One of my favorite things about visiting the Disneyland Resort during Halloween Time are all the delicious desserts offered throughout the season. From decorated caramel apples to tasty cookies, there is something to satisfy everyone’s sweet tooth when visiting the Disneyland Resort. One of our favorite Disneyland seasonal desserts is the pumpkin cheesecake.
Guess what? Now families can enjoy this popular tasty treat right in the comfort of their home thanks to our friends at Disneyland, who gave us their secret recipe to share with all of you.
Put your apron on, bring the kids into the kitchen, and bring the magic of Disney into your home by making this delicious holiday recipe together as a family. Don’t miss celebrating Halloween Time with your family at the Disneyland Resort from now until November 1st.
Pumpkin Cheesecake Disneyland® Park Central Bakery
Makes one (9-inch) cheesecake
1 1/2 cups crushed graham cracker
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/3 cup butter-melted
3 (8-ounce) blocks cream cheese, softened
1 cup brown sugar
1 cup granulated sugar
1 (15-ounce) can pumpkin purée
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 (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.