Pumpkin Cheesecake Recipe

Pumpkin Cheesecake…Getting it Perfect
I baked this cheesecake for a long time and it is wonderful . I followed this recipe , I just adapted the cooking time , how cool the cake, and also how to incorporate the eggs. You can take these tips and use them for yourself . This is my way to make a delicious pumpkin cheesecake with no cracks

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Ingredients

  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ¼ cup (½ stick) melted butter

Pumpkin Cheesecake:

  • 4 8-ounce packages cream cheese, room temperature
  • 1½ cups brown sugar
  • 1 15 oz. can pumpkin puree
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract

Pumpkin Cheesecake Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Pour into a 10” spring form pan and press buttered crumbs into the bottom. Bake crust in preheated for about 10 minutes. Cool completely.
  3. Beat softened cream cheese and brown sugar in large bowl just until combined, about 2 minutes. On mixer low speed, mix in pumpkin puree, then eggs one at a time to endure that they are fully incorporated. Stir in spices, salt and vanilla.
  4. Place pan with crust on a baking sheet (this will just make it easier to take in and out of oven). Pour filling into cooled crust.
  5. Bake cheesecake for 1½ hours, or until filling is set.
  6. Remove cheesecake from oven and carefully run a small, sharp knife around the edge of the cheesecake to loosen it from the sides of the pan. (Do not release the springform latch yet.) Cool 1 hour on countertop, then chill overnight in refrigerator.
Blueberry Cream Cheese Coffee Cake

Note: The eggs add them by hand, not with blender and mix soft please , do not want to clap ! this prevents the formation of cracks in the cheesecake.
I bake it for 45 minutes, then turn off the oven and let the cheesecake cool for 4-5 hours. Then I remove and refrigerate
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe

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