Pumpkin Cheesecake (Printable Version)
Cream cheese and pumpkin come together with warm spices on a crunchy graham base.
# Ingredients You'll Need:
→ Crust
01 -
115 grams melted unsalted butter
02 -
180 grams crushed graham crackers
→ Filling
03 -
3 large eggs
04 -
450 grams softened cream cheese
05 -
1/2 teaspoon ground nutmeg
06 -
150 grams regular sugar
07 -
240 grams canned pumpkin puree
08 -
1 teaspoon cinnamon powder
# Detailed Preparation Steps:
01 -
Heat your oven to 175°C (350°F).
02 -
Mix the melted butter with graham cracker crumbs in a bowl. Press this mix down evenly into the bottom of a 23 cm springform pan.
03 -
Use a mixer or a whisk to beat the cream cheese in a big bowl until it's nice and smooth. Add the sugar slowly and keep mixing well.
04 -
One by one, stir the eggs into the cream cheese blend. Make sure each egg is mixed well before adding the next.
05 -
Fold the pumpkin puree, cinnamon, and nutmeg into your creamy mix till everything looks even.
06 -
Pour your filling on top of the crust and bake for 50 to 60 minutes. You'll know it's done when the edges are firm but the middle still wobbles a bit.
07 -
Let the dish cool to room temperature, then pop it in the fridge for at least four hours or overnight so it sets up.
08 -
Cut your chilled treat into slices. Add some whipped cream and a sprinkle of cinnamon if you want.
# Helpful Tips:
01 -
Make sure cream cheese is soft to avoid clumps and get a smooth mix.
02 -
Put a pan with water on the bottom rack while baking to keep things moist and stop cracks.
03 -
Chilling overnight helps flavors get better and the texture firmer.