ULTIMATE PUMPKIN CHEESECAKE (BY BIRD)
This is a very creamy and perfect balance between regular cheesecake and pumpkin pie. A hit at any holiday party. Superb pumpkin icing is wonderful and optional. Enjoy.
Provided by 2Bleu
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F Prep a 9-10" spring form pan as follows: Place a sheet of parchement paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
- Using some cold butter, coat the bottom, corner (crease) and sides of pan and then press the crushed toasted almonds to the bottom and a little up the side. Sprinkle the crushed gingersnaps onto the bottom of the pan.
- In a stand mixer, beat the cream cheese at low speed until soft and smooth, about 1 minute. Add the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, and salt, mixing well and scraping down the sides of the bowl occasionally. Add the eggs, one at a time, allowing incorporation between each egg.
- Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 150F with an instant read digital thermometer.
- Remove the cake pan from the larger pan, remove the foil and set aside to cool on a rack. Do not release spring. Refrigerate a minimum of 4 hours (overnight is best).
- Release the spring, and carefully lift off the rim. (at this point, you can easily slide the cake onto a serving platter using the parchment paper).
- SUPERB ICING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Spread on top of cake or use a pastry bag to decorate.
- NOTE: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Place in a mini food processor and pulse to chop.
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shamjit jim
[email protected]This cheesecake was easy to make and turned out great. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
Kapila Damayantha
[email protected]I made this cheesecake for my family and they loved it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Sami Nasir cheema
[email protected]This cheesecake was delicious. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
daborah anokey
[email protected]I made this cheesecake for a party and it was a hit. Everyone loved it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Sunny Gee
[email protected]This cheesecake was easy to make and turned out delicious. I used a graham cracker crust and it was the perfect complement to the pumpkin filling. I will definitely be making this again.
Perfect Makiwa
[email protected]I've made this cheesecake several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The flavor is amazing and the texture is perfect.
Nakambowa Simonda
[email protected]This cheesecake was amazing! I made it for Thanksgiving and everyone loved it. The crust was perfect and the filling was creamy and delicious. I will definitely be making this again.
Sbongakonke Khathi
[email protected]I made this cheesecake for a party and it was a hit. Everyone loved it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Integrated Music Solutions
[email protected]This cheesecake was easy to make and turned out great. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
R Johnson
[email protected]I made this cheesecake for my family and they loved it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Muhammad Sheran Bashir Ahmad
[email protected]This cheesecake was delicious. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
Nirvana Inderjeet
[email protected]I made this cheesecake for a party and it was a hit. Everyone loved it. The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
sabrina musselman
[email protected]This cheesecake was easy to make and turned out delicious. I used a graham cracker crust and it was the perfect complement to the pumpkin filling. I will definitely be making this again.
Harim Galvan
[email protected]I've made this cheesecake several times and it always turns out great. It's a bit time-consuming to make, but it's worth it. The flavor is amazing and the texture is perfect.
Jab'lile Ntombi
[email protected]This cheesecake was amazing! I made it for Thanksgiving and everyone loved it. The crust was perfect and the filling was creamy and delicious. I will definitely be making this again.