PUMPKIN CHEESECAKE
Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
- Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
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ibrahim barakat
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Okao emmanuel
[email protected]This cheesecake was delicious! I loved the flavor of the pumpkin and the spices.
Anmol Basnet
[email protected]This cheesecake was easy to make and turned out great! I will definitely be making it again.
Kiran Poudel
[email protected]I made this cheesecake for my family and they loved it! It was a big hit.
Adama Ibrahim
[email protected]This cheesecake was amazing! It was the perfect dessert for my Thanksgiving dinner.
Md Rakib Ahmed
[email protected]This cheesecake was a bit too dense for my taste. I prefer a lighter, fluffier cheesecake.
SM Saiful3
[email protected]This cheesecake was delicious! The crust was flaky and buttery, and the filling was smooth and creamy. I loved the flavor of the pumpkin and the spices. I will definitely be making this again.
Zaid Momani
[email protected]This cheesecake was easy to make and turned out great! The only thing I would change is to use a graham cracker crust instead of a gingersnap crust. I think the graham cracker crust would be more classic.
Taqi Husnain555
[email protected]I'm not a huge fan of pumpkin, but I thought this cheesecake was really good! The crust was nice and crispy, and the filling was smooth and creamy. I liked the addition of the spices, they gave the cheesecake a nice flavor.
rehman ali
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was perfect and the filling was creamy and smooth. I would make it again, but I would use less sugar in the filling.
Tyler Macko
[email protected]I made this cheesecake for Thanksgiving and it was a huge hit! Everyone loved it. The crust was easy to make and the filling was delicious. I will definitely be making this again.
kudzai muskwe
[email protected]This pumpkin cheesecake was absolutely divine! The crust was flaky and buttery, and the filling was smooth and creamy with the perfect balance of sweetness and spice. I loved the addition of the gingersnap crumbs in the crust, it added a lovely depth