PUMPKIN CHEESECAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: You will need:
1 9-in. springform pan at least 2-in. deep
Crust:
2 cups graham cracker crumbs
1 cup butter, melted
1 tbsp. ground cinnamon
4 tbsp. brown sugar
Filling:
3 8-oz. packages cream cheese, softened
1 can sweetened condensed milk
2 tsp. vanilla extract
1 can pumpkin
1 tbsp. pumpkin pie spice
4 eggs
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Directions: |
Directions:First assemble your crust by mixing the cinnamon and brown sugar with the butter. Then add that mixture to the graham cracker crumbs and mix until coated and able to pack together. You may need to add more or less butter depending on how moist you like your crust. Dump the crumbs mixture into the 9-in. springform pan and press the mix into the bottom of the pan and about halfway up the sides. You can bake the crust for about 5-10 minutes at 350º but you do not have to.
For the filling preheat the oven to 300º. You will beat the cream cheese until soft. Add all other ingredients except the eggs and beat until well combined and you see no white from the cream cheese. Add the eggs, one at a time, beating on a low speed. Do not overbeat. It will ruin the texture of the cake. Just make sure everything is combined and a thick ribbon forms. Pour the mixture into the pan and slide the pan into the center of the oven. Bake for 1 hour and 10 minutes, until center of the cake bounces back when you touch it. Remove the cake from the oven and cool at room temperature for 2-3 hours. Move the cake to the refrigerator and keep it there overnight before you remove the cake from the springform pan. |
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Personal
Notes: |
Personal
Notes: I like my crust soft so I do not prebake my crust. I sometimes expediate the process by letting the cheesecake cool and putting it in the freezer for about an hour. After the cake is sufficiently chilled, remove it from the pan, slice and enjoy!
Note: The cheesecake may crack in the middle. It is rare that it does this, but if it does it doesn't mean you did something wrong. Cheesecakes sometimes crack, but trust me it's still super tasty!
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