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
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Make the Crust Mixture
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- 6
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.
- 7
Incorporate Gelato
Gently fold in the softened gelato until the mixture is well blended.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 9
Pour into Crust
Pour the filling mixture over the cooled crust, spreading it evenly.
Baking
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and slightly jiggly.
- 11
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.
- 12
Chill Before Serving
Remove from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Topping (Optional)
- 13
Prepare the Topping
Before serving, whip the cream until soft peaks form. If desired, add cinnamon and pumpkin pie spice.
- 14
Serve
Slice the cheesecake and serve with the whipped cream topping.
