Copycat Porto’s Pumpkin Cheesecake Recipe

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If you’ve ever had the chance to visit Porto’s Bakery, you know just how irresistible this seasonal Porto’s Pumpkin Cheesecake masterpiece is. The creamy pumpkin filling, harmonized with spices like cinnamon and nutmeg, nestled atop a rich chocolate cookie crust—it’s a bite of pure comfort and elegance.

How to make Porto’s Pumpkin Cheesecake

Porto’s Pumpkin Cheesecake is a seasonal fall dessert from Porto’s Bakery made with a creamy pumpkin-spiced cheesecake filling, a crisp chocolate cookie crust, and toppings of dulce de leche, whipped cream, and toasted pecans.

Ingredients

For the Chocolate Cookie Crust

• 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers work beautifully)
• ⅓ cup melted butter (unsalted)
• 2 tablespoons granulated sugar

For the Pumpkin Cheesecake Filling

• 12 oz cream cheese (softened at room temperature)
• ¾ cup granulated sugar
• 1 cup canned organic pumpkin puree (not pumpkin pie mix)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• ½ cup heavy cream

Optional for Topping

• Dulce de leche sauce
• Whipped cream
• Chopped pecans or chocolate shavings for garnish

Instructions

Step 1: Make the Chocolate Cookie Crust

1. Preheat your oven to 325°F (163°C).
2. Crush the chocolate cookies into fine crumbs using a food processor or by sealing them in a plastic bag and rolling with a rolling pin.
3. In a mixing bowl, combine the cookie crumbs, melted butter, and sugar until well blended. The mixture should resemble wet sand.
4. Press the mixture evenly into the bottom of a 9-inch springform pan, making sure it’s tightly packed.
5. Bake the crust for 10 minutes, then set aside to cool completely.

Step 2: Prepare the Pumpkin Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add sugar and continue mixing until fully incorporated.
3. Blend in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix on medium-low speed until combined.
4. Slowly add in the eggs, one at a time, and beat until just blended. Avoid overmixing.
5. Pour in heavy cream and mix until smooth and creamy.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled chocolate cookie crust, spreading it evenly.
2. Place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this water bath technique ensures an even, crack-free cheesecake).
3. Bake at 325°F for 50-60 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
4. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool slowly for 1 hour in the oven. This helps avoid cracking.
5. Once cooled, cover and refrigerate for at least 4 hours or overnight before serving.

Step 4: Add Toppings and Serve

1. Before serving, drizzle dulce de leche sauce over the cheesecake and add dollops of whipped cream.
2. Sprinkle chopped pecans or chocolate shavings for texture and added flavor if desired.
3. Slice and enjoy!

Tips to Nail That Bakery-Worthy Finish

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure smooth blending.
• Don’t Overmix: Avoid excessive beating once the eggs are added to prevent air bubbles, which can cause the cheesecake to crack during baking.
• Water Bath is Key: The water bath (bain-marie) creates gentle, even heat and helps the cheesecake bake perfectly without drying out or cracking.
• Use a Springform Pan: A removable bottom makes it easy to get that gorgeous cheesecake presentation Porto’s is known for!
• Plan Ahead: Cheesecake needs enough time to cool and set, so make sure to refrigerate it overnight for the best texture.
• Customise the Toppings: While Porto’s uses dulce de leche, feel free to experiment with caramel sauce, chocolate drizzle, or toasted nuts.

What to serve with

Porto’s Pumpkin Cheesecake is indulgent and packed with warm autumn flavors, which makes it the perfect centerpiece for a dessert table. When serving this delectable treat, pairing it with the right drinks, sides, and complementary elements can really elevate the experience.

Coffee or Espresso:

• A dark roast coffee or espresso balances the sweetness of the Porto’s Pumpkin Cheesecake with its slightly bitter notes.
• Try flavors like pumpkin spice latte or vanilla latte for a cohesive fall theme.

Tea:

• Opt for warmly spiced teas like chai, cinnamon, or autumn blends. These teas enhance the spice profile of the pumpkin cheesecake.
• Herbal teas such as chamomile or peppermint can also provide a light, refreshing contrast.

Hot Cocoa:

• Offer rich hot chocolate topped with whipped cream or marshmallows for a decadent pairing.
• A chocolate drink complements the cheesecake’s chocolate cookie crust beautifully.

Ingredients Substitutes

Substituting ingredients in Porto’s Pumpkin Cheesecake is entirely possible without sacrificing flavor and texture.

1. Substitutes for the Chocolate Cookie Crust

The crust provides a rich, chocolatey base that complements the creamy pumpkin filling. Here’s how to adapt it:

Chocolate Cookies Substitutes:

• Graham Cracker Crumbs: Use regular graham crackers or chocolate graham crackers for a slightly different texture and flavor.
• Add 1 tablespoon unsweetened cocoa powder to plain graham crackers for a chocolate twist.
• Digestive Biscuits: Swap out chocolate cookies for digestive biscuits (preferably whole wheat), adding cocoa powder for a chocolate flavor.
• Saltine/Biscuit Crackers: If you’re in a pinch, finely crush crackers and mix in sugar and cocoa powder for a makeshift crust.

Butter Substitutes:

• Coconut Oil: Use melted coconut oil to bind the crust. It will add a subtle nutty aroma.
• Plant-Based Butter: For a dairy-free option, substitute butter with vegan or plant-based butter.

Sugar Substitutes:

• Brown Sugar: Using brown sugar instead of granulated sugar in the crust provides richness and can deepen the flavour.
• Coconut Sugar: If you’re looking for a healthier alternative, coconut sugar works wonderfully.

2. Substitutes for the Pumpkin Cheesecake Filling

Cream Cheese Substitutes:

• Neufchâtel Cheese: Opt for Neufchâtel instead of cream cheese. It has less fat but offers a similar texture and flavor.
• Dairy-Free Cream Cheese: If you’re making the recipe vegan or dairy-free, brands like Kite Hill or Tofutti provide excellent non-dairy cream cheese alternatives.
• Greek Yogurt: Substitute half the cream cheese with thick, plain Greek yogurt for a tangy flavor and lighter texture.

Pumpkin Puree Substitutes:

• Fresh Pumpkin: Roast and puree your own pumpkin at home for a fresh, homemade option. Simply deseed and bake a sugar pumpkin, then blend until smooth.
• Sweet Potato Puree: Sweet potato puree can be used as a substitute for pumpkin. It mimics the creamy texture and sweetness while slightly altering the flavor.
• Butternut Squash Puree: Butternut squash is a close match in both texture and flavor to pumpkin.

Egg Substitutes:

For a vegan-friendly or egg-free cheesecake, use alternative binders:

• Flaxseed Meal: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for 5 minutes to thicken.
• Silken Tofu: Blend ¼ cup of silken tofu per egg until smooth. It adds creaminess while acting as a binder.
• Unsweetened Applesauce: Use ¼ cup of unsweetened applesauce per egg. This works well in baked recipes without altering the flavor noticeably.

Sugar Substitutes:

• Brown Sugar: Replace granulated sugar with brown sugar in the filling for a slightly deeper, molasses-like flavor.
• Coconut Sugar: A lower glycemic index sugar that provides a subtle caramel-like flavor.
• Maple Syrup or Honey: Use a liquid sweetener like honey or pure maple syrup (reduce other liquid ingredients slightly to compensate).

Heavy Cream Substitutes:

• Full-Fat Coconut Milk: A dairy-free alternative that retains the rich texture of heavy cream and adds a subtle coconut taste.
• Evaporated Milk: Use evaporated milk for a slightly lighter but still creamy result.
• Cashew Cream: Blend soaked cashews with water (equal parts) to create a rich vegan substitute for heavy cream.

Final Thoughts

Porto’s Pumpkin Cheesecake is a standout dessert that can hold its own or shine even brighter with thoughtful pairings.

More Cheesecake Recipes:

• Copycat Costco Pumpkin Cheesecake Recipe

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