pumpkin cheesecake from disneyland park central bakery

pumpkin cheesecake from disneyland park central bakery
  • Crust:
  • 1 1/2 cups crushed graham crackers
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/3 cup butter, melted
  • Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 (5 ounce) can evaporated milk
  • Chocolate syrup, for drizzling


  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.

04/07/2017
pumpkin cheesecake from disneyland park central bakery, recipe PT15M PT1H 5 455 calories

Comment on this content
White Bean and Artichoke Salad
White Bean and Artichoke Salad
In a large bowl, combine beans, artichoke hearts, bell peppe..
343
Blueberry Banana Pecan Overnight Oats
Blueberry Banana Pecan Overnight Oats
Add Quaker(R) Oats to a container of your choice and pour in..
14
Lemon Pound Cake
Lemon Pound Cake
Allow butter to reach room temperature. Cream sugar and butt..
551
Yummy Sweet Potato Casserole
Yummy Sweet Potato Casserole
Preheat oven to 325 degrees F (165 degrees C). Put sweet pot..
365
Tin Foil Stew
Tin Foil Stew
On a large square sheet of foil, layer beef, potato cubes, c..
8
Tangy Red Cabbage
Tangy Red Cabbage
Mix the balsamic vinegar, olive oil, and soy sauce in a bowl..
335
Easter Deviled Eggs
Easter Deviled Eggs
Place eggs into a large saucepan, cover with cold water, and..
12
Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers
Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers
Heat olive oil in a large skillet over medium heat. Add mush..
25
Slow Cooker Pork Roast
Slow Cooker Pork Roast
Rub pork roast all over with onion soup mix and place roast ..
1.5
1291
Central American Tacos
Central American Tacos
Place potatoes into a large saucepan, and fill with enough w..
314
Better-Than-Bakery No-Knead Sourdough
Better-Than-Bakery No-Knead Sourdough
Mix water and salt together in a very large bowl. Add sourdo..
6
amusement park cornbread
amusement park cornbread
Preheat oven to 400 degrees F (200 degrees C). Lightly greas..
273
Pumpkin Cheesecake
Pumpkin Cheesecake
Preheat oven to 350 degrees F (175 degrees C).Beat together ..
409
Pumpkin Cheesecake Cupcakes
Pumpkin Cheesecake Cupcakes
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffi..
19
How to Make Pumpkin Cheesecake
How to Make Pumpkin Cheesecake
Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons f..
38
Pumpkin Cheesecake Squares
Pumpkin Cheesecake Squares
Preheat oven to 350 degrees F (175 degrees C).Pat the cookie..
11