Pumpkin Cheesecake from Disney Cruise Line

Pumpkin Cheesecake - Disney Cruise Line

Our journey through “Pumpkin Spice Everything” season continues here on Disney Dishes. This time, we’re hitting the high-seas for a holiday specialty; the Pumpkin Cheesecake from Disney Cruise Line.

Now, you may be saying, “I’ve been aboard several Disney Cruises and I’ve never seen Pumpkin Cheesecake on their menus”. That’s probably true because, unfortunately, it’s a dessert that only makes its appearance on their Thanksgiving menus.

Now, you’ll be able to enjoy this slice of decadent deliciousness any day you want, right in your own home!

Let’s get sailing!
Pumpkin Cheesecake - Ingredients
The ingredients we’ll be using for our Pumpkin Cheesecake

Our Ingredients

Disney Cruise Line’s version of Pumpkin Cheesecake is an interesting recipe. It contains a lot of the ingredients you’d expect for both a traditional Cheesecake and traditional Pumpkin Pie. Since those are pretty standard, you’ll easily find most of them in your pantry or local grocery store.

However, there is one item that really elevates this recipe. It’s the addition of Praline Paste to the Pumpkin portion of the cake. That will be the one ingredient you will, probably, have trouble finding because most grocery stores just don’t carry it.

In its place, could substitute Nutella, if you don’t mind the addition of a little cocoa to your Pumpkin Cheesecake. You can also purchase it pre-made online. Or, you can check out my Praline Paste Recipe and make it yourself, at home!

Whatever you decide, I don’t suggest you skip it because it adds another level to this Disney Dish.

Let’s get baking!
The Graham Cracker Crust mixture
The Graham Cracker Crumb mixture for our Pumpkin Cheesecake

The Ground Floor

The building of our Pumpkin Cheesecake is going to happen in levels. That means we’re starting at the Ground Floor which is, of course, the crust. It’s the base of this Disney Dish and, just like a building’s foundation, it’s fairly simple but incredibly important.

Start by adding the Graham Crackers (about a dozen) to a food processor and pulsing until the crumbs are at your desired consistency. (I like mine pretty fine as you can see in the picture above) Add them to a small bowl with the Sugar and Melted Butter and stir until fully combined and all the crumbs have been moistened.

The crumb crust pressed into the base of our pan
The Graham Cracker Crumb Crust for our Pumpkin Cheesecake prior to baking

Pour the Graham Cracker Crumb mixture into a 9″ springform pan or whatever other pan you prefer. Using either the back of a spoon, or your fingers, press the crumbs down as evenly as possible across the bottom of the pan. Bake the crust in a preheated 350ºF oven for approximately 8 minutes. Remove and place on a baking rack to cool.

Pumpkin part of our Pumpkin Cheesecake
The Pumpkin Part of our Pumpkin Cheesecake

The Lobby

If the crust is the foundation of our Pumpkin Cheesecake than then the second level is our lobby. It’s where all the excitement happens. And by “excitement”, I mean Pumpkin. It’s what elevates this from just a traditional cheesecake. (Not that there’s anything wrong with that)

To start construction on our Pumpkin level, you’ll need a medium sized bowl. Add the Pumpkin Purée, Sugar and Praline Paste and stir until thoroughly combined like in the picture above. Next, add the Beaten Eggs, Egg Yolk, Heavy Cream, Cinnamon and Salt and whisk together.

The Pumkin Mixture added to our pan prior to baking
The Pumpkin Mixture added to our Pumpkin Cheesecake

Pour the Pumpkin Mixture on top of the baked crust and spread evenly across the pan. Then bake for approximately 25 minutes at 325ºF. Remove from the oven and cool on a baking rack.

Mixing the cream cheese
Mixing the Cream Cheese for our Pumpkin Cheesecake

The Penthouse

Now it’s time for the most glamorous level of our Pumpkin Cheesecake. Of course, that is the Cheesecake itself. It’s the high roller of this dish. You’re looking for the richness? Yep, it’s in the penthouse!

To create our upper level, you start with it’s star; the Cream Cheese. Add it to the bowl of an electric mixer along with the Sugar and beat on medium-high speed until the mixture is thoroughly combined and has lightened; about 4 minutes.

Next, add the eggs one at a time, waiting until they are fully blended before adding the next. Continue by adding the Heavy Cream and Pure Vanilla Extract and beat until combined.

Pouring the Cheesecake Batter into the pan
Pouring the Cheesecake Batter into the pan

Pour the Cheesecake Mixture on top of the fully baked Pumpkin level in the pan. Spread evenly across the top and place in a preheated 325ºF oven for about 1 1/2 hours or until the center only jiggles slightly when lightly shaken.

Remove from the oven, place on a baking rack and cool for at least 2 hours before serving.

Our plated Pumpkin Cheesecake
Our plated Pumpkin Cheesecake from Disney Cruise Line

Our Conclusion

This version of the Pumpkin Cheesecake from Disney Cruise Line is spectacular. Every bite is exactly what you’d hope for. The Cheesecake is rich yet light and airy with that little bit of cream cheese tang you’d expect. Meanwhile the Pumpkin adds that “meaty” yet sweet element with just a hint of nuttiness from the Praline Paste within it. You also get a nice crunch and another level of flavor from the Graham Cracker Crust.

This may be my favorite Disney Dessert I’ve recreated. And that’s saying a lot because I’ve enjoyed them all.

Don’t wait until Thanksgiving. Make this Disney Dish for your friends and family now!

If you have any questions about this or any of our recipes, just hit us up below in the comments. You can also reach us through our Contact Us page or through email.

 

Pumpkin Cheesecake from Disney Cruise Line

Makes 1 – 9″ Cheesecake

 

For Praline Paste
  • 1/2 cup – Raw Hazelnuts
  • 1/2 cup – Raw Almonds
  • 1 cup – Sugar
  • 1/4 cup – Water
For Graham Cracker Crust
  • 1 1/2 cups – Graham Cracker Crumbs
  • 1/3 cup – Sugar
  • 5 tbls – Unsalted Butter – Melted
For Pumpkin Praline Base
  • 1 cup – Pumpkin Purée
  • 3 tbls – Praline Paste
  • 6 oz – Granulated Sugar
  • 2 – Eggs – Beaten
  • 1 – Egg Yolk
  • 1/2 cup – Heavy Cream
  • 1/2 tsp – Ground Cinnamon
  • 1/8 tsp – Salt
For Cheesecake
  • 32 oz – Cream Cheese – Softened
  • 1 1/3 cups – Sugar
  • 4 – Eggs
  • 1/2 cup – Heavy Cream
  • 1 tsp – Pure Vanilla Extract
Instructions
For the Praline Paste
  • Preheat oven to 350ºF
  • Place the Hazelnuts and Almonds on a baking sheet and roast for 5 to 8 minutes at 350ºF
  • Remove and allow the nuts to cool slightly
  • Once cooled, place the roasted Hazelnuts onto a clean kitchen towel and rub until the skins begin to fall off. Remove the remaining skins by hand.
  • Pour Sugar and Water into a large pan on medium-high heat. Carefully stir until the sugar has melted
  • Continue to cook the Sugar until it turns amber in color
  • Carefully add the Hazelnuts and Almonds and carefully stir to coat the nuts
  • Place the coated nuts on a silicone mat or parchment paper and allow to cool completely
  • Once cooled, place the Nut and Sugar mixture in a blender and purée until smooth. You can add a little peanut or vegetable oil to help create the desired texture
  • Completed Praline Paste can be stored in the refrigerator for up to 1 week
For the Graham Cracker Crust
  • Preheat oven to 350ºF
  • Combine Graham Cracker Crumbs, Sugar and Melted Butter in a medium bowl. Mix until combined and the crumbs are moist
  • Press the Crumbs evenly on to the bottom of a 9″ springform pan.
  • Bake for approximately 8 minutes at 350ºF
  • Remove and place on a baking rack to cool
For the Pumpkin – Praline Base
  • Preheat oven to 325ºF
  • Place the Pumpkin Purée, Preline Paste, and Sugar in a large bowl and stir to combine
  • Add the Eggs, Egg Yolk, Heavy Cream, Cinnamon, and Salt and whisk to combine
  • Pour the mixture on top of the prepared Graham Cracker Crust and bake for approximately 25 minutes at 325ºF
  • Remove and place on a baking rack to cool
For the Cheesecake
  • Preheat oven to 325ºF
  • Place the Cream Cheese and Sugar into the bowl of an electric mixer and beat on medium-high speed until well-combined and smooth; approximately 4 minutes.
  • Add the Eggs one at a time, mixing until fully combined before adding the next egg
  • Add the Heavy Cream and Pure Vanilla Extract and beat until the mixture is smooth
  • Pour the Cream Cheese mixture on top of the baked Pumpkin – Praline layer and spread evenly
  • Bake for approximately 1 1/2 hours at 325ºF; until the cheesecake sets and no longer moves when lightly shaken
  • Place on a baking rack and cool for at least 2 hours before serving

Be sure to check out our other Disney Dishes

Pumpkin Beignets from Café Orleans

Cousin Megan’s Traditional Meatloaf

Croissant Doughnuts from Epcot

Mickey Pretzels

Avocado Margarita from La Cava del Tequila

Molten Chocolate Cake

Enchanted Cauli-Flower Sandwich from Red Rose Taverne

Wild Mushroom Risotto from Palo

Cheeseburger Pods from Satu’li Canteen

Lobster Nachos from Lamplight Lounge

Cocoa Brownies with Browned Butter

S.E.A. Shu Mai from Jungle Navigation Company LTD Skipper Canteen

Hoisin Sticky Spare Ribs from Morimoto Asia

Herb-Crusted Rack of Lamb from Blue Bayou Restaurant

Ratatouille from Ratatouille

Peanut Butter Blondies from Sweet On You

 

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