Pumpkin Cheesecake
Ingredients
The crust
-
9
pieces
graham crackers
-
5
tablespoons
butter
-
2
tablespoons
granulated sugar
-
½
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
The filling
-
1
15 ounce can
pumpkin purée
-
1⅓
cups
granulated sugar
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground allspice
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
salt
-
1½
pounds
cream cheese
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
vanilla extract
-
5
large
eggs
-
1
cup
heavy cream
Instructions
- Preheat the oven to 325°F and prepare a springform pan with aluminum foil.
- Crush graham crackers and mix with melted butter, sugar, and spices, then pack into the springform pan.
- Bake the crust for 10 to 15 minutes until fragrant.
- Prepare the filling by patting the pumpkin puree dry and mixing sugar with spices.
- Beat the cream cheese until smooth, then gradually add the sugar mixture.
- Mix in pumpkin, lemon juice, and vanilla, then add eggs one at a time and finally the heavy cream.
- Brush the springform pan with melted butter and pour in the filling.
- Place the springform pan in a roasting pan and add boiling water to the roasting pan.
- Bake the cheesecake until it reaches 150°F in the center, about 1½ hours.
- Cool the cheesecake in the pan for 45 minutes, then on a wire rack until barely warm.
- Refrigerate wrapped until cold, about 3 hours, then unmold and let sit at room temperature before serving.
Nutrition Facts (estimated)
Servings
14
Calories
409
Total fat
30g
Total carbohydrates
31g
Total protein
6g
Sodium
366mg
Cholesterol
154mg
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