Recipe: Pumpkin Cheesecake

Chef Jason Morse from 5280 Culinary shows us how to make pumpkin cheesecake.



2 Cups Gingersnaps, crushed

1/4 Cup Dark Brown Sugar

1 Stick Butter, melted

2 Tbsp. Hickory Smoked Salt


3 8 oz. Packages Cream Cheese

1 Can Pumpkin Puree

4 Whole Eggs

1 Egg Yolk

1/4 Cup Sour Cream

1-1/2 Cups Sugar

2 Tbsp. All Purpose Flour

2 Tbsp. Vanilla Paste

2 Tsp. Pumpkin Pie Spice


1 Tbsp. Hickory Smoked Salt


For the crust, in a large mixing bowl, add the cream cheese and allow to soften for 20 minutes. Using a hand mixer with paddles beat the cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar, flour, vanilla paste and pumpkin pie spice and beat until smooth.

For the filling, in a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, brown sugar and smoked salt. Mix well until all butter is absorbed by the crumbs. Spray the bottom and sides of a 9” spring form pan with non-stick cooking spray. Press crumb mixture into bottom of pan.

Preheat oven to 350°F. Pour cheesecake batter into the pan over the crust and allow the batter to settle. Place in the oven on the middle rack and cook for 45 minutes. Check the cheesecake then continue to cook in 10 minute increments until done, approximately 60-75 minutes. Cheesecake should have a firm center with a slight amount of wiggle. Once the cheesecake is set, remove from the oven and allow to cool for 15 minutes, and then top with smoked salt. Place in refrigerator to cool for at least four hours. Serve well chilled.

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