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Ingredients
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Pumpkin Cheesecake
Method
Directions
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom of a 9-inch springform pan.
- 2
Make the cheesecake filling
In a large bowl, beat the cream cheese until smooth. Add in the pumpkin puree, sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and smooth.
- 3
Combine and bake
Pour the cheesecake filling over the crust in the springform pan. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- 4
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- 5
Prepare the maple whipped cream
In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add in the maple syrup and continue to beat until stiff peaks form.
- 6
Serve
Slice the chilled pumpkin cheesecake and serve with a dollop of maple whipped cream on top.