Amazing Pumpkin Cheesecake Recipe
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- Опубликовано: 30 сен 2024
- If you’re looking for fall spices and rich pumpkin flavor loaded into a creamy filling, you simply must try this pumpkin cheesecake recipe! Sitting atop a crisp Graham cracker crust, pumpkin cheesecake is light, creamy, and oh-so dreamy. It's an easy recipe that' you'll be making again and again. Try it for Thanksgiving or any fall day!
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I too am a fan of everything pumpkin, and I can't wait to try your recipe. The first cheesecake I ever made, many years ago, was pumpkin, and that's always been my favorite cheesecake. Love your videos!
I never use the water bath method, it's completely unnecessary. I just put a pan of boiling water in the oven with it and it works just fine. It's all about the moisture in the oven, no wasted aluminum foil and all the steps that go with it. Mine always comes out great no matter the kind or style of cheesecake.
Yep. The pan of water and letting the cheesecake cool in the oven after turning it off are key to avoiding cracks. Mine come out beautiful every single time. Never bother with the water bath any more.
Great tip, thank you!
Thank you! I stopped making cheesecake because somehow, no matter how thick the aluminum foil was, water _always_ got in! Runny cheesecake isn't fun to pull out. Not to mention all the money and wasted time. I'll try this next time! I've always left it in the oven. There is no such thing as a waterproof springform pan. Doesn't exist. My oven isn't fancy like his, though 😂
I find the water bath SIGNIFICANTLY a superior texture than jus baking.... it's SO smooth and delicate... after trying it you'll never just bake it!,,,
Damn that's genius. I'll have to try that next time.
Made it. Everyone loved it, so making it again for Thanksgiving.
Can you do this recipe with sweet potatoes instead of pumpkin?
My mixture is very runny so I added more pumpkin still thinner than yours I measured exactly only thing I can think is we don’t have block cheese in uk .I used Philadelphia so maybe that altered it
This literally made me go “WOAH pumpkin cheesecake” in public.
I bet everyone looked at you to have some
Is it only me wondering how many plaid shirts John has 😉
Is anyone else distracted by the swaying lavender in the background? 🤣
Well I wasn't at first but now I can't stop looking at it!!
What swaying lavender?
I wasn’t but I sure am now! 😂
Yes! I wondered if there was an earthquake happening but it’s probably just a breeze.
Oh good pick up. Ghost perhaps, nothing else is moving.
that foil trick always fails for me. i just put the cheesecake pan in a slightly larger pie pan and that goes in the big roasting pan water bath
After just purchasing two new spring-forms, I realize they are bigger than my large roasting pan, and all other pans. Tiny European ovens are a pain.
Very nice cheesecake. Love the stove in your kitchen with the old water faucet handle style knobs. My wife and I enjoy your channel very much. We both enjoyed cooking over our 30+ years together. Recently she has been plagued with some debilitating health issues and is not able to cook. I have been finding some great cooking channels such as yours to find some new exciting and tasty recipes to try. I like to surprise her and make her smile as much as possible. If I can make a tasty treat for her it is worth it in exchange for that smile. Thanks for sharing your great recipes and the joy you bring to everyone. 🙂🙂
Everything I have made turns out wonderful. It’s like cooking class with John every time. He explains what to do and why he is doing it. Soooo many tips. I learn sooooo much thank you John.
I'm usually a stickler for measuring precisely and John said to use "ten sheets of graham crackers" and also said to use 90 grams. However, I have a box of Nabisco Honey Maid graham crackers and it had three packages in the box - each with 9 sheets of graham crackers. Nine of these sheets already weigh 140 grams! What am I missing here??
Same! I measured out 90 grams, and it was like 5 or 6 sheets?!
I just added more as I saw the crust is more buttery than on the video
Biscoff cookies would make a great crust or ginger snap cookies would work as well. Pumpkin cheesecake for Thanksgiving or the holidays is a must-have for our table. Thank you for sharing, John!
I use shortbread cookies a lot because you just need to crush them since they already have so much butter...they take seasoning well too.
Ginger snaps...great idea😊
Cinnamon toast crunch cereal also works beautifully. Just gotta use less cinnamon.
Mmm…or chocolate grahams.chocolate pumpkin cheesecake yum!!
@@janicedeeter577 Definitely great! I usually do 50/50 graham & gingersnaps. I'm so glad John posted this... ((YUM!!)) 😋
John is the prime example of “do what I say not what I do” 😂😂😂
Never fails in every video 😅🤣
What? When did you hit 4M? 🎉 Congratulations!!
I made this yesterday, “wow”! This is a surprising dessert, not heavy like a cheesecake, but more body and flavor than a pumpkin mousse.
I made this for our thanksgiving (instead of pumpkin pie). I took the iPad to the kitchen and followed the directions step-by-step and exactly (except I didn't have sour cream so I used yogurt instead, worked great). First time I ever made a cheesecake and it came out as good as at a restaurant. Next time I might add a bit more pumpkin though, I would have liked a stronger pumpkin flavor. This recipe is a winner!
Count me in, and that tip about putting a marshmallow un with brown sugar is really handy, thank you.
Literally have it in the oven, my husband will be happy! He’s a big pumpkin spice everything lover 🤣💙 btw, been using all your recipes so far and it has been amazing 😍😍😍 thank you! 😊
how was it?
Ahh good to know so I can save my aluminum foil for other side dishes.
I have been making a number of your recipes over the past year to great reviews, but this cheesecake was above and beyond! Thanks for an amazing recipe.
The only thing I can think of that would make this better is using ginger snap cookies for the crust. 😊
I've been working on a swirl combo of your regular cheesecake crossed with your pumpkin cheesecake, always love your recipes!!! 😊 Thank you for sharing your delicious creations!
This is cheesecake only, I feel that is not enough of pumpkin and too much sugar.
I love that you always give weights!
Yum! But I like to use fresh pumpkin. Yes, it's more work !😫
But it's seasonal, it tastes better, it hasn't been super-heated, it contains no artificial preservatives, and there's no throw-away tin can (environmentally more-friendly).
Win/win. 🤓👍🏻
Love you bunches John!!!!! I am soooo using this recipe for a Thanksgiving dessert this year. I'm sure it'll be a hit. Everything else I've ever made from your recipes usually are. God Bless You and your fam! XOXOXO
Usually - cooking shows talk too much - but your an exception - i love listening to you and you give someone like me great tips - I think your a great teacher -somehow you have the right balance - thank you for helping me --
I never put sugar in my graham cracker crust, we find it's too sweet so it's ok NOT to add the sugar for those that don't the added sugar.
Where did you get that pan that’s waterproof? Cheesecake looks amazing!!!!
looks like it's from Williams Sonoma Goldtouch Pro Nonstick Leakproof Springform Cake Pan
It looks like the Williams Sonoma Gold Touch Pro Springform pan. I just went on and bought it. Looks identical.
Right off the bat I was thinking you should use the Bischoff cookies for the crust...good to see you mentioned them as an option.
Those are way better. Definitely order them over graham cracker crust.
He said it very quickly, but he's right that speculaas cookies are great for cookie crusts, too. 😋
Amazing! I paid 35.00 for a pumpkin cheesecake 25 years ago it really was so good. I keep looking for a caramel cheesecake recipie!
…as for the crust putting an egg yolk in alongside with the butter will guarantee that the bottom will cut without having simple crumbs…thank you…
Trader Joe's triple ginger snap cookies and butter also make a really good crust for this.
Muchas felicidades por tu inteligencia y tan profesional. Me en gustan mucho tus classses Cuál es el precio de tu libro de bakery Dios te. E diga por siempree ❤😊
This cheesecake will be on my dinner table for Thanksgiving. Thank John for this yummy recipe.
I can't ever get enough of pumpkin.......this is perfect for dinner this evening with friends .....thank you for sharing these wonderful recipes ❤ ps your Basque cheesecake is my go-to , i made it 3 times this year for get together
I never thought to check my tin foil. I have had several cakes that water had somehow leaked in.
I just made this yesterday and it is INCREDIBLE. Thanks for another great recipe. Question. Is the water bath necessary or can you place a ramekin of water next to the springform pan in the oven like you do in other cheesecake recipes? Thank you!
Pumpkin Cheesecake Perfection!!👏🏽👏🏽
Is the pan from William Sonoma? I’ve been eyeing it 😅
You're AMAZING thank you..thank you Sir for sharing your delicious & extraordinary recipes with us 😍💯💖🤗 Unfortunately, I'm just learning how to cook @my old age! I have to mention how GREAT you are & of course thank you again for allowing us to learn how to cook! Which some of us didn't have the honor of knowing you 😊❤😍 I have been looking for a pumpkin cheesecake recipe thank you sweetheart!! EVERYTHING YOU MAKE LOOKS LIKE HEAVEN just heavenly delicious 😁😍❤ Please continue teaching us how to cook all of your amazing recipes my good friend 😊😍🤗
I was taught to put the roasting pan with the filled springform pan ON the oven rack before filling with water.
1. It's not hot yet.
2. There is no chance of spilling water on the floor or into the cake.
Considering I am not the most graceful person, I found this tip really useful. LOL
I love biscuits and cream cheese but i don't like cheese cake however yours looks great
Can you put a link to the pan you used for the cheese cake?
2:18 John can you name the spring-form pan you are using in this video? I'm asking, because I want to venture into cheesecakes (at my husband's work friends request ; ) and your encouragement from Cheesecake Land! I want to purchase a nice one that is easy to use. Thanks!
The spring form pan used by John in this video is at Williams Sonoma (Goldtouch Pro Nonstick Leakproof Springform Cake Pan) for $49.95.
@@nanciadalimonte7161 Thank you!
Love your detailed instructions and tips John. It was absolutely delicious and perfect! One more awesome recipe, thank you!!
Why is that brush moving in the background?
I made your pumpkin cheesecake from the other video you have on here. It was a hit for thanksgiving last year and I’ve been waiting to make it again for this year.
Love love love
I absolutely adore your kitchen!
Your kettle sounds like a train whistle. Love it, I had to replay it.
John blessings...
Quick question..it is ok to place a parchment paper on the bottom of the springform pan before you add the graham crust crumbs ?
I was wondering if that would make it easier to transfer from this to the other plate when cooled.
Do you have a sweet potato casserole recipe?
Thanks for the goody recipes you come up with for us all to enjoy.
Do you have any other fall dessert recipes?
Spooky recipe 👻🎃. Love me some pumpkin pie ✨
And…… cake 🙃
John, is it possible to make this a swirl cheesecake by mixing the pumpkin and spices into a cup of the batter? Thank you, it looks beautiful!
You ought to try a nut flour crust. My daughter's friend has digestive issues, so she made a paleo cheesecake with pecan (or hazelnut, don't exactly recall which) crust. My daughter said she'll never go back to the starchier cheesecake crusts.
AWESOME! I was planning on making this Friday and now I don't have to search fr a recipe! Thank you, great timing!
That was a BIG slice. But it really does look good. I plan to try it.
I have a recipe for pumpkin cheesecake I got maybe 30 years ago from the Los Angeles Times’ “Culinary SOS”. It was from a restaurant in Northern Cal called “The Sea Chest”. The kicker was a T. of cinnamon plus ginger, nutmeg and cloves AND a third cup of brandy! Always a huge hit for Thanksgiving!
Would you please share this recipe?
How much ginger, nutmeg & cloves?
Sounds delicious! How do you add the brandy?
Pleeeaasseee share the recipe!
I absolutely love your videos and all ur recipes❤ they have made me so much more of a confident baker
Tasty 🎃🥮 🤙🍍🏝 2:57
Well, your amazing pumpkin cheesecake is in my oven currently! I hope it works out😊 I always have a difficult time with cheesecakes.
Update!!!! It turned out beautifully!! Thank you so very much for this recipe!! 😊
I've been thinking about making a pumpkin cheesecake for weeks. I couldn't find my old recipe, so this was super timely for me. Thanks!
I made this last fall for thanksgiving and it was beautiful and delicious!
Oh no...I'm trying to not love pumpkin more than I do, and then you make this beauty of a cheesecake?! I'm wagging my finger at you.😍
Thank you for the video.
That lavender bush thingy creepily moving in the background is giving me the creeps . Love your channel
I was wondering the same thing 🤔
Love pumpkin cheesecake, perfect on my birthday when it falls on thanksgiving, like it did 2 years ago! Where did you get the copper kettle? I want that
Love your channel and I love your food! ❤❤❤❤
I bet your crust recipe that includes roasted pecans would work wonderfully too
Made this for Thanksgiving today. My family LOVED it! Definitely a new family tradition🤎🍁
Have you heard of coxinha? It’s a brazillian appetizer! Oh man! So good!! I wish you would make it here!
John, this may be one of my favorite cakes ever, I’m totally gonna try to do it!!
It looks really yummy. i'm french and i'm confused at the block of cream cheese. Do you know what it's called in french maybe ?
I Love the Pumpkin Cheesecake Recipe and is so good 💕
My only notes are that I find it easier to incorporate pumpkin pie spice into the sugar before mixing, I get fewer clumps of cinnamon or the like that way. I did wonder how\if you made your pumpkin puree. I've been making mine for years and freezing them in batches enough for one pie each. Even a three-year-old frozen batch tastes WAY better than canned.
Just can’t wait to try this! Love watching you. You make me happy.😃
Every year I do a pumpkin cheesecake for Thanksgiving in Canada which is in October. For the crust I use gingernut biscuits. I don’t know if you can get them in the USA but they are a British biscuit made by McVities and are quite common here. They are a wonderful gingery lemony biscuit and they pair well with the pumpkin. Do you know if that springform pan is sold at other places besides Target stores as they don’t exist in Canada anymore?
I’ve been using Biscoff cookies in my cheesecake crusts for a while now. Wonderful.
That looks friggin amazing John!!!
John in your video you are using a paddle attachment and your written recipe says use a whisk attachment. We also needed to make more graham cracker crust to go up the sides. The crust stuck to the bottom of the pan. Maybe I should have greased it. I'm writing this so when I make it again next year I'll remember! GREAT RECIPE!!
I always make this for Thanksgiving and it has become a hit!! 😊
John…I made the pumpkin cheesecake but with Biscoff cookies…The crust, we found was too “wet”! Should I have used more than 90 grams to make the crust a little drier?
I don't understand why it would need flour. Never heard of that in any other recipe. I mean I'm not seeing all recipes for cheesecake but it seems superfluous.
This is definitely going to be made for Thanksgiving. Thank you for sharing. I love the pan but the link takes me to a different pan. Would love to find one like yours.
Thanks!
John, Pumpkin Cheesecake is one of my absolutely favorites! I will definitely try your recipe. Happy Halloween and Thanksgiving!
I choked on my drool😂🤌🩵
😂
Very nice recipie John! They looks amazing! Have a nice day and good week! 👍👏🍴
Dear Tammy : i hear you ! I don’t use a water bath either …. And using corn starch vs flour eliminates that slight grit break in consistency. I do not like consistency of NY cheesecake or any resemblance! Cream cheese is lovely since it is creamy ! Am i wrong??
Watching your videos is a whole experience. It's like cooking with the most amazing friend you'll ever have. I adored this recipe. I'll give it a try and I declare myself a new fan of yours.
This looks amazing, I wonder if this would be good with a ginger snap cookie crust?
Don't offer baked goods with marshmallows in the brown sugar to vegetarians and people on a Kosher diet, unless you use Vegan marshmallows, OR at least disclose that you store your brown sugar with gelatin marshmallows.
Beautiful cheesecake!! 😍 🤤 I'll be trying this next year. 😊
I am from Greece where sour cream is not part of our traditional cuisine and it's almost impossible to find as commercial product. We only have heavy cream. Is there something I can replace it with? Maybe yogurt?
I’m wondering where you got that spectacular heavy roasting pan that you use for the water bath. I’ve been looking for one just like it, and I was hoping I you’d have an affiliate link for it so I could get one (and support you). I love your work, and I’ve been baking all your recipes with my 8 year old daughter. You’re her favorite channel, and explain everything so well, thank you so much for everything you do!
This looks delightful! I can't wait to try it!
Was the lavender swaying in the background a spooky Halloween thing? 😂
Hey John!
Big fan & long-time sub.
Do you have a link for your big roasting pan? I love it!
Can I also make cheesecake bites out of these? And if so, how long do you recommend baking? My regular cheesecake bites I bake them for 15 mins so would it be fine to bake for that same amount of time?