Pumpkin Cheesecake Recipe
Belgian cookie crust | whipped cream
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Ingredients
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Crust
Filling
Whipped Cream
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 180°C (350°F). Crush the Belgian cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling them with a rolling pin.
- 2
Mix the Ingredients
In a mixing bowl, combine the cookie crumbs, melted unsalted butter, and sugar. Mix until the crumbs are evenly coated.
- 3
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool.
Filling Preparation
- 4
Mix Cream Cheese
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- 5
Add Pumpkin and Sugars
Add the pumpkin puree, granulated sugar, and brown sugar to the cream cheese. Mix until fully combined.
- 6
Incorporate Eggs and Spices
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until the filling is smooth.
- 7
Pour into Crust
Pour the pumpkin filling over the cooled cookie crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 180°C (350°F) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven, crack open the oven door, and let the cheesecake cool inside for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Whipped Cream Preparation
- 10
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.
Serving
- 11
Serve the Cheesecake
Once chilled, remove the cheesecake from the springform pan. Slice and serve with a dollop of whipped cream on top.