The Best Pumpkin Cheesecake Ever!
by apple is cool still in Cooking > Dessert
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The Best Pumpkin Cheesecake Ever!
10 to 12 servings
ingredients.
12 tablespoons unsalted butter, melted2 1/2 cups graham cracker crumbs2 3/4 cups sugarSalt
2 pounds cream cheese, at room temperature1/4 cup sour cream1 15-ounce can pure pumpkin6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract2 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves
2 cups sweetened whipped cream1/3 cup toasted pecans, roughly chopped
ingredients.
12 tablespoons unsalted butter, melted2 1/2 cups graham cracker crumbs2 3/4 cups sugarSalt
2 pounds cream cheese, at room temperature1/4 cup sour cream1 15-ounce can pure pumpkin6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract2 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves
2 cups sweetened whipped cream1/3 cup toasted pecans, roughly chopped
Step 1
position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
ingredients.
12 tablespoons unsalted butter, melted2 1/2 cups graham cracker crumbs2 3/4 cups sugarSalt
2 pounds cream cheese, at room temperature1/4 cup sour cream1 15-ounce can pure pumpkin6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract2 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves
2 cups sweetened whipped cream1/3 cup toasted pecans, roughly chopped.
and then position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
ingredients.
12 tablespoons unsalted butter, melted2 1/2 cups graham cracker crumbs2 3/4 cups sugarSalt
2 pounds cream cheese, at room temperature1/4 cup sour cream1 15-ounce can pure pumpkin6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract2 1/2 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves
2 cups sweetened whipped cream1/3 cup toasted pecans, roughly chopped.
and then position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Step 2
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Step 3
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Step 4
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Step 5
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
prep for 10 min
inactive 9 hr 0 min
cook 2 hr 45 min
total: 11 hr 55 min
prep for 10 min
inactive 9 hr 0 min
cook 2 hr 45 min
total: 11 hr 55 min