Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe combines the warm, comfortable tastes of pumpkin and spices with creamy prosperity of classic cheesecakes. A butter is characterized by a gram cracker crust and a velvet pumpkin-managed filling, this dessert falls ceremony, thanks dinner, or anytime you are perfect for the craving for a seasonal treatment. Cinnamon, nutmeg and cloves of cloves create a aromatic experience in every bite. This is a delightful turn on the traditional cheesecake that sure to affect your family and guests!
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat the oven at 325 ° F (163 ° C). Lubricate the springform pan and line the bottom with the parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar and melted butter. Press the mixture in the bottom of the pan. Bake crust for 10 minutes. Set different to cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add pumpkin puree, mix well.
- Add eggs at once, beating after each addition. Shake in vanilla, cinnamon, nutmeg, cloves and salt until it is well combined.
- Filling on the cold crust. Place a spring form pan on a baking sheet.
- For 55–65 minutes, or until the edges are set and the center is slightly jiggle.
- Close the oven and leave the cheesecake inside with the door for 1 hour.
- Remove and cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Slice and serve!