Pumpkin Cheesecake

Pumpkin Cheesecake requires about 1 hour and 30 minutes from start to finish. One serving contains 887 calories, 11g of protein, and 55g of fat. This recipe serves 8. For $2.58 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of unsalted butter, caramel sauce, sour cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Plenty of people made this recipe, and 409 would say it hit the spot. It is brought to you by Natashas Kitchen. With a spoonacular score of 45%, this dish is solid. If you like this recipe, take a look at these similar recipes: California Pizza Kitchen Pumpkin Cheesecake – this is a perfect cheesecake for the fall holidays, their cheesecake isn’t a secret anymore, Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies, and Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce #SundaySupper.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pulse graham crackers in a food processor until fine crumbs form.In a medium bowl, stir together 1 cups graham cracker crumbs, 1 Tbsp sugar, tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about " up the sides of the pan. Bake at 350F for 8 minutes. Remove from oven and cool to room temp.In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.In a separate bowl, using a whisk, stir together 15 oz pumpkin puree, 4 large eggs, cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.Transfer filling into pre-baked crust and bake at 350F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

 

Step by step:

1. Pulse graham crackers in a food processor until fine crumbs form.In a medium bowl, stir together 1 cups graham cracker crumbs, 1 Tbsp sugar, tsp cinnamon and 6 Tbsp melted butter.

2. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about " up the sides of the pan.

3. Bake at 350F for 8 minutes.

4. Remove from oven and cool to room temp.In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.In a separate bowl, using a whisk, stir together 15 oz pumpkin puree, 4 large eggs, cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, tsp salt and 1 Tbsp vanilla extract.

5. Mix until well combined.

6. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

7. Transfer filling into pre-baked crust and bake at 350F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating.

8. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold.

9. Add desired toppings (see list above) and serve.Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

Nutrition Information:

covered percent of daily need

 

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