Pumpkin Cheesecake

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Graham cracker crumbs Medium Brush Stroke Butter Medium Brush Stroke Cream cheese Medium Brush Stroke Vanilla Medium Brush Stroke Sugar Medium Brush Stroke Brown sugar Medium Brush Stroke Cinnamon Medium Brush Stroke Sour cream Pumpkin puree Eggs Pumpkin pie spice Full Ingredients

How to make

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Pulse graham crackers in the blender until fine crumbs and pour them into a medium bowl with the melted butter, brown sugar, and cinnamon.

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Incorporate the mixture and press it into the springform pan on the bottom and sides to create a pie crust shape. Bake it in the preheated oven for 10 minutes and cool on a rack.

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Combine cream cheese and sour cream in the stand mixer fitted with a whisk, or beat them together in a large bowl until light and fluffy.

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Add the vanilla extract, salt, and granulated sugar for a further minute, then incorporate the eggs one by one. Beat continuously to create a silky batter.

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Pour ¾ of the cheesecake batter into the springform pan and add the pumpkin puree and pumpkin pie spice to the other ¼ batter, mixing until just blended.

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Gently spoon the pumpkin pie filling over the cream cheese mixture and spread it out to create a pumpkin pie layer.

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Set the cheesecake into the large roasting pan half full with boiling water, then bake cheesecake for 75 minutes until firm on the outside and a little wobbly in the middle.

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Take the roasting pan out of the oven and completely cool the cheesecake on a wire rack. Then allow to cool completely in the fridge for 4 hours or overnight for best results.

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Remove the springform and serve with fresh whipped cream and caramel sauce.

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Cooking Tips

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Pumpkin Cheesecake

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