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

Pumpkin Cheesecake

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

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