Another Pumpkin Cheesecake Recipe Recipe

Ingredients for Another Pumpkin Cheesecake Recipe

• 1/2 cup (1 stick) unsalted butter, softened
• Granulated Sugar
• 1 large egg (for crust) + 3 large eggs (for filling)
• All Purpose Flour
• 16 ounces (two 8-ounce packages) cream cheese, softened
• Pumpkin Puree
• Ground Cinnamon
• Ground Ginger
• Ground Nutmeg
• a pinch of salt
• Eggs

How to Make Another Pumpkin Cheesecake Recipe

1. Preheat oven to 400°F (200°C).
2. Cream together 1/2 cup (1 stick) of unsalted butter and 1/3 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg until well combined.
4. Gradually add 1 1/4 cups all-purpose flour and mix until a dough forms.
5. Press dough evenly into the bottom and 2 inches up the sides of a 9-inch springform pan.
6. Bake for 5 minutes.
7. Remove from oven and reduce oven temperature to 350°F (175°C).
8. In a separate bowl, beat together 16 ounces (two 8-ounce packages) cream cheese, softened, and 3/4 cup granulated sugar until smooth and creamy.
9. Beat in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of salt.
10. Add 3 large eggs one at a time, beating well after each addition.
11. Pour the pumpkin filling into the pre-baked crust.
12. Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. A knife inserted near the center should come out almost clean.
13. Let the cheesecake cool completely in the oven with the door slightly ajar. This helps prevent cracking.
14. Once cooled, loosen the cake from the sides of the pan.
15. Remove the rim of the pan and chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
16. Top with your favorite topping: cream cheese frosting, whipped cream, or cranberry glaze.