Pumpkin cheesecake recipe is a classic dessert that can be enjoyed all year round. This rich and creamy treat is perfect for any occasion, from a summer picnic to a winter holiday feast. Whether you’re looking for an easy-to-make dessert or want to impress your guests with a show-stopping cake, pumpkin cheesecake is a perfect choice.
Why You’ll pumpkin cheesecake:
1. The flavor of pumpkin and cheesecake together is a perfect fall combination.
2. It’s a fun and festive dessert to make for Halloween parties or other autumn gatherings.
3. Pumpkin is packed with nutrients like Vitamin A and fiber, so this dessert can actually be good for you in moderation.
4. Making your own pumpkin cheesecake from scratch is an impressive and delicious way to show off your baking skills.
5. This dessert can be easily customized to your preferences – more pumpkin, less sugar, different spices, etc.
Chef’s Tips for pumpkin cheesecake
If you’re looking for an easy and delicious pumpkin cheesecake recipe, look no further! This easy-baked pumpkin cheesecake is the perfect fall dessert. Here are a few tips from the all foodi chef to make sure your cheesecake turns out perfectly:
Tip 1: Make sure your cream cheese is at room temperature before beginning to make the filling. This will ensure that your filling is smooth and lump-free.
Tip 2: Use a food processor to finely grind the graham crackers for the crust. This will give you a smoother, more uniform crust.
Tip 3: Be careful not to over-mix the filling ingredients. Over-mixing can cause your cheesecake to be dense and tough, instead of light and fluffy.
Tip 4: When you remove the top of the springform pan, be sure to wrap your cheesecake in plastic wrap. This will prevent any air from coming into contact with your cheesecake and drying it out.
Tip 5: Don’t overbake the cheesecake. Overbaking will cause the cheesecake to crack on top and dry.
Ingredients
Pumpkin puree: Pumpkin puree is a great ingredient for pumpkin cheesecake because it adds a lot of flavor and sweetness. It also makes the cheesecake very moist and creamy. Sugar: Sugar helps bring out the flavor of pumpkin and adds sweetness.
Cream cheese: Cream cheese is a staple ingredient in many cheesecakes, and it’s no different with this recipe. It gives the cheesecake a creamy, smooth texture that’s hard to resist! All-purpose flour: Flour is used in this recipe to help thicken the cheesecake and give it structure. Ground cinnamon: Cinnamon gives this cheesecake a warm, festive flavor that goes great with pumpkin.
Ground nutmeg Nutmeg is another ingredient that’s used to enhance the flavour of pumpkin.
TOOLS
There are a few tools you’ll need to make this pumpkin cheesecake recipe: a food processor, a 9-inch springform pan, and a large roasting pan.
The food processor is used to make the graham cracker crust and the cheesecake filling. The graham crackers need to be pulsed into crumbs, and the cream cheese, sugar, eggs, and spices need to be combined until smooth.
The springform pan is necessary for baking the cheesecake. It has high sides so the cake can rise without spilling over, and it has a removable bottom so you can easily release the cake once it’s baked.
A large roasting pan is needed to create a water bath for baking the cake. This helps prevent cracks in the top of the cake by keeping it moist as it bakes.
STORAGE INSTRUCTIONS
When it comes to storing your pumpkin cheesecake, there are a few things you need to keep in mind.
Make sure the cheesecake is completely cooled before storing it. If you try to store it while it’s still warm, the condensation will make the top of the cake soggy.
Wrap the cake tightly in plastic wrap or aluminum foil. This will help keep it fresh and prevent it from drying out.
Store the cake in the fridge for up to 5 days. After that, it’s best to freeze any leftovers for up to 3 months.
FAQ’s
What type of pumpkin do you use for pumpkin cheesecake?
You can use either a sugar pumpkin or a sweet potato. Sugar pumpkins tend to be sweeter and have a better texture for baking. Sweet potatoes are often used in savory dishes, but they work perfectly in this recipe.
Can I substitute sweet potatoes for pumpkin in this recipe?
Yes. You can use either a sugar pumpkin or a sweet potato. Sugar pumpkins tend to be sweeter and have a better texture for baking, but sweet potatoes are often used in savory dishes and work perfectly in this recipe.
What kind of crust is used for pumpkin cheesecake?
You can use a graham cracker, vanilla wafer, or chocolate cookie crust. We like a basic graham cracker crust, but both the vanilla and chocolate cookies are delicious as well.
How do you make pumpkin cheesecake?
Make the crust, press it into a springform pan with a removable bottom, and bake it for 10 minutes. Blend the filling ingredients together in a bowl until smooth. Pour the filling over the crust and bake the cheesecake for 60 minutes. Chill the cheesecake in the refrigerator for at least 4 hours to set before serving.
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How to make Easy baked pumpkin cheesecake recipe
Easy baked pumpkin cheesecake recipe
Ingredients
- 1 graham cracker crust
- 1 can pumpkin puree
- 3 eggs
- 1/2 cup sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Frosting:
- 8 ounces of cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
Instructions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch springform pan with parchment paper.
- 2. In a bowl, mix together the pumpkin puree, eggs, sugar, flour, cinnamon, nutmeg, and salt. Pour mixture into crust.
- 3. Bake for 50 to 55 minutes or until the cheesecake is set and a toothpick inserted into the canter comes out clean.
- 4. Cool on a wire rack for at least 1 hour before frosting.
- 5. In a medium bowl, beat cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until smooth.
- 6. Frost cheesecake; let stand for 30 minutes to allow frosting to set before serving.