PUMPKIN CHEESECAKE
This
pumpkin cheesecake is a graham cracker crust topped with a rich and creamy
pumpkin cream cheese filling, all baked to golden brown perfection. The perfect
make-ahead dessert for Thanksgiving!
Course Dessert
Cuisine American
Keyword Pumpkin
Cheesecake, pumpkin pie cheesecake
Prep Time 20 minutes
Cook Time 1 hour
Resting Time and
Chill Time 5 hours
Total
Time 1 hour 20 minutes
Calories 339 kcal
Author Dinner
at the Zoo
Ingredients
·
2 cups graham
cracker crumbs
·
2 tablespoons granulated
sugar
·
7 tablespoons butter melted
·
16 ounces cream
cheese softened
·
3/4 cup brown
sugar
·
3 eggs
·
15 ounce
can pumpkin puree
·
1 tablespoon all
purpose flour
·
1 teaspoon vanilla
extract
·
1
1/2 teaspoons pumpkin pie spice
·
cooking
spray
·
whipped
cream and sprinkles optional
Instructions
1. Preheat the oven to 350 degrees F. Coat a
9" springform pan with cooking spray.
2. Place the graham cracker crumbs, granulated
sugar and butter in a bowl; stir to combine.
3. Firmly press the graham cracker mixture into
the bottom and up the sides of the prepared pan.
4. Place the crust in the oven and bake for
8-10 minutes or until light golden brown.
5. Place the cream cheese and brown sugar in
the bowl of a mixer. Beat until completely smooth, 3-4 minutes.
6. Add the eggs, one at a time, beating after
each addition.
7. Add the pumpkin puree, flour, vanilla
extract and pumpkin pie spice. Beat until just combined.
8. Pour the pumpkin mixture into the baked
crust and smooth the top with a spatula.
9. Bake for 50 minutes or until top is lightly
browned. Turn off the oven and let the cheesecake sit in the oven for another
60 minutes.
10. Run a thin spatula around the edge of the
cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill
for at least 6 hours or up to 3 days.
11. Decorate the cheesecake with whipped cream
and sprinkles if desired, then cut into slices and serve.
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