Pumpkin Cheesecake Recipe
Make Pumpkin Cheesecake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated.
- 2
Bake the crust
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and brown sugar, mixing until well combined.
- 4
Add pumpkin and eggs
Add the pumpkin puree and mix until smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, add the sour cream, vanilla extract, ground nutmeg, and ground ginger, mixing until fully incorporated.
- 5
Pour filling into crust
Pour the pumpkin cheesecake filling over the cooled crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 55-65 minutes, or until the center is set and a slight jiggle remains. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 7
Chill the cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Serving
- 8
Serve with topping
If desired, top slices of the chilled pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon before serving.
