In true Fall fashion, I'm sharing a recipe for a Pumpkin Cheesecake. I love a homemade cheesecake, and make the NY style a few times a year usually. I came across this recipe on Food Network and thought I'd give it a try.
Ingredients:
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15 -ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15 -ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Directions:
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving.
We all loved the cake it's super creamy and has the nicest pumpkin taste to it. It would be extra delicious with some whipped cream on top!
This sounds so good!
yummmm! im craving everything pumpkin lately! this sounds so good! xo jillian - cornflake dreams
I was hoping you would share this!! I've never made cheesecake before but I think that needs to change... it's one of my favorite desserts!
Yum! I love cheesecake! Glad it turned out, thanks for sharing the recipe!
I've always wanted to make my own cheesecake - this one sounds divine!
YUM! My dad makes a pumpkin cheesecake every Thanksgiving and I swear I look forward to it all year!
Yesssss! Amazing. xx
I've never tried to make a cheesecake before but this actually sounds pretty simple... maybe... LOL!
<3, Pamela
sequinsandseabreezes.blogspot.com
I have used this recipe before and it is a really good one! This is my go-to Thanksgiving dessert and it is soooo yummy!
I know what I'm making this weekend!!!
I would love this but I wish more people in my family loved pumpkin as much as I do! Maybe I'll make it just for me!
I will have a whole cheesecake to myself now. THANKS :)
Holy yum! Anything with pumpkin right now sounds good, but this sounds extra delicious! I may have to try it out!!
ummm YUM!
Yum! Sounds delish. My husband would love this!
Yum! I love me some pumpkin cheesecake but I usually just pick it up from the Cheesecake Factory.. whoops!
Ooh this sounds delicious, thanks for the share!
Love pumpkin cheesecake! I cheat and buy pre-made pie crusts, but this year I want to try making my own like this one ;-)
You can never go wrong with this dessert! So yummy!
I really need to fight my fear and bake a damn cheesecake already. Pumpkin puree - check. Maybe this weekend thanks to you!?
Yum yum and more yum! This looks absolutely amazing! xo
Ohy my gosssh...cheesecake is my favorite. You're killing me with this. Totally making it, like tomorrow!
Ok, this is seriously amazing!!!! Looks so yummy!
Droooling!! This looks so good.
Yum!
I think we're hosting Thanksgiving this year so I'm totally bookmarking this for future reference!
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