Pumpkin Cheesecake. This New York treat turned fall will wow your guests. And with the butterscotch topping? Well, fo’get aboud it!
Pumpkin Cheesecake With Butterscotch Topping
Preheat oven to 350°F.
Graham Cracker Crust
- 12 long (4 sections on each) graham crackers
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted
Crush graham crackers in a food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.
Spray a 10-inch springform pan with baking spray (or coat with butter) and press graham cracker mixture into the bottom of the pan. Bake in the oven for about 15 minutes then remove and set aside.
Reduce oven to 325°F.
Ingredients for Pumpkin Cheesecake Filling
- 2 1/2 pounds cream cheese, softened
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 2 tablespoons pumpkin spice
- 4 eggs
- 1/4 cup sour cream
- 3/4 cup pumpkin puree
Cream together cream cheese and sugars. Add remaining ingredients and mix until well-combined batter.
Pour cheesecake batter on top of the graham cracker crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.
Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.
Bake until a knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in the pan until cool. (It will continue baking for awhile while cooling).
Place cheesecake in the refrigerator overnight or several hours until chilled for best results. Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run the knife under cheesecake to make sure crust also removes from the pan easily then place on serving plate. Top with butterscotch topping (recipe below).
Butterscotch Topping Ingredients
- 1 cup butterscotch chips, melted
- 2 cups of powdered sugar
- 1 stick unsalted butter, softened
- 1-2 tablespoons hot water
After butterscotch chips are melted, set aside. Mix remaining ingredients together in the mixer until well combined. Add melted butterscotch chips. Mix until nice frosting forms. Finally, place in a decorating bag with a large decorating tip. Place a swirl on each slice of cheesecake or each personal-size cheesecake.
Add a pecan and sprinkle with pumpkin spice if you feel especially festive.
Mini Cheesecakes
For personal-sized cheesecakes, use about 6 of these cuties instead of the large springform pan… because size matters.