Ingredients for Aimbrulee S Ultimate Pumpkin Cheesecake
- Gingersnap Crumbs
- Graham Cracker Crumbs
- Unsalted Butter
- 1 ½ cups granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- Vanilla
- Canned Pumpkin
- 4 large eggs
- Cinnamon
- Ground Nutmeg
- Allspice
- Sour Cream
- Caramel Sauce
How to Make Aimbrulee S Ultimate Pumpkin Cheesecake
- Preheat oven to 325°F (160°C). Wrap the springform pan tightly in heavy-duty foil to create a waterproof seal.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree until just combined. Do not overmix.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared springform pan.
- Place the springform pan in a larger baking pan or roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 30 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
91g
Fat
106g
Carbs
14g
