If you don’t like pumpkin pie, but still want a pumpkin dessert, let us introduce you to pumpkin cheesecake. Applying the toasty, seasonal pumpkin spice treatment to classic cheesecake results in an exceptional fall dessert. Read through to get comprehensive information on Pumpkin Cheesecake Recipe.
Making Pumpkin Cheesecake Recipe
This pumpkin cheesecake recipe is quick and easy to make, with just the right amount of pumpkin flavor. It tastes exactly like a cheesecake crossed with a pumpkin pie, giving you the best of both worlds.
The only hard part about this cheesecake is waiting for it to cool before eating it! This pumpkin cheesecake is delicious on its own, but it’s even better with some caramel sauce and rum-infused whipped cream on top.
This is an ideal holiday dessert. It’s inspired by autumn, smells fantastic, and will have your dinner guests humming with delight.
Check Out What You Need to Make Pumpkin Cheesecake Crust and fillings
Tips for Making the Best Cheesecake
Below are some amazing tips you can use to make an outstanding pumpkin cheesecake
1. The Best Pan for Cheesecake
This cheesecake is tall, like a proper New York cheesecake, and requires a high-sided spring form pan. You may be able to halve the filling and cook it in a standard pie tin with less cooking time (if you do, please let us know how it turns out).
2. Use a Water Bath
It also causes cooking in a water bath, which can be difficult. My recommendation is to wrap the pan in three layers of heavy-duty aluminum foil.
Wrap it gently so that they introduced no holes that could cause the pan to leak. They have also suggested a turkey roasting bag to keep the water out of the pan.
If you like cheesecake and pumpkin pie, this cake is a must-try. Just be aware that it serves a small army, which may be exactly what you require for the holidays.
How to Make a Pie Crust
In a food processor, pulse graham crackers until fine crumbs form. In a medium mixing bowl, combine 1 1/2 cups graham cracker crumbs, 1 tablespoon sugar, 1/2 teaspoon cinnamon, and 6 tablespoons melted butter.
Transfer to a 9-inch spring form pan with 3′′ tall walls and press crumbs into the bottom and about 1/2′′ up the sides of the pan with a large spoon. Bake for 8 minutes at 350°F. Remove from the oven and allow to cool to room temperature.
Click Here to Learn How to Make the Pumpkin Cheesecake Filling
Make sure your ingredients are at room temperature before mixing and avoid mixing on high, which will incorporate too much air, causing the cheesecake to rise and then fall.
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