Traditional Baked Pumpkin Cheesecake (variant 1544512f) - photo 1
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Traditional Baked Pumpkin Cheesecake (variant 1544512f)

Desserts Cakes and Bakes 120 min Medium 8 wyświetleń ~42.51 PLN - (0)
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Description

Traditional baked pumpkin cheesecake is a classic, seasonal dessert that combines the creamy texture of cheesecake with the subtly spiced aroma of pumpkin. It evokes the warmth of home cooking during the autumn and winter months: the intense color of the pumpkin puree, the golden biscuit base, and the crunchy, buttery crumble create a striking contrast of textures. This dish comes from the modern tradition of baking inspired by American pumpkin cheesecakes, but it is prepared in a Polish, homemade style. It is perfect as a dessert for family dinners, holiday gatherings, or dinner parties — serve it slightly chilled, with a dollop of whipped cream or caramel-nut sauce. The flavor profile features a velvety, slightly sweet, and spiced filling, along with a buttery, crumbly base; visually, it attracts with its orange interior and golden crust.

Ingredients Used

Ingredients (15)

Servings:
8
  • Biscuits 200 g
  • Butter 100 g
  • Cream cheese 700 g
  • Egg 3 szt.
  • Pumpkin puree 400 g
  • 30% heavy cream 200 g
  • Brown sugar 50 g
  • Wheat flour 80 g
  • Ground ginger 2 g
  • Lemon juice 30 ml
  • Sugar 150 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 10 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~42.51 PLN (5.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 175°C with the convection function or 185°C without convection. Prepare a 23 cm springform pan: line the bottom with parchment paper and grease the sides with butter, or use a springform pan. Take the cream cheese and eggs out of the fridge to reach room temperature — this will make mixing the batter easier.

Use a 23 cm springform pan; if you have a larger one, the batter may be lower and the baking time shorter. Cheese and eggs mix much more easily at room temperature — take them out at least 30 minutes before preparation.

Base

2

Prepare the base: place 200 g of biscuits in a blender/food processor and blend into fine crumbs (it should be uniform, without large pieces). If you don't have a blender, put the biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs.

Ingredients: Biscuits
Use a food processor or a glass blender in pulse mode. If the crumble has large pieces, the bottom will be uneven after baking.
3

Transfer the crushed biscuits to a bowl, add 100 g of melted, cooled butter and mix thoroughly with a spoon or spatula until the mixture resembles damp sand and can be evenly pressed into the bottom of the mold.

Ingredients: Biscuits, Butter
Use a wooden spoon or silicone spatula for mixing. The butter should not be hot — it should be liquid but not scalding.
4

Spread the bottom of the pan with an even layer of crumble (about 0.5–1 cm thick). Press down with the bottom of a glass or measuring cup to make the base compact and firm. Place the pan in the refrigerator for 10 minutes to let the base set.

Ingredients: Biscuits, Butter
Use the bottom of a glass with a flat base to press the base well. If you don't chill the base, it may separate when pouring in the mixture.

Cheese mixture

5

In a large bowl, place 700 g of cream cheese. Use a stand mixer with a whisk attachment or a hand mixer. Mix on low speed for 1–2 minutes until the cheese is smooth and creamy, without lumps.

Ingredients: Cream cheese
Use a mixer on low speed to avoid over-aerating the mixture. If you don't have a mixer, mash the cheese thoroughly with a wooden spoon and pass it through a sieve, but mixing gives the best smoothness.
6

Add 150 g of white sugar and 50 g of brown sugar to the cream cheese. Mix on low speed until the sugar is incorporated — about 1–2 minutes. Then add 180 g of eggs one at a time, mixing briefly after each addition (just until combined).

Ingredients: Cream cheese, Sugar, Brown sugar, Egg
Do not mix too long after adding the eggs — excessive aeration can cause the cheesecake to crack. Mix only until the ingredients are combined.
7

In a bowl, add 400 g of pumpkin puree, 200 ml of heavy cream, 30 ml of lemon juice, 2 g of cinnamon, and 2 g of ginger. If using, add 10 ml of vanilla extract. Gently mix with a spatula or mixer on the lowest speed until you achieve a uniform, smooth color and consistency — the mixture should be homogeneous, without visible streaks of cheese.

Ingredients: Pumpkin puree, 30% heavy cream, Lemon juice, Ground cinnamon, Ground ginger, Vanilla extract
If the pumpkin puree is very watery, simmer it for a while on low heat and let it cool before adding. Avoid high speeds to prevent aerating the mixture.

Assembly

8

Remove the mold from the fridge. Pour the prepared cheese mixture onto the chilled base and smooth the surface with a spatula, moving from the center towards the edges. Gently tap the bottom of the mold on the countertop to release any large air bubbles.

Ingredients: Cream cheese, Pumpkin puree
Smooth the surface with a spatula dipped in hot water (press and wipe), then the mixture will be better smoothed out.

Baking and cooling

9

To prevent cracks, bake the cheesecake in a water bath (bain-marie): place the pan with the mixture in a larger baking dish and pour hot water (not boiling) to a height of about 2–3 cm around the sides of the pan. Place in the oven and bake for 55–65 minutes at 175°C. The cheesecake is ready when the edges are set and the center still slightly wobbles when shaken — it will firm up after cooling.

Ingredients: Cream cheese, Pumpkin puree, Egg
Use a baking tray or a heatproof dish large enough to hold the springform pan. Be careful when pouring hot water — use oven mitts. Do not open the oven in the first 40 minutes of baking to prevent the cheesecake from sinking.
10

After baking, turn off the oven and slightly open the door for about 15 minutes (use a wooden spoon to hold it open). Then, remove the cheesecake from the water bath and let it cool completely on the countertop for 1–2 hours, and then place it in the refrigerator (preferably for 8–12 hours, ideally overnight). Cooling stabilizes the structure and enhances the flavor.

When opening the door, avoid sudden temperature changes — rapid cooling can cause cracks. Cooling in the fridge for at least 8 hours gives the best results.

Crumble and decoration

11

Prepare the crumble: in a bowl, mix 80 g of all-purpose flour with 50 g of brown sugar and 50 g of cold butter cut into cubes. Rub the butter with the flour and sugar using your fingers until irregular clumps form (the size of bulgur grains). You can add a pinch of cinnamon (optional). Spread the crumble on a baking sheet lined with parchment paper and bake at 180°C for 10–12 minutes, until lightly golden. Set aside to cool — the crumble will become crispy once cooled.

Ingredients: Wheat flour, Brown sugar, Butter
Use a chopping knife or your fingers to mash. Do not mash to complete uniformity — lumps will add texture. If you don't want to bake the crumble, you can use chopped, toasted nuts.

Serving

12

Before serving, remove the cheesecake from the springform pan: run a knife around the edges, loosen the spring, and carefully remove the ring. Sprinkle the top with the prepared crumble and optionally with chopped, toasted pecans (50 g). Cut the cheesecake with a sharp knife dipped in hot water and wiped with a towel between cuts to get clean slices.

Ingredients: Wheat flour, Walnuts
Scoring with a heated knife gives nice, smooth slices. Additionally, you can serve a dollop of whipped cream or caramel sauce for a flavor contrast.

Fun Fact

💡

Pumpkin cheesecake is a variation on American pumpkin pies and pumpkin cheesecakes, which have become popular as a fall treat during Thanksgiving. The combination of cream cheese and pumpkin merges European tradition with seasonal ingredients from North America.

Best for

Świąteczny deser (Jesień/Zima) rodzinny obiad przyjęcie kawowe

Tips

🍽️ Serving

Serve chilled, cut into pieces. For a contrast in flavor, add a dollop of whipped cream or a small amount of caramel sauce. Sprinkling the top with toasted nuts and a bit of cinnamon will give an impressive appearance. It’s worth serving the slices with a teaspoon of cranberry compote or roasted plum sauce.

🥡 Storage

Store the cheesecake in the refrigerator in an airtight container for 4–5 days. It reaches its best flavor after a minimum of 8 hours of chilling. You can also cut it into portions and freeze (without the crumble) for up to 2 months; thaw slowly in the refrigerator overnight. Store the crumble separately in an airtight container and add just before serving to maintain its crunchiness.

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