Easy Pumpkin Cheesecake Recipe
Do you love fall flavors? This Pumpkin Cheesecake Recipe is for you. It is the perfect dessert for holidays.
Equipment
- Springform Pan
- Large mixing bowl
- Electric mixer
- Measuring cups
- Rubber spatula
Ingredients
- 1.5 Cups Graham Cracker Crumbs
- 5 Tbsp Unsalted Butter
- 24 Oz Cream Cheese
- 1.5 Cups Pumpkin Puree
- 1 Cup Granulated Sugar
- 1 Tsp Vanilla Extract
- 1 Tbsp Pumpkin Pie Spice
- 3 Large Eggs
Instructions
- Crush the crackers into fine crumbs first. Mix them with the melted butter well. Press the mix into the pan bottom. Make the layer even and firm.
- Heat your oven to 350 degrees now. Bake the crust for ten minutes only. Let it cool on the counter. This makes the base stay crunchy.
- Put the cream cheese in a bowl. Beat it until it is very fluffy. Add the sugar and vanilla extract. Mix until the texture is smooth.
- Pour in the pumpkin puree now. Add the pumpkin pie spice too. Mix everything on a low speed. Ensure the color is solid orange.
- Add the eggs one at a time. Mix slowly after each egg addition. Do not overmix the batter now. Overmixing can cause the cake to crack.
- Pour the batter over the crust. Smooth the top with a spatula. Bake for about fifty minutes total. The center should still jiggle slightly.
- Turn off the oven and open door. Let the cake sit for one hour. Then put it in the fridge. Chill for at least six hours.
Notes
- Use room temperature cream cheese for smoothness.
- Do not open the oven while baking.
- Let the cheesecake cool down very slowly.
- Use a sharp knife for clean slices.
- Tap the pan to remove air bubbles.