RICH AND CREAMY PUMPKIN CHEESECAKE
This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
- Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin, cream, vanilla and spices and beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #cheesecake #number-of-servings #4-hours-or-less
You'll also love
RK EDITS
[email protected]Definitely making this again!
Riman kanti shil
[email protected]Amazing!
Chelsy Chikowore
[email protected]Yum!
Geanna Rae Taylor
[email protected]This is the best pumpkin cheesecake recipe I've tried. The crust is flaky and buttery, and the filling is creamy and smooth. The pumpkin flavor is perfect - not too strong, not too weak. I will definitely be making this again!
Humtum Humtum
[email protected]This cheesecake was so easy to make and it turned out perfect! The crust was crispy and the filling was creamy and smooth. The pumpkin flavor was just right. I will definitely be making this again!
Maria Martin
[email protected]I love this pumpkin cheesecake! It's my go-to recipe for Thanksgiving. The crust is always perfect and the filling is creamy and flavorful. My family and friends always rave about it.
Bongan Bhebhe
[email protected]This cheesecake was delicious! The crust was graham cracker-y and the filling was smooth and creamy. The pumpkin flavor was just right - not too strong, not too weak. I will definitely be making this again!
Sanjiv Sah
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he'd ever had. The crust was flaky and the filling was creamy and smooth. I highly recommend this recipe!
PxssMerry
[email protected]This is the best pumpkin cheesecake I've ever had. The crust is the perfect combination of crunchy and buttery, and the filling is creamy, flavorful, and perfectly spiced. I will definitely be making this again!
NIGERIAN UPDATE
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. The cheesecake was creamy and smooth, and the pumpkin flavor was subtle but present. I loved the pecan crust, too.
Padmani Khandan
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly graham crackery and the filling was rich, creamy, and full of pumpkin flavor. Even my picky uncle loved it!