Ingredientes para Pumpkin Cheesecake
- 1 ½ cups gingersnap cookie crumbs
- Unsalted Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- Light Brown Sugar
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy cream
- Pure Vanilla Extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 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.
Como fazer Pumpkin Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9- or 10-inch springform pan.
- In a medium bowl, combine gingersnap crumbs and melted butter. Mix until evenly moistened.
- Press crumb mixture into the bottom and 1 inch up the sides of the prepared pan. Bake for 12 minutes, or until lightly golden.
- Let the crust cool completely.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, beat cream cheese until smooth. Gradually beat in granulated sugar and brown sugar until combined.
- Beat in eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, and nutmeg.
- Gently fold the pumpkin mixture into the cream cheese mixture until just combined.
- Wrap the bottom of the springform pan with foil to prevent water leakage.
- Pour the cheesecake batter into the prepared crust. Place the springform pan in a larger baking pan.
- Pour enough hot water into the larger pan to come about 1 inch up the sides of the springform pan (water bath).
- Bake for 70-75 minutes, or until the edges are set and the center is just slightly jiggly.
- While the cheesecake bakes, prepare the sour cream topping: In a small bowl, combine sour cream, remaining granulated sugar, and vanilla extract.
- Remove the cheesecake from the water bath. Spread the sour cream topping evenly over the cheesecake.
- Bake for an additional 10 minutes.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- To remove from the pan, run a thin knife or spatula around the edges to loosen. Carefully release the cheesecake onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
135g
Fat
115g
Carbs
20g
