Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my pumpkin cheesecakeš. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
My Pumpkin Cheesecakeš is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. My Pumpkin Cheesecakeš is something that I have loved my whole life. They’re fine and they look fantastic.
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Get Crust
- Make ready 2 1/2 cups graham cracker crumbs
- Take 1/2 cup melted butter
- Make ready Pumpkin Cheesecake Filling
- Get 3 packages cream cheese room temperature
- Get 1 3/4 cup pumpkin puree
- Take 3 eggs
- Make ready 2 tsp vanilla extract
- Get 2 tsp pumpkin pie spice
Our pumpkin cheesecake recipe is easy to make, but we can almost guarantee, it'll be the first thing to disappear from the dessert table. The main changes from a vanilla cheesecake filling are the addition of pumpkin (obviously), brown sugar and the pumpkin pie spice. I like to use just a little bit of brown sugar in my filling to add a little extra depth with that bit of molasses flavor. With that recipe, you don't need a water bath because it's wide enough that the middle bakes evenly enough with the top.
Steps to make My Pumpkin Cheesecakeš:
- Crust: ā¢Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan. ā¢In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm and no longer moist. - ā¢When done, reduce the oven heat to 275 degrees F.
- Filling: Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake.
- Pour into crust and smooth the top. Bake at 275 degrees F for 1 hour to 1 hour 15 minutes, or until the outer 2 inches are set but the center is still slightly jiggly.
- Turn off the oven and let sit in the warm oven for 1 hour.
- Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!) then remove from the pan and serve with whipped cream.
I like to use just a little bit of brown sugar in my filling to add a little extra depth with that bit of molasses flavor. With that recipe, you don't need a water bath because it's wide enough that the middle bakes evenly enough with the top. Cheesecake is and will always be my favorite dessert. Pumpkin Cheesecake has a unique combination of flavors, a heavenly smooth texture and an irresistible graham cracker crust. This will definitely become a holiday favorite.
So that’s going to wrap this up for this exceptional food my pumpkin cheesecakeš recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
