Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Yield: Makes one large cheesecake
Ingredients: 2 cups plus 3 Tbsp [310 g] all-purpose flour; ⅓ cup [110 g] molasses; ½ cup [110 g] unsalted butter, room temperature; 1 large egg, room temperature; ¾ cup [150 g] muscovado brown sugar, packed; 1 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp baking soda; 3 large eggs, room temperature; 1 egg yolk, room temperature; 2 tsp vanilla extract; 1¼ cups [300 g] canned pumpkin purée; ¾ cup [175 g] heavy cream, room temperature; ¼ tsp ground cloves; 6 Tbsp plus 2 tsp [95 g] unsalted butter, melted; ½ cup [75 g] chopped crystallized ginger; 1½ cups [360 g] farm cheese, room temperature (or the same amount of cream cheese); 1½ cups [360 g] cream cheese, room temperature; 2 tsp ground cinnamon; 1⅓ cups [265 g] granulated sugar; 1 Tbsp all-purpose flour; 1 tsp ground cloves

Preparation info

Makes
one
large cheesecake

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

Our Pumpkin Cheesecake has become a Thanksgiving favorite in our community. It’s familiar enough to comfortably tuck its way onto the holiday table without raising any eyebrows from family members staunchly committed to classic dishes, while being just different enough to encourage even the fullest members of your crew to find a little more space for dessert.

We make the crust with a spicy ginger molasses cookie (also known as our Ginger Jump-Up cookies) and enhance the rich and cre

Ingredients

Dessert
Thanksgiving
Spicy
Vegetarian
Autumn

Ingredients

Method