Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 3 large eggs, 1 can 15 oz. pumpkin purée, 2 tsp vanilla extract, 1 tbs pumpkin pie spice, 1 tsp nutmeg, 1 tsp cinnamon; 2 1/2 sticks of cream cheese, softened, 1/4 cup brown sugar & 1 cup granulated sugar; Heavy duty aluminum foil, 1 Graham Cracker crust, 1/2 tsp nutmeg, 3 cups hot water; Whipped Cream, 1/2 tsp nutmeg, 1/2 tsp pumpkin pie spice

8 steps

Prep:25minCook:1h

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!

Updated at: Thu, 17 Aug 2023 02:54:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories356.6 kcal (18%)

Total Fat21.7 g (31%)

Carbs35.9 g (14%)

Sugars25.9 g (29%)

Protein5.6 g (11%)

Sodium235.5 mg (12%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3eggs

large

15 ozpumpkin purée

2 tspvanilla extract

1 Tbspumpkin pie spice

1 tspnutmeg

1 tspcinnamon

2.5 stickscream cheese

softened

¼ cupbrown sugar

1 cupgranulated sugar

Heavy duty aluminum foil

1Graham Cracker crust

½ tspnutmeg

3 cupswater

Whipped Cream

½ tspnutmeg

½ tsppumpkin pie spice

Instructions

Step 1

Preheat oven to 350°F

OvenPreheat

Step 2

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

MixerMix

cream cheese2.5 sticks

brown sugar¼ cup

granulated sugar1 cup

Step 3

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

MixerMix

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!

Heavy duty aluminum foil

Graham Cracker crust1

nutmeg½ tsp

water3 cups

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.

OvenHeat

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)