Spiced Pumpkin Cheesecake

From Pumpkin Cheesecake

Spiced Pumpkin  Cheesecake

Why This Recipe Works

We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passe...

Why This Recipe Works

We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed over brown sugar, which overpowered the pumpkin, in favor of milder granulated sugar. Baking the cake in a water bath in a moderate oven also helped give our pumpkin cheesecake recipe its velvety texture.

Watch the Full Episode

Pumpkin CheesecakeSeason 5, Ep. 525

We wanted to develop the perfect pumpkin cheesecake recipe, but we never figured it would take 30 cheesecakes—that’s more than 11,000 grams of fat and 150,000 calories—to develop a great recipe worthy...