Professional Baker Teaches You How To Make PUMPKIN CHEESECAKE!

Pumpkin Cheesecake Pie is the absolute best Thanksgiving dessert recipe. Making this Thanksgiving the perfect Thanksgiving starts with this recipe, and Chef Anna Olson is here to show you all the steps of this amazing recipe. Check it out below!

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Ingredients

Crust

2 3/4 cups (390 g) chocolate cookie crumbs
2 Tbsp (25 g) packed light brown sugar
1/2 tsp ground cinnamon
1/2 cup (115 g) unsalted butter, melted

Cheesecake Layer

1 pkg (8 oz/250 g) cream cheese, at room temperature
1⁄3 cup (70 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 large egg, at room temperature
1/2 cup (125 mL) pure pumpkin purée

Pumpkin Pie Layer

2 cups (500 mL) pure pumpkin purée
1/2 cup (100 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3 large eggs, at room temperature
1 cup (250 mL) whipping cream
Sweetened whipped cream, for décor (optional)

Directions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan.

2. For the crust, stir the cookie crumbs with the brown sugar and cinnamon and then stir in the melted butter until evenly combined. Press into the bottom and all the way up the sides of the pan. Bake for 10 minutes (no change will be noticeable). Let cool on a wire rack while you make the filling. Leave the oven on.

3. For the cheesecake layer, beat the cream cheese until smooth (by hand is easy enough) and then beat in the sugar, cinnamon, cloves and nutmeg. Switch to a whisk and whisk in the egg, followed by the pumpkin purée.

4. Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While it bakes, prepare the pumpkin pie layer. Whisk the pumpkin purée with both sugars and then whisk in the cinnamon, cloves and nutmeg. Whisk in the eggs and then the 1 cup (250 mL) whipping cream. Once the cheesecake layer has baked for 30 minutes, remove the pan from the oven and gently pour the pumpkin pie filling over the cheesecake—it will fill the pan right to the top.

5. Return the pan to the oven and bake for 50 to 60 minutes more, until only the centre of the pie shows signs of jiggling. Let cool in the pan on a wire rack to room temperature, up to 4 hours. Chill the cooled pie, uncovered, in the fridge overnight to set the filling.

6. If you wish to decorate the pie, remove it from the pan and carefully slide it onto a cake stand or a platter. Scoop the whipped cream into a piping bag fitted with a plain or star tip and pipe a crown just around the top of the pie or simply dollop the whipped cream in the centre. Chill until ready to serve.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018

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[ohyum]

Don't forget to check out the recipe in the description! If you try this recipe, please tell us about your experience!

[emana]

I love they way you explain things as you cook. You have taught me so much, I started baking because of you. The things you learn help in every other recipe. Thank you so much Anna.

[rothvinbosley]

You explain things so well as you prepare the recipe as you go along. Thanks a lot.

[christineyap]

My favorite chef beautiful ANNA ❤this pumpkin pie looking so yummy and delicious 😋nice 👍✌

[amazinglovefan]

I love it..thanks Anna for teaching me how to bake, and i pursue my baking because of you..lots of love from the Philippines.

[reyessophia]

I make this pie today. Surprise for my daughter coz she loves pumpkin. Tomorrow she came home after 6 months University in Sweden. I send you the picture of my cinderella pumkin cake when we eat them. 😊😊😊. I try to look the color inside. See u . Thank u very much for the reciepe Ur devoted fan in germany. I made my crush pie Gewürz Spekulatius keks ( spice spekulatius)

[ossyrehder]

Christmas is coming soon. I would like to make this one! Thank you so much Anna for your wonderful recipe as always. Nice presentation and easy to understand. Thanks again. God bless!

[onajideshou]

A crowd? I can eat that all by myself <3

[popelgruner]

I love how Anna whispers "That's not cheating..." ^^
And when she talks about feeding 16 with that monster of a cake she's much like the answer to Mrs Crocombes prayers.

[ardemisaguirre]

Love it I think it will be my dessert for Christmas 🎄👍👍👍👍😋😋😋😋

[chattiali]

Chef Anna le meilleur Chef pâtissier du monde

[yaemah]

Beautiful recipe thank you. I will definitely try this.

[anaisabelibarragutierrez]

Gracias por las recetas en español, ya he hecho el pastel de chocolate y me quedo Riquísimo!!! Y voy a hacer este que también se ve demasiado bueno, haber que tal me sale, saludos desde Guadalajara Jalisco, tocaya!

[kimtbarnes]

Amazing. Would love to see a Christmas morning breakfast bake or something like that. Would be amazing!! You are a talented amazing woman!

[lanvoong]

Just made this ystd for a Friendsgiving party and this was delicious. Everyone loved it. When she said it feeds 16 people she wasn't joking. We easily feed 15 people with about 3 servings left for a few guest to take home. If you want to impress your guest, this is the recipe for you. Thanks Anna for an awesome pie!!!

[MrMegasayf]

Chef Anna, I Loveeee Your Recipes And You Inspire Me To Cook Everyday, Thank You Sooo Much For Sharing Your Passion With Us, Keep Up The Great Work And Wishing You Millions Of Subscribers :)

[tjthemute]

This is epic! My Dad loves pumpkin pie so this will put him over the moon!

[samename]

Omy gosh. I must make this. That is just beautiful. Love your recipes. Thankyou

[roberthartley]

Thank You, could watch you all day. Not only beautiful receipts, but we learn so much from your knowledge that you share, coming in on this in the fall but wow.

[janettmead]

That looks so amazingly and delicious! I love chocolate and pumpkin together. I'll be putting this on my to do list.