Pumpkin Cheesecake Recipe
Spiced Pumpkin Custard, Vanilla Bean Browned Butter Cheesecake, Gingersnap Crust
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Ingredients
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Pumpkin Cheesecake Filling
Method
Cheesecake Filling Preparation
- 1
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, granulated sugar, brown sugar, and vanilla bean paste. Mix well until combined. Add the eggs one at a time, mixing well after each addition. Stir in the ground cinnamon, nutmeg, ginger, salt, and browned butter until smooth.
- 2
Combine and Bake
Pour the pumpkin cheesecake filling over the cooled gingersnap crust. Bake in the preheated oven for 60-70 minutes, or until the center is set and a slight jiggle remains. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
