Ingredients
-
-
3/4
-
1/2
-
1/4
-
1/4
-
3/4
-
1/4
-
-
1
-
3
-
1 1/2
-
1/2
-
1/2
-
1/2
-
1/4
Directions
Pumpkin Cheesecake, Break tradition and forget the pie! Serve this cheesecake instead OK, I like the pie too, no reason not to have both ;-), Made this for Christmas a big hit, thanks! For Crust- used gingersnap crumbs (about 2-3c) mixed with 2tbsp honey and enough melted butter to hold the mixture tog when pressed into 10 spingform- baked 10min at 350 For filling- accidentally used only 3 packages of the cream cheese and it still turned out!! (saw the package lying on the counter after it went in the oven- lol) Baked it until it was firm on top with a slight spring- about 45 min And it didn’t crack using the fresh out of the oven knife around the pan trick Also, tried serving it only a few hours after cooling as it wasn’t set in the middle (pudding-like), (we were all too full anyway, but the next day it had set in the cold and was absolutely yummy- the cornstarch must have set) Will be part of this family’s traditions now!, Perfection! Nice cheesecake flavor, not overpowered by pumpkin Wonderful with the cinnamon whipped cream and carmel sauce, do not skip! Only problem, I ate way too much of the cheesecake myself!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Rack in Center of Oven. |
|
2
Done
|
Preheat Oven to 350f. |
|
3
Done
|
Make Crust: Combine All Crust Ingredients in a Bowl. |
|
4
Done
|
Press Onto Bottom of 10 Inch Springform Pan and Bake For 10 Minutes. |
|
5
Done
|
Remove to Cool. |
|
6
Done
|
Make Filling: Whisk Together Pumpkin, Eggs, Spices, Salt and Cup of the Sugar. |
|
7
Done
|
Cream Together Cream Cheese and Remaining Sugar. |
|
8
Done
|
Beat in Cream, Cornstarch and Vanilla. |
|
9
Done
|
Carefully Beat in Pumpkin Mixture. |
|
10
Done
|
Pour Into Crust. Lift Pan 1 Inch Off Counter and Let Drop (this Breaks Up Any Air Bubbles in the Batter That May Contribute to Cracking). Bake For 40-45 Minutes, or Until Center Is Set. Run a Thin, Sharp Knife Around Edge of Pan to Release Crust (this Too Helps Inhibit Cracking). |
|
11
Done
|
Let Cool, Covered Loosely, Overnight. |
|
12
Done
|
Remove Sides of Pan and Put on Your Prettiest Serving Platter. |
|
13
Done
|
Garnish With Cinnamon Whipped Cream and Caramel Sauce (if Desired); Dust Top of Cake Lightly With More Cinnamon. |
|
14
Done
|
For Cinnamon Whipped Cream: Beat Cream Until Foamy. Beat in Sugar and Cinnamon Until the Cream Holds Soft Peaks. |
|
15
Done
|
Note: Although This Cheesecake Has Never Cracked For Me, I Know It Has For Others - but not to Worry as the Cinnamon Whipped Cream Topping Embellishes Everything and the Cheesecake Is Just Gorgeous! ;-). |
