Pumpkin Cheesecake.
You can cook Pumpkin Cheesecake using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pumpkin Cheesecake
- It's of Crust.
- You need 1 3/4 cup of Graham Cracker Crumbs.
- Prepare 2 tbsp of Brown Sugar.
- It's 6 tbsp of Butter; melted.
- You need of Cheesecake.
- You need 4 packages of Cream Cheese; softened.
- It's 1 3/4 cup of Sugar.
- You need 15 oz of Pumpkin Purée.
- You need 5 large of Eggs.
- Prepare 1 1/2 tsp of Cinnamon.
- Prepare 1/2 tsp of Ginger.
- Prepare 1/4 tsp of Nutmeg.
- Prepare 1/4 tsp of Pumpkin Pie Spice.
- You need 1/2 tsp of Salt.
- It's 1 tbsp of Vanilla Extract.
- It's 2 tbsp of All Purpose Flour.
Pumpkin Cheesecake instructions
- Preheat the oven to 350°F..
- CRUST:.
- In a medium bowl, add the graham cracker crumbs, brown sugar, & melted butter. Stir until evenly mixed. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 minutes. Remove from the oven & let cool completely..
- FILLING:.
- Boil water on the stove over medium heat & bring to a boil..
- In a large bowl, add the cream cheese & sugar. Beat with an electric mixer until light & fluffy, about 2 to 3 minutes. Add the pumpkin purée & beat until incorporated. Beat in the eggs, one at a time..
- Add the cinnamon, ginger, nutmeg, pumpkin pie spice, salt, & vanilla extract. Beat until well blended. Add the flour & best until incorporated..
- Wrap the sides & bottom of the springform pan with foil. Pour the filling into the pan & put it into a roasting pan. Pour the boiled water into the roasting pan, filling halfway up the sides..
- Bake for about 1 hour & 20 minutes, or until the center of the cheesecake moves slightly when the pan is gently shaken. Remove the cake from the water bath & let it cool on a wire rack..
- Once cooled, use a knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving..