Introduction
Pumpkin cheesecake is a delightful dessert that combines the creamy texture of traditional cheesecake with the rich, earthy flavor of pumpkin. This seasonal treat is perfect for fall gatherings, holiday celebrations, or simply as a comforting dessert at home. It offers a unique twist to the classic cheesecake, making it a favorite among pumpkin lovers.
Detailed Ingredients with measures
– Cream cheese: 500 g
– Pumpkin puree: 400 g
– Sugar: 150 g
– Vanilla extract: 1 tsp
– Eggs: 3
– Sour cream: 200 g
– Cinnamon: 1 tsp
– Nutmeg: 0.5 tsp
– Ginger: 0.5 tsp
– Graham cracker crust: 200 g
– Butter: 100 g
Prep Time
The preparation time for the pumpkin cheesecake is approximately 20 minutes.
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: Serves 10 people
Detailed Directions and Instructions
Step 1: Prepare the Pumpkin
Cut the pumpkin in half, remove the seeds and strings, then place it in a pot with a little water. Cook until soft, either by steaming or boiling. Once cooked, let it cool, peel the skin, and mash the flesh into a smooth puree.
Step 2: Prepare the Crust
Crush the biscuits and combine them with melted butter. Press the mixture firmly into the bottom of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
Step 3: Make the Filling
In a large bowl, mix the pumpkin puree with cream cheese until smooth. Add sugar, vanilla extract, and spices (cinnamon, nutmeg, and ginger) to the mixture. Blend well until all ingredients are fully incorporated.
Step 4: Incorporate Eggs
Add eggs one by one to the pumpkin and cream cheese mixture, mixing gently after each addition. Ensure that the eggs are well incorporated but do not over-mix.
Step 5: Bake the Cheesecake
Pour the filling over the chilled crust in the springform pan. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and bake for approximately 60-70 minutes or until the center is set but still slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar.
Step 6: Chill the Cheesecake
Once cooled, refrigerate the cheesecake for at least 4-6 hours or overnight for best results. This will help it set properly and develop flavors.
Step 7: Serve
Remove the cheesecake from the springform pan. Optionally, you can top it with whipped cream, a sprinkle of cinnamon, or nuts before serving. Slice and enjoy!
Notes
Note 1:
Make sure to use pure pumpkin puree or bake fresh pumpkin, as pumpkin pie filling contains added spices and sugars that may alter the flavor.
Note 2:
For a gluten-free version, use gluten-free biscuits for the crust.
Note 3:
This cheesecake can be stored in the refrigerator for up to 5 days.
Note 4:
Allowing the cheesecake to chill overnight enhances the flavors and makes slicing easier.
Note 5:
Feel free to experiment with additional spices or toppings to suit your taste preferences.
