Saffron-Infused Pumpkin Cheesecake
Saffron-Infused Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Saffron-Pumpkin Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pumpkin puree
- 3 large eggs
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon saffron threads, crushed, steeped in 1 tablespoon hot water for 10 minutes
For the Garnish (Optional)
- 1 cup whipped cream
- 1 cinnamon stick
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350
- 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool.
⏱️ 15 min•🌡️ 350
- 3
Reduce oven temperature to 325°F (160°C).
00🌡️ 325
- 4
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the 1 cup granulated sugar and brown sugar, beating until just combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 10 min
- 5
Add the pumpkin puree, heavy cream, all-purpose flour, vanilla extract, cinnamon, ginger, and nutmeg. Beat on low speed until just combined. Do not overmix.
⏱️ 5 min
- 6
Stir in the steeped saffron threads and their soaking liquid. Mix until evenly distributed.
⏱️ 2 min
- 7
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake.
⏱️ 3 min
- 8
Pour the filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this is called a water bath).
⏱️ 5 min
- 9
Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour.
⏱️ 70 min•🌡️ 325
- 10
Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min
- 11
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min
- 12
Before serving, run a thin knife around the edge of the pan before releasing the springform sides. Garnish with whipped cream and a cinnamon stick, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Saffron-Infused Pumpkin Cheesecake
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Saffron-Pumpkin Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pumpkin puree
- 3 large eggs
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon saffron threads, crushed, steeped in 1 tablespoon hot water for 10 minutes
For the Garnish (Optional)
- 1 cup whipped cream
- 1 cinnamon stick
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 350 - 2
For the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool.
⏱️ 15 min•🌡️ 350 - 3
Reduce oven temperature to 325°F (160°C).
00🌡️ 325 - 4
For the filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the 1 cup granulated sugar and brown sugar, beating until just combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 10 min - 5
Add the pumpkin puree, heavy cream, all-purpose flour, vanilla extract, cinnamon, ginger, and nutmeg. Beat on low speed until just combined. Do not overmix.
⏱️ 5 min - 6
Stir in the steeped saffron threads and their soaking liquid. Mix until evenly distributed.
⏱️ 2 min - 7
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Be careful not to overmix, as this can introduce too much air and cause cracks in the cheesecake.
⏱️ 3 min - 8
Pour the filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this is called a water bath).
⏱️ 5 min - 9
Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour.
⏱️ 70 min•🌡️ 325 - 10
Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for at least 1 hour.
⏱️ 60 min - 11
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow it to set completely.
⏱️ 180 min - 12
Before serving, run a thin knife around the edge of the pan before releasing the springform sides. Garnish with whipped cream and a cinnamon stick, if desired.
⏱️ 2 min