Ingredients for Aimbrulee's Ultimate Pumpkin Cheesecake
- 1 cup gingersnap crumbs
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup sour cream
- Caramel sauce (for serving, optional)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
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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.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
91g
Fat
106g
Carbs
14g
