Marcy Goldman
Oct 31 · 3 min read

Pumpkin Eruption Cheesecake, a New Thanksgiving Tradition!

One of my best ever, most original recipes. Perfect anytime but a statement maker on the Thanksgiving dessert buffet.

Pumpkin Eruption Cheesecake

My Chocolate Eruption Cheesecake is now retired in all its glory in my cookbook, A Passion for Baking. It was such as success but it needed competition in a festive, seasonal mode, aka Thanksgiving. This is my autumnal push-back — a splendid Pumpkin Cheesecake like nothing else you’ve ever had.

It’s a meltingly rich vanilla and pumpkin swirl cheesecake, pumped up with hunks of fresh pumpkin bread, chunks of vanilla fudge and a bit of spice to fuse the flavors and give you a kick of gourmet pumpkin pie but in an over-the-top, tradition-setting dessert. Make your own fudge of Dollar Store fudge is fine for this recipe.The pumpkin bread in this recipe is one of the best I ever created –it is deep, dark, spicy and redolent of pumpkin, moist, and delectably crumbed. Leftovers are great quick bread snacks; the recipe on its own makes the best pumpkin muffins ever. It’s best to make the pumpkin bread part a day ahead but even a few hours ahead is fine.

Pumpkin Bread Part
½ cup vegetable oil
1/2 cup white sugar
½ cup dark brown sugar, packed firm
½ cup golden brown sugar, packed firm
2 teaspoons pure vanilla extract
2 eggs
1/3 cup coca cola (or water)
1 cup pumpkin puree (canned)
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
Pinch salt
½ teaspoon cinnamon
¼ teasoon cloves
½ teaspoon pumpkin pie spice

Crust
1 cup graham crumbs
½ cup shortbread crumbs
1/3 cup unsalted butter, melted
¼ cup dark brown sugar, packed
¼ teaspoon cinnamon
Pinch cloves, allspice

Cheesecake
2 ½ pounds cream cheese, softened
1 cup sugar
1 14 ounce can sweetened condensed milk
1/3 cup all-purpose flour
2 ½ teaspoons pure vanilla extract
5 eggs
½ cup whipping cream
¼ cup sour cream
1/3 cup pumpkin puree
¼ teaspoon cinnamon
½ teaspoon pumpkin pie spice
2 1/2 cups, loosely packed pumpkin bread cubes
½ cup chopped gingersnaps
1 ¼ cups diced vanilla fudge *
¼ cup butterscotch sundae topping or 1/3 cup dulce de leche

Finishing Touches
½ cup chopped white chocolate, melted
¼ teaspoon pure vanilla extract
1/8 teaspoon orange oil or orange extract
1/8 teaspoon cinnamon

For the Pumpkin Bread, preheat oven to 350 F. Line a baking sheet with parchment paper. Spray a 9 inch layer cake pan with non-stick cooking spray and place it on the baking sheet.

In a mixer bowl or food processor, blend the oil with the white, golden and dark brown sugar. Add in the eggs, vanilla, and then the cola and pumpkin puree and blend well. Fold in the flour, baking powder, baking soda, cinnamon, cloves, pumpkin pie spice, and salt and blend well. Spoon into the prepared pan and bake until cake tests done, (it should spring back when gently pressed with fingertips) about 35–45 minutes. Cool well in pan 30 minutes and the unmold. If you want to hurry this along, refrigerate it as you are assembling the cheesecake.

For the Cheesecake, spray a 10 inch spring form pan with nonstick cooking spray and place it on a parchment paper lined baking sheet. Preheat oven to 350 F

For the crust, put all the ingredients in the cheesecake pan and toss to moisten. Then press crumbs into bottom of pan.

In a mixer bowl, blend the cream cheese with the condensed milk, sugar and flour. Then add in the vanilla and eggs. Blend in the spices, cream, and sour cream. Remove 1/3 of the mixture aside and blend it with 1/3 cup pumpkin puree. To the remaining batter, gently blend in the pumpkin bread cubes, gingersnaps and fudge pieces. Spoon half into the cheesecake pan, drizzle on half the caramel sauce and then top with the reserved pumpkin-tinted cheesecake filling. Top with the remaining caramel sauce and top with remaining cheesecake batter. Using a knife, swirl slightly. Bake until just set, 45–55 minutes. Turn off oven and let sit in oven 2 hours and then refrigerate 8 hours or up until three days.

For the White Chocolate Drizzle, slowly melt the white chocolate and then whisk in the spice and extracts.

To serve the cheesecake, drizzle on melted white chocolate just before serving or dust with confectioners’ sugar.

Serves 16–24 (This cake freezes well).

For more recipes visit www.Betterbaking.com

Marcy Goldman

Written by

Cookbook Author, Master Baker, Writer, contributer to Huffington, Washington Post, PBS Next Avenue. Find me and betterbaking.com.

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