Pumpkin Cheesecake | 101 Cooking For Two by Gordon Ramsay


Easy pumpkin cheesecake that you can bake at home. Inspired by The Cheese Cake Factory, it comes complete with a graham cracker crust and a creamy pumpkin filling spiced just right.
pumpkin cheesecake on an orange plate.

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Introduction and My Rating

Give it as a gift or take one to the party—everybody deserves something very special this year. This is the perfect make-ahead dessert to get everybody talking.

NOTE: THIS IS A FULL-SIZE CHEESECAKE AND IS NOT “FOR TWO” FRIENDLY.

We needed a special treat for out of town company, and my wife AKA “pumpkin hound” had a hard week recovering from a cold. So this one was for her.

Inspired by Cheesecake Factory Pumpkin Cheesecake which has top reviews. This recipe has been around the internet for over 20 years. Just a few minor adjustments for ease and complete step by step instructions for you.

This is a Philadelphia-style cheesecake which means mainly cream cheese with additives. New York style cheesecake will usually have sour cream or heavy cream mixed in the batter. An interesting fact is that the original recipe (probably similar to this one) reportedly had a thin sour cream layer on top.

My Rating

My rating system. Great 5 out of 5


A wife rating… way up there.

📋Ingredients

The Pumpkin: This recipe calls for pumpkin puree. You can make your own or buy it. Be sure not to get pumpkin pie filling—it is not the same thing.

Cream Cheese: Use a quality full-fat cream cheese that is allowed to rest at room temperature to soften. You can cheat and do a brief microwave. The softening is important to prevent lumps.

The Eggs: Should also be room temperature.

Spicing: cinnamon, nutmeg, and allspice is recommend or use 1 teaspoon of Pumpkin Pie Spice which will have some ginger and cloves also.

The Crust

This uses a simple graham cracker crust. Crumble the crackers then add some melted butter and cinnamon. Then spread it over the bottom a well-buttered springform pan and slightly up the side and bake to firm it up. You could use gingersnaps of something similar if you wish instead of graham crackers.

♨️Baking

Bake on a middle rack of a preheated 350° oven. Total baking time can vary a bit but a good estimate is one hour but do a quick check for done at 50 minutes.

You are looking for the edges to be slightly browned and a little bit of puffiness. The center will look like it is just setting up and still have some jiggle.

When the cheesecake is done, turn off the oven and use a wooden spoon to prop open the oven do0r about 1/2 inch to allow slow cooling for about 1 hour more. Then move to room temperature for a few hours before refrigerating.

The Pan

This uses an 8 to 9-inch spring-form pan which are very common. Do not use a regular pan. A 10-inch spring-form pan is too big here.

Cracking

There are several causes of cheesecakes cracking.

>Sudden large changes in temperature so don’t open the oven door if possible.
>Over mixing can trap air in the batter. Just get it completely mixed and then stop.
>Over baking will cause a firm top leading to cracking while cooling.

Water Bath

Many recipes recommend a “water bath” for baking cheesecakes. Briefly, you warp outside of the spring-form pan in foil and set it in about 1 inch of very hot (boiling or close) water in the oven.

The benefits are the added moisture will help decrease cracking and slow the cooking a bit to help the texture. I have done this number of times on cheesecakes and except for me making a mess, I don’t see much difference for me. I now generally skip it. So the choice is yours.

Storage

Good refrigerated for 3-4 days. Good in the freeze for 2-3 months.

📖Cheesecake Recipes

Easy Chocolate Chip Cheesecake

New York Cheesecake Bars

Easy Cheesecake Cupcakes

Blueberry Cream Cheese Coffee Cake

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🖼️Instructions

cream cheese and pumpkin for cheese cake

Allow cream cheese and eggs to come to room temperature. Preheat oven to 350° with the rack in the center of the oven.

crushing Graham crackers in bag

Crush 9-12 graham crackers but not into dust. You need 1 1/2 cup of crumbs.

pouring melted butter into crushed crackers in glass bowl

Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.

baked crust in spring-form pan

Prep an 8 or 9-inch spring-form pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes then remove to cool while making the filling.

adding vanilla to bowl with sugar and cream cheese

In a large bowl, combine the three 8 oz packages cream cheese, one cup sugar, and one teaspoon vanilla. Mix with an electric mixer until smooth.

adding spices to filling in white bowl with mixer

Add one cup pumpkin,  three eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice. Optional if you want more “pumpkin pie” taste change the spices out for 1 teaspoon of pumpkin pie spice. Mix until completely combined but do not over mix.

pour batter into springform pan with crust

Mix until smooth and pour the filling into the pan.

cooked pumplkin cheese cake in pan

Bake until browning around the edges. That will be about 60 minutes depending on your oven. But take a fast peak at 50 minutes to be sure it is not cooking too fast. Turn off the oven and prop open door slightly for 60 minutes. Then, cool at room temperature for a few hours then refrigerate until cold (4-6 hours or overnight.) Blue ribbon divider used for visual effect

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📖 Recipe

pumpkin cheesecake on an orange plate.

Pumpkin Cheesecake

From Dan Mikesell AKA DrDan

Easy pumpkin cheesecake that you can bake at home. Inspired by The Cheese Cake Factory, it comes complete with a graham cracker crust and a creamy pumpkin filling spiced just right.

Prep Time 15 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 25 mins

Servings #/Adjust if desired 8

Ingredients

Spices or use 1 teaspoon of pumpkin pie spice

Recipe Notes

Pro Tips

  1. This is not a recipe to adjust the size. You are asking for failure.
  2. Commercial pumpkin puree is recommended. It seems to have more flavor than homemade.
  3. The cream cheese and eggs do need to be room temperature to mix smoothly.
  4. Use an 8 to 9-inch springform pan. Give it a good coat of butter. Do not try to use a different pans.
  5. Spicing as suggested or 1 teaspoon of pumpkin pie spice. Not both.
  6. Do not over mix. It will add air and cause cracking.
  7. Done is when the edges are browning and puffing some. The center is starting to set. It will still jiggle some.
  8. A water bath baking method is optional. You may have less cracking.
  9. Cook in the oven with the door slightly open (about 1/2 inch) for about an hour then another few hours at room temperature. Then refrigerate until cold before cutting.
  10. I like to run a spatula around the edge of the pan when it comes out of the oven to loosen it while still soft.
  11. Good refrigerated for 3-4 days and frozen for 2-3 months.
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Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 559kcalCarbohydrates : 45gProtein : 9gFat : 39gSaturated Fat : 22gCholesterol : 174mgSodium : 465mgPotassium : 231mgFiber : 1gSugar : 34gVitamin A : 6216IUVitamin C : 1mgCalcium : 115mgIron : 2mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Editor’s note: Originally Published October 22, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Molly and Lilly dogs in Michigan bandanas in our living room

Vegan Aquafaba Meringues | Healthy Delicious by Gordon Ramsay

Vegan Aquafaba Meringues | Healthy Delicious


Aquafaba meringues are light, airy, and perfectly crisp. You’ll love this easy vegan recipe! I flavored my 5-ingredient meringue cookies with chopped pistachios, but you can swap in your favorite nut, use mini chocolate chips, or leave them vanilla flavored.

a pile of pistachio meringue cookies on a plate with an espresso cut in the background

I’ve been wanting to share an aquafaba meringue recipe here ever since tasting it at a photography retreat back in 2015.

When we made them, we weren’t fully convinced the recipe would work. Imagine how surprised we were when, not only did it work, but the meringues took on a subtle cappuccino flavor!

Pistachios are one of my favorite nuts, and I think they’re totally underrated. I first fell in love with them as a kid. I remember going Christmas caroling as a kid with a pocket full of pink pistachio nuts. But then end of the night, my fingers were bright red and I was so happy!

When I was in Italy last fall, I couldn’t get enough pistachio pastries for breakfast. My love was rekindled.

Remembering that coffee flavor that aquafaba meringues take on, I thought pistachio meringue cookies would be perfect. They’re light an crisp and remind me of those Italian breakfasts.

You’ll love them, too. And you’ll never believe how easy they are to make!

ingredients for making vegan meringues with aquafaba

What is aquafaba?

Let’s cut right to the chase. Aquafaba means bean water.

I know, it doesn’t sound good at all. But trust me.

Something magical happens when you whip aquafaba. It turns into voluminous white fluff that looks like a cloud and doesn’t taste like beans at all.

Promise.

When you add cream of tartar to stabilize your meringue, sugar, and a touch of vanilla it tastes just like cotton candy. I couldn’t stop eating it straight from the bowl.

You can pile it on top of a lemon meringue pie and torch it, or bake it off into meringue cookies like I do here. If you want to get really fancy, you can even use it to make vegan macarons.

My friend Meggan is a complete genius when it comes to cooking with aquafaba, and vegan baking in general, so definitely check out her blog if you want more ideas or a really in-depth overview of how to use aquafaba!



HOMEMADE BUTTERFINGER BITES – Butter with a Side of Bread by Gordon Ramsay

HOMEMADE BUTTERFINGER BITES - Butter with a Side of Bread


Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

 

Homemade Butterfinger Bites really do taste just like the Butterfingers you buy at the store. I really love them in miniature form – who wouldn’t want a higher chocolate to candy bar ratio?!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

I was a little bit wary about making candy bars out of melted candy corn, but even if you don’t love candy corn, you won’t believe how adding peanut butter absolutely transforms the taste of the candy corn into something that tastes just like the inside of a Butterfinger.

I use semi-sweet chocolate chips for the chocolate coating, but any type of chocolate will work. Milk chocolate, white chocolate or any other type of dipping chocolate will work great – so pick your favorite!

Homemade Butterfinger candy bars made with candy corn and peanut butter

Ingredients in Butterfinger Bites

3 cups candy corn

1 1/2 cups peanut butter

3 cups chocolate chips (semi-sweet, milk chocolate, white chocolate, etc.)

How to make homemade Butterfinger candy bars

How to make Mini Butterfinger candy bars

Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. (Sometimes I make them a little bit bigger-I got 36 bites out of this batch, but we were also taste-testing the outer edges before we ever got to the dipping part.) If you prefer to make full sized candy bars, cut into 16 bars.

In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

Homemade Butterfinger Bites

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

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Course: Candy

Cuisine: American

Keyword: homemade butterfinger bites

Servings: 64

Ingredients

  • 3 cups candy corn
  • 1 1/2 cups peanut butter
  • 3 cups chocolate chips semi-sweet, milk chocolate, white chocolate, etc.

Instructions

  • Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

  • Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

  • Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. If you prefer to make full sized candy bars, cut into 16 bars.

  • In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

  • Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.

How to store homemade Butterfingers?

Butterfingers can be stored at room temp, but the chocolate will stay set better if you store them in the fridge. Can be stored on the counter for 4-5 days, or in the refrigerator for up to a couple of weeks. I actually haven’t tried freezing these yet, but I’m sure it would work great!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

LIKE THIS HOMEMADE PEPPERMINT PATTIES RECIPE? CHECK OUT SOME OTHER EASY CANDY RECIPES OF OURS:

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

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