Pumpkin cheesecake is an iconic dessert, especially popular in the United States during the fall season and holidays like Thanksgiving. Its history is tied to the North American tradition of incorporating local and seasonal ingredients, such as pumpkin, into classic recipes. This cake combines the creamy and smooth texture of traditional cheesecake with the spiced and sweet flavor of pumpkin, creating a delicious balance. In various Latin American countries, although it is not as traditional, similar versions can be found, and it is simply known as "pumpkin cheese cake" or "creamy pumpkin cake," adapting the name according to the region and available ingredients.
In Mexico, for example, pumpkin is a common ingredient in desserts and is frequently used in typical sweets, which facilitates the adaptation of this cheesecake. In other countries like Argentina or Colombia, the dessert may incorporate local flavors but maintains its essence of a creamy cake with a cheese and spiced pumpkin base. Thus, pumpkin cheesecake represents a fusion between American tradition and the taste for autumnal flavors that is gaining popularity in Latin America.
How to Prepare Pumpkin Cheesecake
Preheat the oven to 350°F.
Butter a 9 or 10-inch springform pan and dust lightly with flour. In a medium bowl, mix the ginger cookie crumbs with the melted butter until evenly moistened.
Press the crumbs into the bottom and 1 inch up the sides of the prepared pan.
Bake for approximately 12 minutes or until the crust begins to brown.
Let the crust cool.
Reduce the oven temperature to 325°F.
In a large bowl, using an electric mixer, beat the cream cheese until smooth.
Incorporate 1/2 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is completely combined, scraping the sides of the bowl occasionally.
In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of vanilla and the cinnamon, ginger, and nutmeg.
Add to the cream cheese mixture and beat until incorporated, scraping the bowl several times.
Loosely wrap aluminum foil around the base and up the sides of the springform pan.
Pour the cheesecake mixture into the prepared pan and place it inside a large baking tray or a roasting pan.
Place on the middle oven rack and pour 1 inch of hot water into the baking tray.
Bake the cheesecake for approximately 70 minutes or until the edges are firm and the center is still slightly jiggly.
In a small bowl, combine the sour cream with the remaining 1/2 cup of granulated sugar and 2 teaspoons of vanilla.
Remove the cheesecake from the water bath and pour the sour cream topping over it.
Gently tap the pan to distribute the topping and continue baking the cheesecake for 10 more minutes.
Transfer the cheesecake to a wire rack and let it cool for 1 hour.
Remove the aluminum foil and the sides of the pan and refrigerate the cheesecake for at least 4 hours or overnight.
If desired, remove the cheesecake from the pan base by sliding a metal spatula underneath the crust to loosen it completely, then use 2 large metal spatulas to transfer the cake to a serving plate.
Alternatively, serve the cheesecake on the pan base.
