Pumpkin cheesecake is one of those desserts that you never go back to a regular cake after taking a bite. Made in no time with simple ingredients, it will be a hit at every dinner party.
Use ready-made 9-inch crackers to cut down on short crust preparation time. Ingredients for homemade crust: 1 1/4 cups chopped crackers, 1/2 cup finely chopped gingerbread cookies, 1 knob melted salted butter, 1 tablespoon light brown sugar, and 1 tablespoon sugar.
Mix the ingredients until smooth and pour into a 9-inch cake pan. Cover the entire bottom of the pan and about 3/4 of the sides. Drizzle the bottom with a little chocolate to enhance the flavor of the crust. Set the crust aside until the filling is mixed and can be poured into the crust.
The filling consists of 3 packages of cream cheese, 1 can (15 ounces) pumpkin puree, 3 eggs, 1 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon spice, 1/8 teaspoon nutmeg, and 1 teaspoon vanilla extract.
Preheat the oven to 350°F and combine ingredients for filling. In a small bowl, mix nutmeg, cinnamon, chili, and sugar until well blended. In a large bowl, mix the room temperature cream cheese with an electric mixer for about 2 minutes until smooth. Add the sugar and spice mixture and continue beating for 1 minute until smooth and creamy. Add eggs one at a time, stirring in between. Add vanilla and pumpkin to the remaining ingredients and mix well.
Pour the mixture into the pie pan and bake for 1 hour in the preheated oven. If you are using a thicker pie pan, the baking time will be a little longer. So remember to check that the cake is ready before removing it from the oven. After baking, let the cake cool for 15 minutes before placing it in the refrigerator for 4 hours.
Popular toppings are cold cream, whipped cream, grated chocolate or pecans. For the topping, you can use cold whipped cream with crushed pecans or use your imagination to create something unique.
This cake is very easy to make and keeps for several days in the refrigerator; if you are making two cakes, simply double the recipe; if you are making three or more cakes, it is best to mix the ingredients and make two at a time, but it is possible if you are careful about the amount of batter you put in each cake.
The result is a moist, light, and delicious pumpkin pie cheesecake. Sprinkled with grated chocolate or nuts, it makes a wonderful dessert for the table. Once you’ve made this wonderful dessert, delicious in any season, you won’t be able to go without your usual pumpkin pie this holiday season.
About Author
Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. She is well experienced in pumpkin pie near me and has an impressive portfolio of serving international clients.
