ULTIMATE PUMPKIN CHEESECAKE (BY BIRD)
This is a very creamy and perfect balance between regular cheesecake and pumpkin pie. A hit at any holiday party. Superb pumpkin icing is wonderful and optional. Enjoy.
Provided by 2Bleu
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F Prep a 9-10" spring form pan as follows: Place a sheet of parchement paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim.
- Using some cold butter, coat the bottom, corner (crease) and sides of pan and then press the crushed toasted almonds to the bottom and a little up the side. Sprinkle the crushed gingersnaps onto the bottom of the pan.
- In a stand mixer, beat the cream cheese at low speed until soft and smooth, about 1 minute. Add the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, and salt, mixing well and scraping down the sides of the bowl occasionally. Add the eggs, one at a time, allowing incorporation between each egg.
- Pour the batter into the prepared pan and place the cake pan inside a water bath (which is a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan.). Bake for 1.5 hours, or until the center reaches 150F with an instant read digital thermometer.
- Remove the cake pan from the larger pan, remove the foil and set aside to cool on a rack. Do not release spring. Refrigerate a minimum of 4 hours (overnight is best).
- Release the spring, and carefully lift off the rim. (at this point, you can easily slide the cake onto a serving platter using the parchment paper).
- SUPERB ICING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Spread on top of cake or use a pastry bag to decorate.
- NOTE: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Place in a mini food processor and pulse to chop.
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ali khan hyderabadi
a.hyderabadi86@gmail.comThis was a great recipe! The cheesecake was creamy and flavorful, and the crust was perfect. I would definitely recommend this recipe to anyone looking for a delicious and easy to make pumpkin cheesecake.
Night
night14@gmail.comI was so excited to try this recipe and it did not disappoint! The cheesecake was delicious and the crust was perfect. I will definitely be making this again.
Renee Manjarrez
manjarrez-renee61@hotmail.co.ukThis cheesecake was so easy to make and it turned out perfect! The crust was flaky and the filling was creamy and smooth. I will definitely be making this again.
Rowena Bartonico
bartonico-rowena63@hotmail.comI've made this cheesecake twice now and it's always a hit! The first time I made it, I followed the recipe exactly. The second time, I added a little bit of cinnamon to the filling and it was even better! This is definitely a keeper recipe.
Henry Hardy jr
henryh@yahoo.comThis was a great recipe! The cheesecake was creamy and flavorful, and the crust was perfect. I would definitely recommend this recipe to anyone looking for a delicious and easy to make pumpkin cheesecake.
Bongi Ntloko
bongi_n78@hotmail.comI was so excited to try this recipe and it did not disappoint! The cheesecake was delicious and the crust was perfect. I will definitely be making this again.
Kiya Kiya
kiya-kiya16@yahoo.comThis cheesecake was so easy to make and it turned out perfect! The crust was flaky and the filling was creamy and smooth. I will definitely be making this again.
Ednilson Bombi
eb70@hotmail.comI've made this cheesecake twice now and it's always a hit! The first time I made it, I followed the recipe exactly. The second time, I added a little bit of cinnamon to the filling and it was even better! This is definitely a keeper recipe.
Abdul Karim Hanif
a.h56@hotmail.frThis was a great recipe! The cheesecake was creamy and flavorful, and the crust was perfect. I would definitely recommend this recipe to anyone looking for a delicious and easy to make pumpkin cheesecake.
Roxanne Wolf
w-r@hotmail.comI was so excited to try this recipe and it did not disappoint! The cheesecake was delicious and the crust was perfect. I will definitely be making this again.
Mgo Poladian
mp59@aol.comThis cheesecake was so easy to make and it turned out perfect! The crust was flaky and the filling was creamy and smooth. I will definitely be making this again.
Cody Peters
c_peters@aol.comI've made this cheesecake twice now and it's always a hit! The first time I made it, I followed the recipe exactly. The second time, I added a little bit of cinnamon to the filling and it was even better! This is definitely a keeper recipe.
Adeoye Esther
e@yahoo.comThis was a great recipe! The cheesecake was creamy and flavorful, and the crust was perfect. I would definitely recommend this recipe to anyone looking for a delicious and easy to make pumpkin cheesecake.
Samir Mohamed
samir_m53@aol.comI was so excited to try this recipe and it did not disappoint! The cheesecake was delicious and the crust was perfect. I will definitely be making this again.
Gulfraz Khurshid
gulfraz_khurshid30@gmail.comThis cheesecake was so easy to make and it turned out perfect! The crust was flaky and the filling was creamy and smooth. I will definitely be making this again.
MD Rakib khan
m@yahoo.comI've made this cheesecake twice now and it's always a hit! The first time I made it, I followed the recipe exactly. The second time, I added a little bit of cinnamon to the filling and it was even better! This is definitely a keeper recipe.
AirsoftHub
airsofthub70@hotmail.frThis was a great recipe! I made it for my family and they loved it. The cheesecake was creamy and flavorful, and the crust was perfect. I would definitely recommend this recipe to anyone looking for a delicious and easy to make pumpkin cheesecake.
Lil Innocent
l.i@aol.comI'm not usually a big fan of pumpkin pie, but this cheesecake was amazing! The crust was the perfect combination of crunchy and flaky, and the filling was smooth and creamy. I will definitely be making this again.
Mahadi Hasan Maruf
maruf_m@gmail.comThis was an absolutely delicious and easy to make cheesecake. I made it for Thanksgiving and it was a huge hit! The pumpkin and cream cheese flavors were perfectly balanced. I will definitely be making this again and again.