Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Whisk
- Aluminum foil
- Large roasting pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the mixture is moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the crust evenly.
4. Bake the crust for 10 minutes or until lightly browned. Remove from the oven and let it cool.
5. In a large mixing bowl, beat the cream cheese, 1 cup granulated sugar, and vanilla extract until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition.
7. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix well until everything is combined.
8. Pour the mixture into the cooled crust.
9. Cover the bottom of the springform pan with aluminum foil to prevent water from seeping in.
10. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
11. Bake the cheesecake for 60-70 minutes or until the edges are set but the center is still slightly jiggly.
12. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes.
13. Remove the cheesecake from the oven and let it cool completely on a wire rack.
14. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
15. When ready to serve, remove the cheesecake from the springform pan and slice into desired portions.
Time:
Preparation time: 20 minutes
Cooking time: 70 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes 12 servings
Nutritional information:
Calories: 437
Fat: 31g
Saturated Fat: 18g
Cholesterol: 156mg
Sodium: 313mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 26g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter or margarine.
- Cream cheese can be substituted with mascarpone cheese or ricotta cheese.
- Pumpkin puree can be substituted with butternut squash puree or sweet potato puree.
- Ground cinnamon, ginger, nutmeg, and cloves can be substituted with pumpkin pie spice.
Variations:
- Add a layer of caramel sauce on top of the cheesecake before serving.
- Top the cheesecake with whipped cream and sprinkle with cinnamon.
- Add chopped pecans or walnuts to the crust for added crunch.
- Use a ginger snap cookie crust instead of graham cracker crust.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing to prevent lumps.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before slicing to prevent it from falling apart.
- Use a sharp knife to slice the cheesecake.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand or platter. Top with whipped cream and sprinkle with cinnamon.
Garnishes:
Whipped cream, caramel sauce, chopped nuts, or fresh berries.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fruit salad or roasted vegetables.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the cracks.
- If the cheesecake is too soft, refrigerate it for a few more hours until it sets.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Store the cheesecake in the refrigerator at 40°F or below.
- Wash hands and utensils thoroughly before and after handling food.
Food history:
Cheesecake originated in ancient Greece and was made with simple ingredients like cheese, honey, and wheat. The modern cheesecake we know today was developed in the United States in the 19th century.
Flavor profiles:
Creamy, tangy, sweet, and spicy.
Serving suggestions:
Serve the pumpkin cheesecake as a dessert for Thanksgiving or any fall-themed gathering.
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