Pumpkin Cheesecake
A delectable dessert that combines the creamy richness of traditional cheesecake with the warm, earthy flavors of pumpkin and a blend of aromatic spices perfect for celebrating fall!
Ingredients
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake
- 3 8 ounce Blocks of Cream Cheese, room temperature
- 1 1/2 cups granulated sugar
- 1 can 15 ounces Pumpkin puree
- 1 tsp Vanilla Extract (or some bourbon would be nice)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 2 tsp corn starch
- 3 large eggs
- Chopped pecans, caramel sauce, and whipped cream, to serve
Instructions
- Preheat your oven to 325°F (163°C). Place the oven rack in the center position.
For the Crust
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass or a flat utensil to ensure an even, compact layer.
- Prepare the Crust for Water Bath:Either wrap the bottom of pan completely in foil, or place a roasting bag big enough to fit around the pan. You are going to place the covered spring pan in a water bath, and you want to protect the pan from water seeping inside.
For the filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the 1 1/2 cups granulated sugar, pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and allspice and corn starch. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition. Be sure not to over mix; just blend until the ingredients are combined. It also helps even cooking if everything is at room temperature.
- Pour the pumpkin cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Set the foil covered spring form pan inside of a roasting pan (or baking dish big enough for it to fit).
- Fill the roasting pan with water until the water reaches about half way up the sides of the spring form pan.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.Depending on the humidity as well - it may require a longer baking time. Before taking it out, slightly jiggle the pan... you're looking for minimal movement.
- Turn the oven off and allow the cheesecake to cool in the oven for about 30 minutes, take out, let cool off and then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, you can garnish your pumpkin cheesecake with whipped cream, caramel sauce, or a sprinkle of cinnamon for extra flair.