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Pumpkin Cheesecake from Disneyland Park Central Bakery

Rated as 4.79 out of 5 Stars

"Pumpkin, nutmeg, cinnamon, and ginger bring autumn flavors to this rich, creamy cheesecake."
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Ingredients

servings 361 cals
Original recipe yields 16 servings (1 (9-inch) cheesecake)

Directions

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  1. For crust: In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
  2. Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
  3. Place pan on a large piece of foil and wrap foil tightly up sides and around pan.
  4. For cheesecake filling: Preheat oven to 325 degrees F.
  5. 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.
  6. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
  7. Whisk together pumpkin puree, 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.
  8. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
  9. 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
  10. Bake 1 hour, or until center moves only slightly when shaken.
  11. Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
  12. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 361 calories; 20.7 g fat; 40.5 g carbohydrates; 5.5 g protein; 82 mg cholesterol; 286 mg sodium. Full nutrition

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Reviews

Read all reviews 38
  1. 47 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is an amazing cheesecake... we're not big cheesecake fans, but this one is awesome. It's not a super heavy, thick cheesecake... wonderful texture. Lots of compliments on it at Thanksgivin...

Most helpful critical review

Never again will I set a foiled wrapped cheesecake in water! I will follow the normal way and place a cheesecake OVER a pan of water to bake. I will make the cheesecake again and bake it my way...

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This is an amazing cheesecake... we're not big cheesecake fans, but this one is awesome. It's not a super heavy, thick cheesecake... wonderful texture. Lots of compliments on it at Thanksgivin...

This is heavily perfect pumpkin and cheesecake combination

Never again will I set a foiled wrapped cheesecake in water! I will follow the normal way and place a cheesecake OVER a pan of water to bake. I will make the cheesecake again and bake it my way...

Tried it using greek yogurt instead of creamcheese and WOW! what a healthy treat!

Very easy to prepare and so delicious! The springform pan I used was actually a 9 1/4" and it was filled to the brim, I was worried that it might overflow but it didn't. In my oven the cake need...

This is a delicious recipe. Equally appreciated by both the pumpkin pie lovers and the pumpkin pie haters! The perfect blend of pumpkin and cheesecake. I did need to extend the cooking time b...

This is the best!! Had it tonight after Thanksgiving dinner. Everyone loved it. I would not change a thing....

Best pumpkin cheesecake I've made!!

OMG!!! Yep, that about sums it up.