One of Disneyland’s most popular seasonal desserts is back once again, are you ready for PUMPKIN CHEESECAKE? If you’ve never tried the decadent dessert at the French Market, you should make it a point of enjoying it on your next trip to the Resort.
The Fall favorite returned a few weeks ago as part of Halloween Time when I was invited for a hands-on demo of how Disney is plating the popular sweet treat this year. Let’s just say, that Disneyland Resort Chef Christine made it look A LOT easier than this amatuer baker could muster up.
Although what I ended up creating would certainly never see the dessert table it still tasted every bit as good. If you need a taste of this in your own home (Thanksgiving is just around the corner) then we’ve got the recipe straight from Disney on how to replicate the dish! Check out my video for some tips on how you can cleverly present the dish for All Hallows Eve!
If you are heading to the parks, you can find Pumpkin Cheesecake at Boardwalk Pizza & Pasta at Disney California Adventure park, Jolly Holiday Bakery Café and French Market in Disneyland park and White Water Snacks at Disney’s Grand Californian Hotel & Spa.
Disneyland HalloweenTime is going now through October 31.
RECIPE: Pumpkin Cheesecake
Makes 9-inch cheesecake
- 1 1/2 cups crushed graham cracker
- 3 tablespoons granulated sugar
- 1/2 teaspoons ground ginger
- 1/3 cup butter-melted
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 15-ounce can pumpkin purée
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 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.