It’s finally here, the one day out of the year where we get to eat everything on the table without guilt.
I love Thanksgiving!
And I love Thanksgiving dessert most of all!
Blame it on my sweet tooth.
Hey, this day only comes once a year so I’m going to live a little and indulge my sweet tooth with this New York Pumpkin Cheesecake.
Oh My, just look how high that cheesy, pumpkin dream cake is!
And it’s so smooth it feels like it’s melting in your mouth.
This is the first cheesecake I’ve made using a water bath. And I have to say, it makes for a dreamy, creamy cheesecake!
Just a tip when making the water bath for this cheesecake, wrap the bottom of your springform pan about five to six times (the more the better) criss-crossing the layers of aluminum foil. When ready to bake, place the larger pan on the oven rack (a roasting pan works best), place your wrapped cheesecake in the middle, then slowly pour water into the pan, trying not to splash it onto your cheesecake. This way you don’t have to worry about splashing the water or dropping the pan as you put it into the oven.
For the whipped cream, I first tried a recipe adding gelatin for a stabilized whipped cream. Have you made this yet? I’ve read the stabilized whipped cream is supposed to hold its shape and last longer in the refrigerator than your classic homemade whipped cream.
I didn’t like it. I followed the recipe to a tee and ended up with strings of gelatin throughout my whipped cream. Ick! Needless to say, that batch ended up in the trash.
So, I went back to the classic homemade whipped cream recipe and added a hint of maple flavoring for this maple whipped cream topping.
Fall flavors of pumpkin spice mixed with cheesecake, a gingersnap cookie crust, and a maple whipped cream topping make this a creamy, dreamy New York Pumpkin Cheesecake.
The perfect ending to your Thanksgiving meal.
Wishing you and your family a blessed Thanksgiving!
As always, if you do make this New York Pumpkin Cheesecake, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen!
This creamy New York Pumpkin Cheesecake is the perfect way to end your Thanksgiving meal. Fall flavors of pumpkin spice, ginger, and maple mixed with a smooth and creamy pumpkin cheesecake filling will leave you wanting this dessert more than just once a year!
- 2 cups crumbed gingersnap cookies
- 7 Tablespoons unsalted butter, melted
- 1/3 cup coconut sugar
- 1/2 teaspoon sea salt
- 3-8 ounce packages cream cheese, room temperature
- 1 cup sour cream, room temperature
- 1 cup coconut sugar
- 1/4 cup pure maple syrup
- 1-15 ounce can pure pumpkin puree
- 2 teaspoons vanilla extract
- 2 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3 eggs, room temperature
- 2 egg yolks, room temperature
- 3 Tablespoons All-purpose flour
- 1/2 cup heavy cream
- 2 cups heavy cream
- 1/2 cup + 2 Tablespoons powdered sugar
- 1 and 1/2 teaspoons maple extract
- Lightly wipe 9″ springform pan with coconut oil or spray with a non-stick baking spray.
- Wrap bottom and sides of springform pan with aluminum foil, about 5 to 6 times, layering foil pieces.
- Set aside.
- Place gingersnaps into your food processor or blender and pulse on High until cookies are small crumbs.
- Add coconut sugar, salt, and melted butter. Process until mixed together.
- Spoon into your prepared springform pan and press crumbs flat using your hands. Set aside.
- Preheat oven to 325F degrees.
- Using a stand mixer with beater attachment, beat the cream cheese and sour cream until smooth and creamy.
- Add in sugar, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, and cinnamon, mixing until smooth. Use a spatula to scrape the sides down during mixing to incorporate all ingredients.
- Adding one egg at a time, beat in eggs and egg yolks.
- Sprinkle flour into mixture, beating until smooth.
- Mix in heavy cream.
- Pour filling into prepared springform pan, smoothing the top with a spatula.
- Place large roasting pan onto oven rack, put cheesecake in middle of pan. Slowly pour water into pan until its about half way up sides of springform pan.
- Bake for 1 hour and 25 minutes.
- Turn oven off, leaving cheesecake in, and let cool inside oven with door shut for another 55 minutes. Your cheesecake top should be wiggly like Jell-O.
- Remove from oven and place on a wire rack. Gently run a sharp knife along the edges of the cake and pan to help loosen. Continue cooling for another 15 minutes.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, overnight is best.
- After cheesecake has cooled, spoon maple whipped cream over the top. A cake frosting knife is best for this to help even the whipped cream.
- Remove springform pan from the sides.
- Decorate with gingersnap cookies and serve.
- Add heavy cream, maple extract, and powdered sugar into a large mixing bowl. Using a stand mixer with whip attachment or a hand mixer, whip together until whipped cream makes a point when the beater is lifted out of the mixture. If you like thicker whipped cream, whip a little longer to desired thickness.
- For best results, use full fat cream cheese and sour cream.
Inspired by – Ashley at Baker by Nature
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