Gelato Pumpkin Cheesecake Recipe
Make Gelato 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
Preheat the Oven
Preheat your oven to 350°F (175°C).
Make the Crust Mixture
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
Add Pumpkin and Sugars
Add pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese. Mix until fully combined and smooth.
Incorporate Gelato
Gently fold in the softened gelato until the mixture is well blended.
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Pour into Crust
Pour the filling mixture over the cooled crust, spreading it evenly.
Baking
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and slightly jiggly.
Cool the Cheesecake
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill Before Serving
Remove from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Topping (Optional)
Prepare the Topping
Before serving, whip the cream until soft peaks form. If desired, add cinnamon and pumpkin pie spice.
Serve
Slice the cheesecake and serve with the whipped cream topping.