Perfect Pumpkin Cheesecake Recipe @pinch

Deliciously smooth and nicely spiced, this pumpkin cheesecake will be a tasty ending to your holiday meal. It's a nice alternative to pumpkin pie. The warm fall spices in the cheesecake complement the gingerbread crust. Add a little whipped cream and an extra ginger snap for added flavor when serving. This cheesecake is a show-stopper! You know, the dessert that makes people's eyes roll in the backs of their heads. The one that makes them say, "You know it's a special occasion. I'll have just one more piece..." And most of all, the one that puts a smile on everyone's face. It is fan-friggin-tastic!! Just make it, you will see.

perfect pumpkin cheesecake
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • 3 package(s) cream cheese
  • room temperature (8 oz each)
  • 1 cup(s) granulated sugar
  • 3 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) pumpkin pie spice (i use chinese five spice)
  • 1 can(s) pumpkin puree (15 oz
  • not pumpkin pie filling)
  • 4 large eggs
  • room temperature
  • 1 teaspoon(s) vanilla extract
  • 1 1/4 cup(s) crushed ginger snaps
  • 5 tablespoon(s) butter
  • melted
Intructions :
  • Preheat oven to 325 degrees. Crush ginger snaps and mix in melted butter.
  • Press along the bottom and edges of a springform pan.
  • Bake in the oven for 12 minutes.
  • Take out and set aside. Lower oven temp to 300 degrees.
  • In a mixer
  • whip softened cream cheese and sugar.
  • Make sure between each step you scrape down the sides and bottom of the bowl.
  • Add one egg at a time
  • mixing for about 30 seconds between each one.
  • Add in vanilla.
  • In a separate bowl
  • stir together pumpkin
  • flour
  • and spice. Make sure there are no flour lumps.
  • Add pumpkin mixture to cream cheese mixture. Scrape down the sides and bottom. Then mix for about 90 seconds.
  • Pour batter into the springform pan. Place the pan on a baking sheet and place in the oven. Pour approximately 2 cups of water onto the baking sheet making a water bath.
  • Bake for 60-70 minutes or until the cake is no longer wobbly and slightly firm to the touch. Remove from the oven. Let cool for 30-40 minutes before moving it to the fridge. Refrigerate for at least 2 hours.

Rated 5/5 based on 61 Reviews

Keyword : recipe-American-Cakes-Bake

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