Millcroft Inn & Spa’s Pumpkin Cheesecake

Few flavours are as synonymous with fall as pumpkin, cinnamon, and nutmeg, making this Pumpkin Cheesecake a standout dessert for the season. Created by Pastry Chef Karen Souillet, this recipe combines smooth pumpkin cheesecake with a spiced graham crust for an elegant seasonal treat. It’s the perfect addition to Thanksgiving dinner tables and autumn entertaining alike.

Pumpkin Cheesecake

Serves 8 – 12 people

Ingredients for Graham Cracker Crust:

1 ½ cups Graham Cracker Crumbs
¼ cup Granulated Sugar
6 tbsp Unsalted Butter, melted
1 tsp Pumpkin Pie Spice

Ingredients for Filling:

24 oz Cream Cheese, room temperature
15 oz Canned Pumpkin
3 Eggs
1 Egg Yolk
¼ cup Sour Cream
1 ½ cup Granulated Sugar
½ tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Cloves
2 tbsp Flour
1 tsp Vanilla

Method for Graham Cracker Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and pumpkin pie spice.
3. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
4. Bake for 10 minutes. Remove from the oven and allow to cool slightly.

Method for the Filling:

1. Reduce oven temperature to 325°F (165°C).
2. In the bowl of a stand mixer or using a hand mixer, beat the cream cheese until smooth, about one minute. Avoid overmixing.
3. Add the pumpkin, eggs, egg yolk, sour cream, sugar, cinnamon, nutmeg, and cloves. Mix until just combined.
4. Add the vanilla and flour, mixing only until incorporated.Wrap the outside bottom of the springform pan with aluminum foil to prevent water from seeping in during baking.
5. Pour the filling into the prepared crust and smooth the top.
6. Place the springform pan in a larger roasting pan and carefully add hot water until it reaches halfway up the sides of the cheesecake pan.
7. Bake for 35 to 50 minutes, depending on your oven. The cheesecake is done when the edges are set and the centre still has a slight jiggle.
8. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour.
9. Refrigerate for at least 4 hours, preferably overnight, before serving.

Tips:

1. For the smoothest texture, ensure all ingredients are at room temperature before mixing.
2. Avoid overmixing the batter, as excess air can cause the cheesecake to crack during baking.
3. The cheesecake is perfectly baked when the centre gently jiggles when the pan is shaken.
4. Keep the cheesecake away from drafts or sudden temperature changes while cooling, as these can contribute to cracking.
5. For an elegant presentation, top with fresh Chantilly cream rosettes and candied spiced pecans.
6. For a festive fall touch, garnish with mini candied pumpkins.