Name: Pumpkin Cheesecake
Ingredients: 6 Tbsp unsalted butter, melted; 2 1/2 cups cinnamon graham cracker crumbs; 1 1/2 cups brown sugar; 1 egg; Salt; 2 pounds cream cheese, at room temperature; 1/4 cup sour cream; 1 15-ounce can pure pumpkin; 6 large eggs, at room temperature, lightly beaten; 1 Tbsp vanilla extract; 2 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1/4 tsp ground cloves; 2 cups sweetened whipped cream; 1/3 cup toasted pecans, roughly chopped

Pumpkin Cheesecake

Course: All Recipes, DessertsCuisine: Spanish

Servings

servings

This Pumpkin Cheesecake features a buttery cinnamon graham cracker crust and a rich, creamy filling made from cream cheese, sour cream, pure pumpkin, and a blend of warm spices like cinnamon, ginger, and cloves. Topped with sweetened whipped cream and toasted pecans, it’s a perfect autumn treat.

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Ingredients

6 Tbsp unsalted butter, melted
2 1/2 cups cinnamon graham cracker crumbs
1 1/2 cups brown sugar
1 egg
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 Tbsp vanilla extract
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

Directions

Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch spring-form pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar, egg, and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then, wrap the outside of the spring-form pan with foil and place in a roasting pan.
Brush a 10-inch spring-form pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar, egg, and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then, wrap the outside of the spring-form pan with foil and place in a roasting pan.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the spring-form pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the spring-form ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.