Whats not to love about a classic plain cheesecake!? If made right, you don’t even need the fru fru additions of fresh fruit and whipped cream. I make at least 1 cheesecake every year, depending on the occasion will determine the flavor I choose to make. With autumn in full effect, I wanted to make the one pumpkin flavored dessert I make each year. Last couple of years I’ve made a pumpkin roll and decided this time to make a pumpkin cheesecake. I get that pumpkin spice is over rated and over used, but I promise you this pumpkin swirl cheesecake via Juniors Cheesecakes will have you begging for more.
If you’re not familiar with Juniors (I wasn’t either, my Husband told me about them) they are known for the home of New York’s best cheesecake. You haven’t really lived until you’ve had Cheesecake at Juniors. Unless you plan on traveling to NYC anytime soon, using one of these recipes to make for your own is the closest you’ll get to the best cheesecake. Believe me when I say Cheesecake factory is good, but this is so much better! It has been voted number 1 cheesecake in NY for over 45 years, that’s saying something!
This recipe was borrowed from the Juniors website. Check out the site for other tasty treats and history! (Graham cracker crust is my own)
Prep Time: 30 Minutes
Total Time: 1 day.
Yield: 1, 9″ Round cake pan
Graham Cracker Crust:
-1 1/2 Cups Ground Graham Cracker crumbs.
-1/3 Cup Granulated Sugar
-6 Tablespoons Butter, melted
-Combine all ingredients and mix until well incorporated.
-Press mixture into 9″ pie plate.
-Place in the oven @ 350 degrees and bake until lightly browned. Remove and allow to cool completely.
For the Cheesecake:
Mise en Place:
Four 8-ounce packages cream cheese (use only full fat), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy or whipping cream
1 cup canned pumpkin purée (not pumpkin pie mix)
1 teaspoon pumpkin pie spice, plus more for sprinkling
Method of Prep:
1. Bake off graham cracker crust if you haven’t yet done so.
2. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to overmix!
3. Remove 1 1/2 cups of the batter and set aside. On low speed, blend the pumpkin and the 1 teaspoon of pumpkin pie spice into the remaining batter. Gently spoon the pumpkin batter on top of the crust. Using a teaspoon, drop the white batter in small spoonfuls on top of the pumpkin batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a “figure 8” design, just until white swirls appear.
4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top has golden and tan swirls, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.
5. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Pipe whipped cream rosettes around the top edge of the cake. Lightly sprinkle the cream rosettes (page 26) with a little pumpkin pie spice. Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month.
The Junior’s Way
For this cake, the bakers use canned pumpkin, the kind that’s 100-percent pure pumpkin purée, not canned pumpkin pie mix. This works better than cooked fresh pumpkin because the moisture and flavor are consistent, cake after cake.