Pumpkin Cheesecake II

Pumpkin Cheesecake II
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    12 People
  • VIEWS
    1.9K

Embrace the season with this lusciously spiced Pumpkin Cheesecake. Though the ingredient list might seem lengthy, the resulting symphony of flavors and creamy texture makes it undeniably worth the effort. The extra touch of whipped cream turns this dessert into a masterpiece.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    159 mg
  • Fiber
    1 g
  • Protein
    7 g
  • Saturated Fat
    16 g
  • Sodium
    320 mg
  • Sugar
    26 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Image Step 02
02 Step

Recipe View Combine graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and melted butter in a bowl. (5 minutes) Mix well until evenly moistened. Firmly press the mixture into the bottom of a 9-inch springform pan.

Image Step 03
03 Step

Recipe View In a medium bowl, combine 3/4 cup white sugar, pumpkin puree, 3 egg yolks, ground cinnamon, ground mace, ground ginger, and salt. (5 minutes) Mix until well combined and set aside.

Image Step 04
04 Step

Recipe View In a large bowl, beat softened cream cheese with an electric mixer until light and fluffy. (3 minutes) Gradually add 6 tablespoons white sugar and mix until smooth. Add the whole egg and remaining egg yolk, beating well to incorporate. Stir in heavy whipping cream until well combined. Add cornstarch, vanilla extract, and lemon extract, beating until the batter is smooth.

Image Step 05
05 Step

Recipe View Add the pumpkin mixture to the cream cheese batter and mix until just combined. Do not overmix. Pour the batter into the prepared springform pan.

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 50-55 minutes. (55 minutes) The center may still be slightly soft, but it will firm up as it cools. Do not overbake to avoid cracking.

Image Step 07
07 Step

Recipe View Let the cheesecake cool completely on a wire rack. (60 minutes) Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. (240 minutes)

Kaleb Ebert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 624 Ratings)
Total Reviews: (4)
  • Carole Kiehn

    The lemon extract adds a lovely brightness that balances the richness of the pumpkin. Don't skip it!

  • Marilyne Heidenreichsteuber

    I was intimidated by the ingredient list, but it was surprisingly easy to make. I will definitely make this again!

  • Arvilla Monahan

    This cheesecake was a hit! Everyone loved the warm spices and creamy texture.

  • Elvera Pourosdamore

    I had some cracking, even though I didn't overbake it. Next time, I'll try using a water bath to keep it more moist.

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