Halloween is almost here but pumpkin cheesecake is a favorite all autumn long, whether it’s an indulgent in-park dessert or a perfect crowd-pleaser for family gatherings, like Thanksgiving. Watch below as Disneyland Resort Chef Christina Orejel gives tips on how to creatively plate this wickedly delicious treat.
Makes 9-inch cheesecake
- 1 1/2 cups crushed graham cracker
- 3 tablespoons granulated sugar
- 1/2 teaspoons ground ginger
- 1/3 cup butter-melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 15-ounce can pumpkin purée
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 5-ounce can evaporated milk
- Chocolate syrup, for drizzling
- In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
- Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
- Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
For cheesecake filling:
- Preheat oven to 325°F.
- Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
- Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
- Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
- Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
- Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
- Bake 1 hour, or until center moves only slightly when shaken.
- Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
- Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.
Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.
Thanks you Christina and Rachel for bringing this recipe to us. We are going to do it! Though I’m not fond of pumpkin pie, pumpkin cheesecake is wonderful. And the presentation tips are wonderful as well.
Are the 60 year beer steins still available? My husband and I are in the park and we are sad that we haven’t seen them any where!