Pumpkin Cheesecake
Ingredients
The crust
-
2
cups
graham cracker crumbs
-
3
Tbsp
granulated sugar
-
6
Tbsp
unsalted butter, melted
The filling
-
3
pkg.
cream cheese, well softened
-
1 1/4
cups
granulated sugar
-
1/4
tsp
salt
-
1
tsp
ground cinnamon
-
1/2
tsp
ground ginger
-
1/2
tsp
ground nutmeg
-
1/8
tsp
ground cloves
-
4
large
eggs
-
1
can (15 oz)
pumpkin puree
-
2
tsp
vanilla extract
-
1/2
cup
sour cream
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan.
- Mix graham cracker crumbs with sugar and melted butter, then press into the pan.
- Bake the crust for 9 minutes and let cool, then reduce the oven temperature to 325°F.
- Prepare a water bath by boiling water in a large pot.
- In a mixing bowl, blend cream cheese, sugar, salt, and spices until smooth.
- Add eggs one at a time, mixing until combined.
- Dry the pumpkin puree and add it to the cream cheese mixture, blending until combined.
- Add sour cream and vanilla, then remove air bubbles by tapping the bowl.
- Wrap the springform pan in foil and pour the filling into the crust.
- Place the pan in a roasting pan and fill with boiling water halfway up the sides.
- Bake for 1 hour 25 minutes to 1 hour 40 minutes, then let it rest in the oven for 1 hour.
- Cool the cheesecake at room temperature for 2 hours, then refrigerate for 8 hours before serving.
Nutrition Facts (estimated)
Servings
14
Calories
413
Total fat
26g
Total carbohydrates
39g
Total protein
6g
Sodium
340mg
Cholesterol
124mg
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