Ingredientes para Rich And Creamy Pumpkin Cheesecake
- Graham Cracker Crumbs
- Butter
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- 1 teaspoon ground cinnamon (for crust) + 1 teaspoon ground cinnamon (for filling)
- 3 (8-ounce) packages cream cheese, softened
- Light Cream Cheese
- 4 large eggs
- Pumpkin Puree
- Heavy Cream
- Pure Vanilla Extract
- Ground Ginger
- Ground Nutmeg
- Ground Allspice
- Ground Cloves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rich And Creamy Pumpkin Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Rich And Creamy Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Wrap a 10-inch springform pan in double layers of heavy-duty aluminum foil.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 1 teaspoon ground cinnamon. Drizzle with 6 tablespoons (3 ounces) melted unsalted butter and mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden. Cool completely on a wire rack.
- In a large bowl, beat 3 (8-ounce) packages cream cheese and 1 ½ cups granulated sugar with an electric mixer until smooth and creamy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1 (15-ounce) can pumpkin puree, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Mix until just combined.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 ½ - 1 ¾ hours, or until the cheesecake is set around the edges and the center is just slightly jiggly. The top should be lightly golden.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover and refrigerate for at least 8 hours, or preferably overnight, before serving.
- Run a thin knife around the edges of the pan to loosen the cheesecake before releasing the springform.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
110g
Fat
77g
Carbs
11g
