Pumpkin Cheesecake

In this recipe I used a water bath. Water baths help with making sure your cheesecake doesn’t crack. But no worries at all, if you choose to not use a water bath that is fine! If the desert presents itself with any cracks, there’s nothing a little whip cream and topping won’t cover!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F

Step 2

In a mixing bowl, combine the cream cheese, granulated gust, and brown sugar until fluffy.

Step 3

Add in eggs and pumpkin purée and mix once more. Finally, add in vanilla extract, pumpkin pie spice, nutmeg, and cinnamon!

Step 4

Wrap 2 pieces of foil paper around the cheesecake pan. This will help with making sure the water doesn’t find its way into the pan during the water bath. Dust the crust with nutmeg! Pour filling into crust. Place pan in a larger pan and pour hot water into the larger pan until it is about half way up the side of the cheesecake pan!

Step 5

Bake the cheesecake in water bath for 60 minutes. The edges of the crust should be set while the middle of the cheesecake should jiggle.

Step 6

Once it is done baking, open the oven door, turn the oven off, and let the cheesecake sit in the cooling oven for 1 hour. Afterwards remove the cheesecake pan from the water bath and set out to cool completely.

Step 7

After cooling, place in the refrigerator to completely chill overnight (or for at least 6 hours)

Step 8

When ready to serve, top off with your favorite whip cream, dust with nutmeg and pumpkin pie spice!