Pumpkin Cheesecake
Just when you thought pumpkin week was over we’re at it again! Can one have too much pumpkin in their life? This tasty cheesecake is easy enough to make during nap time but will definitely impress whoever is eating it. The other beauty of this cheesecake is that it has never ever cracked for me and even if it did you top it with a delicious sour cream topping that covers any cracking struggles you might have.
I’ve made this cheesecake many times and it is always a hit. I’ve made some subtle changes but it was based on this recipe from Taste of Home.
Important things to note with cheesecake…
Your cream cheese must must must be at room temperature.
When making a plain cheesecake you can sometimes get a way with cream cheese that is too cold. The trouble with a flavored cheesecake is that when the cream cheese doesn’t fully incorporate you can see little white specs throughout your otherwise orange cheesecake.
A water bath isn’t always necessary.
With this particular cheesecake I’ve made it many times without the hassle of a water bath. The reason for typically adding one to your oven is that you don’t want the cheesecake to crack. While I’ve never had this recipe crack, if it did you can always just cover it up with your sour cream topping and only you will know the sins that lie beneath the topping.
Springform pans leak and make a mess.
You’ll need to either wrap the bottom of your pan in tin foil or place it on a sheet pan once in the oven. Springform pans have a tendency to leak and that syrupy goo that’s going to come out of your cheesecake will make a smokey mess of your oven and could affect the flavor. Smoked cheesecake anyone?
Don’t rush the chill.
It is important to let your cheesecake come to almost room temperature after baking (about an hour) and then chill for at least 8 hours in the fridge. If you skip this step then you’ll be serving a gooey cheesecake which no one will find appetizing.
Pumpkin Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup unsalted butter
Filling
- 3 8oz packages of cream cheese room temperature
- 1 cup light brown sugar
- 1 15 oz can of pumpkin
- 5 oz evaporated milk
- 2 tbsp cornstarch
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs at room temperature
Topping
- 16 oz sour cream
- 1/3 cup sugar
- 1 tsp vanilla extract
Instructions
Crust
- Preheat your oven to 350 degrees F. Grease the bottom and sides of a 9 inch springform pan.
- Combine graham cracker crumbs and sugar.
- Melt butter in the microwave or on the stove top. Stir butter into crumb/sugar mixture.
- Press the crust mixture into the bottom of the pan and about 1 inch up the sides.
- Bake for 5-7 minutes. Let cool for at least 10 minutes while you make the filling.
Filling & Topping
- In a large bowl or the bowl of your stand mixer, beat the cream cheese and brown sugar on medium until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Lightly beat the eggs with a fork and then beat into your filling on low until just combined. Pour into your pre- baked crust.
- Wrap the bottom of your pan in tin foil or place on a baking sheet to prevent leaks. Bake at 350 for 60 minutes or until the center is just slightly jiggly.
- While the cheesecake is baking, combine the sour cream, sugar and vanilla in a small bowl. Let sit at room temperature while the cheesecake bakes.
- After the cheesecake is mostly set, remove it from the oven and pour the sour cream topping onto the cheesecake. Gently spread the topping across the entire surface of the cheesecake. Continue baking for an additional 10 minutes to cook the topping.
- Cool for 1 hour at room temperature and then allow to set overnight in the fridge or at least 8 hours.
Video
@twofriendlyhosts Pumpkin Cheesecake #dessert #cheesecake #pumpkin #fall #thanksgiving #baking #yum
♬ She Share Story (for Vlog) – 山口夕依
Notes
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