Pumpkin Cheesecake | How To Make Pumpkin Cheesecake | Cake Recipes | Healthy Food

Pumpkin Cheesecake | How To Make Pumpkin Cheesecake | Cake Recipes | Healthy Food

Ingredients

3/4 c.graham crackers, crushed
3/4 c.gingersnaps, crushed
6 tbsp.unsalted butter, melted
2 tbsp.granulated sugar
kosher salt
3(8-oz.) bars cream cheese, softened
1 c.packed light brown sugar
1 c.pumpkin puree
1/4 c.sour cream, at room temperature
1 tsp.pure vanilla extract
3large eggs, at room temperature
1 tbsp.all-purpose flour
1 1/2 tsp.pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish

Directions

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

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