SPICED PUMPKIN CHEESECAKE
This needs to chill overnight, so plan accordingly.
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
- Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
- Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
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Tumisang Manala
[email protected]I can't wait to make this cheesecake again!
Mia Tulk
[email protected]This cheesecake was the perfect dessert for a fall gathering.
Jared Kopunye
[email protected]I will definitely be making this cheesecake again.
Angela Knoblock
[email protected]This cheesecake was a hit at my Thanksgiving dinner! Everyone loved it.
daniel davies
[email protected]This was the best pumpkin cheesecake I've ever had! It was so good that I ate two pieces.
ifeoluwa damilare
[email protected]I'm not a big fan of pumpkin, but this cheesecake was amazing! The flavors were perfectly balanced and the texture was smooth and creamy.
Sam Ackerman
[email protected]This cheesecake was easy to make and turned out great! I will definitely be making it again.
Itz Felix
[email protected]This cheesecake was delicious! I loved the combination of pumpkin and spices. The crust was also very good.
Alamin Nisad Chowdury
[email protected]This was the best pumpkin cheesecake I've ever had! The crust was perfect and the filling was smooth and creamy. The pumpkin flavor was just right.
Ashley White
[email protected]This cheesecake was amazing! It was so easy to make and it turned out perfectly. The flavors were perfect and the texture was smooth and creamy. I will definitely be making this again.
Amari Ethopia
[email protected]I made this cheesecake for my family and they loved it! The crust was perfect and the filling was smooth and creamy. The pumpkin flavor was just right. I will definitely be making this again.
Khumo Mollo
[email protected]This was my first time making pumpkin cheesecake and it turned out great! The recipe was easy to follow and the cheesecake was creamy and delicious. I will definitely be making this again.
Zach McDougal
[email protected]The cheesecake was delicious! The pumpkin flavor was prominent but not overpowering. The spices were perfectly balanced. I would definitely make this again.
Queen Ella
[email protected]This cheesecake was easy to make and turned out beautifully. I used a graham cracker crust and it was the perfect combination of flavors. I will definitely be making this again.
Kabir Hasan
[email protected]I'm not usually a fan of pumpkin cheesecake, but this recipe changed my mind. The spices were subtle and the cheesecake was not too sweet. It was the perfect dessert for a fall gathering.
Kebabone Busang
[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 will definitely be making this again next year.