Pumpkin Cheesecake from Disneyland and California Adventure

    You will get hooked on this pumpkin cheesecake that you can find 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. The graham cracker crust with a pinch of ginger, classic cheesecake filling and a drizzle of chocolate on top create a trifecta of yum.

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    Pumpkin Cheesecake from Disneyland and California Adventure
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    Prep Time 30 minutes
    Cook Time 1 Hour
    Passive Time 5 hours
    Servings
    cheesecake
    Ingredients
    Crust
    Cheesecake Filling
    Prep Time 30 minutes
    Cook Time 1 Hour
    Passive Time 5 hours
    Servings
    cheesecake
    Ingredients
    Crust
    Cheesecake Filling
    Votes:
    Rating:
    You:
    Rate this recipe!
    Instructions
    For the crust:
    1. In a bowl combine the crushed graham cracker, sugar, and ginger. Melt the butter and stir into the mixture.
    2. Spray the bottom and sides of a 9-inch springform pan. Press crust mixture into the bottom of the pan using your hands.
    3. Place pan on a large piece of foil and wrap foil tightly up sides and around the pan.
    For the cheesecake filling:
    1. Preheat oven to 325°F.
    2. Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down the sides of the bowl.
    3. Add eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
    4. 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 the sides of the bowl. Add evaporated milk, mixing well.
    5. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
    6. Place the 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.
    7. Bake 1 hour, or until the center moves only slightly when shaken.
    8. Turn oven off. Crack open the oven door, and allow cheesecake to cool inside the oven for 1 hour.
    9. Remove pan from water bath and set on a wire rack to cool completely. Cover top of the pan with foil and refrigerate for at least 4 hours and up to overnight.
    Recipe 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.

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