Indulge in the exquisite flavors of fall with Ritual House‘s Pumpkin Cheesecake recipe. This decadent treat combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin puree and spice. A buttery, homemade graham cracker crust provides the perfect base for the smooth and velvety filling. Top it with a dollop of cinnamon-infused whipped cream, nuts, a gingersnap, and a drizzle of caramel for luxurious flavor in every bite. Between its presentation and its flavor, we’re sure your family will be begging you to make this recipe year after year.
Where Does Cheesecake Come From?
The Greeks made the first known cheesecake all the way back in the 5th century BCE. They pound together cheese, flour, and honey, and then bake the luscious mixture into a dessert cake. It was a popular recipe during the early Olympics and for weddings. Over the centuries and even now, the recipe continues to evolve. From incorporating ingredients like eggs and cream cheese to using other flavorful elements like fruit and syrups, cheesecake has come a long way from its beginnings. In our pumpkin spice-crazed world, this recipe is a variation on tradition that reflects what we love today! Try Ritual House’s lovely recipe for Pumpkin Cheesecake. Who knows what changes you might be inspired to make.
Pumpkin Cheesecake
- Yield: 10" Cheesecake 1x
Description
Delight in the flavors of fall with this mix between pumpkin pie and cheesecake.
Ingredients
For the Cheesecake Base:
- 190 g graham crackers
- 30 g unsalted butter
For the Cheesecake Filling:
- 565 g cream cheese
- 375 g sugar
- 275 g brown sugar
- 12 g salt
- 500 g eggs
- 610 g pumpkin puree
- 300 g yogurt
- 50 g vanilla extract
- 50 g pumpkin spice
- 50 g all-purpose flour
Instructions
For the Cheesecake Base:
- Mix both ingredients and press down into the mold base as smooth as you can.
For the Cheesecake Filling:
- In a mixing bowl with the paddle, beat both sugars and the cream cheese until cream cheese is dissolved.
- Separate the remaining dry ingredients in one bowl and the liquids in another.
- Add the liquids to the mixture of cream cheese and sugar without stopping the mix.
- Add the dry ingredients into that mixture and mix until smooth (no pieces of anything).
- Put plastic wrap around all the mold so no water can get inside.
- Pour the mixture into the mold and bake at 250 degrees for 2 hours, turn the oven off and leave resting for another hour.
Recipe by Ritual House / Styling by Anna Franklin / Photography by Dave Bryce
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