RICH AND CREAMY PUMPKIN CHEESECAKE
This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
- Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin, cream, vanilla and spices and beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #cheesecake #number-of-servings #4-hours-or-less
You'll also love
Shakil Jee
[email protected]This recipe looks delicious! I can't wait to try it.
Sean Harms
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out. It was too runny and the crust was soggy.
Musa Farooq
[email protected]This cheesecake was a disappointment. It was too dense and not very flavorful.
Stanley “SYKOG40” Greenemeier
[email protected]This cheesecake was amazing! I can't wait to make it again.
Ceceilia Gamble
[email protected]This cheesecake was dense and not very creamy. I think I overbeat the filling.
Iyaan HUSSAIN
[email protected]This cheesecake was a little too sweet for my taste, but it was still good. I think I would use less sugar next time.
Alexander Ortega
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought graham cracker crust to save time, and it still tasted delicious. The filling was smooth and creamy, and the pumpkin flavor was just right.
Youness Oumahi
[email protected]I'm not a big fan of pumpkin pie, but this cheesecake was amazing! The crust was the perfect balance of sweet and salty, and the filling was creamy and flavorful. I will definitely be making this again.
Hidayat Hidayat
[email protected]This cheesecake was delicious! I followed the recipe exactly and it turned out perfect. The only thing I would change is to add a little more spice. Maybe some cinnamon or nutmeg.
Mariah Sims
[email protected]I made this cheesecake for my family and they loved it! The crust was flaky and buttery, and the filling was rich and creamy. The pumpkin flavor was subtle but definitely there. I will definitely be making this again.
Amiaya Lovell
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The flavors were perfectly balanced and the texture was smooth and creamy. I even got a few compliments from people who don't usually like pumpkin pie.