Ultra-Creamy Pumpkin Cheesecake With A Hint Of Bran

Name: Ultra-Creamy Pumpkin Cheesecake With A Hint Of Brandy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crumb Crust; 1 1/2 cups finely ground graham cracker crumbs; 4 tablespoons unsalted butter, melted; 2 tablespoons sugar; 1/4 teaspoon salt; Pumpkin Filling; 2 cups cottage cheese; 2 (8 ounce) packages cream cheese, softened; 2 cups dark brown sugar; 3 large eggs; 1/3 cup flour; 1 (15 ounce) can solid-pack pumpkin; 1 1/2 tablespoons ground ginger; 1 1/2 tablespoons ground cinnamon; 1/3 cup brandy; 1 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; Topping; whipped cream; 1/2 cup pecan halves, toasted; 1/2 cup chopped crystallized ginger

Servings: persons

Crumb Crust
1 1/2 cups finely ground graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon salt
Pumpkin Filling
2 cups cottage cheese
2 (8 ounce) packages cream cheese, softened
2 cups dark brown sugar
3 large eggs
1/3 cup flour
1 (15 ounce) can solid-pack pumpkin
1 1/2 tablespoons ground ginger
1 1/2 tablespoons ground cinnamon
1/3 cup brandy
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Topping
whipped cream
1/2 cup pecan halves, toasted
1/2 cup chopped crystallized ginger

1
["Preheat oven to 350u00b0F", "Coat 9"" springform pan with cooking spray.", "Crumb Crust:.", "Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.", "Pumpkin Filling:.", "With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.", "Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.", "Pour the batter into the baked graham cracker crust.", "Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.", "Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.", "Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger."]

1486

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Crumb Crust, 1 1/2 cups finely ground graham cracker crumbs, 4 tablespoons unsalted butter, melted, 2 tablespoons sugar, and more.

Yes, Ultra-Creamy Pumpkin Cheesecake With A Hint Of Brandy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ultra-Creamy Pumpkin Cheesecake With A Hint Of Brandy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions