Ingredients with Measurements:
- 1 1/2 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 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- Whipped cream, for serving
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In another mixing bowl, beat the cream cheese and 1 cup sugar together until smooth.
5. Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
6. Pour the mixture over the cooled crust.
7. Bake for 50-60 minutes or until the center is set.
8. Remove from the oven and let cool to room temperature.
9. Chill in the refrigerator for at least 2 hours before serving.
10. Serve with whipped cream.
- Time:
Preparation time: 20 minutes
- Cooking time: 60 minutes
5. Temperature:
- Preheat the oven to 350°F.
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 470
- Fat: 33g
- Carbohydrates: 39g
- Protein: 7g
- Sodium: 320mg
- Sugar: 31g
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 honey.
- Unsalted butter can be substituted with salted butter or margarine.
- Canned pumpkin puree can be substituted with freshly roasted pumpkin puree.
Variations:
- Add a layer of caramel sauce on top of the cheesecake before serving.
- Top with chopped pecans or walnuts for added crunch.
- Use ginger snaps instead of graham crackers for a spicier crust.
- Add a tablespoon of bourbon to the cheesecake mixture for a boozy twist.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use an oven thermometer to ensure the oven is at the correct temperature.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Run a knife around the edges of the cheesecake before removing from the springform pan.
Storage instructions:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold or let the cheesecake come to room temperature before serving.
Presentation ideas:
- Top with whipped cream and a sprinkle of cinnamon or nutmeg.
Garnishes:
- Whipped cream
- Chopped nuts
- Caramel sauce
Pairings:
- Hot apple cider
- Spiced tea
- Coffee
Suggested side dishes:
- Roasted sweet potatoes
- Green beans with almonds
- Cranberry sauce
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, let the cheesecake cool to room temperature before chilling in the refrigerator.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and surfaces thoroughly before and after handling food.
Food history:
- Pumpkin pie cheesecake is a popular dessert during the fall and winter months. It combines the flavors of pumpkin pie with the creamy texture of cheesecake.
Flavor profiles:
- Sweet, creamy, spiced
Serving suggestions:
- Serve as a dessert after a holiday meal or as a sweet treat for a fall gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A