of cheesecake in the fridge overnight or on the countertop if you want to eat it immediately.

Prep Time: 20 minutes
Oven Rest Time: 2 hours
Cook Time: 45 minutes
Category: Cakes + Tortes
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice