Receta Pumpkin Cheesecake
Anyone else tired of everything pumpkin yet?
Yea, me neither.
I’m a HUGE fan of cheesecake,
but when I was a kid I thought the idea was kind of gross. Cheese + cake? Ewww....
but then I actually tried some and I fell in love.
This particular recipe I’ve
been tinkering with for several years. The first time I made it was the same
Thanksgiving I made the Smoked Gouda and Sausage stuffed Mushrooms. I’m pretty
sure I’ve made it every holiday season since then, and each time I’ve adjusted
it a little bit to get the balance just right.
After six years, I’m pretty
sure I've gotten it just where I want it. The cheesecake is smooth and silky,
and the flavor hits all the pumpkin pie notes you’d expect and could possible
want. It makes me happy just thinking about it.
1 ½ cups crushed graham
crackers
- 5 Tbl butter, melted
- 3 packages of 8oz cream
- cheese, softened
- 1 tsp vanilla extract
- 1 ¼ cups canned pure
- pumpkin
- 1 tsp cinnamon
- ¼ tsp allspice
- * 10” or 9” springform pan
- 1- Preheat oven to 350
- degrees. In a medium bowl combine crushed graham crackers, sugar and melted
- butter. Mix together until cracker crumbs absorb the butter and are moist. Press
- into the bottom of the springform pan and up the sides about ¾ the way up. Bake
for 6-8 minutes and then set aside.
2 – In a large bowl mix
together cream cheese, sugar and vanilla. Beat with a mixer until smooth and
creamy. Next add pumpkin and spices and mix well. Lastly, add eggs and mix
slowly until just fully incorporated. Do not over beat once you add the eggs.
3- Pour filling into crust
and bake for 40-55 minutes or center still slightly jiggles. Remove from oven
and let come to room temperature, then refrigerate until fully chilled. About
4-5 hours.
4- Once cheesecake is fully
chilled run knife around edge to loosen, then remove springform pan and serve.
Happy Pumpkin Season!