Pumpkin Cheesecake Recipe
Makes 1 (9-inch) Cake
Welcome fall with this seasonal dessert, layered with graham cracker crumbs, rich cheesecake, and a spiced pumpkin topping.
- 2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- BASE FILLING:
- 2 pounds cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup heavy cream, room temperature
- Zest of 1 orange
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- PUMPKIN LAYER:
- 1 cup sour cream, room temperature
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Whipped cream
- Ground nutmeg
- Preheat oven to 300°F.
- Make crust: Combine crumbs and butter. Press into bottom of 9-inch springform pan.
- Make base layer: On low speed, beat together cream cheese and sugar with electric mixer until soft and creamy. Beat in eggs, one at a time, followed by egg yolks, cream, orange zest, and vanilla until smooth. Lastly, add in flour and mix until just combined.
- Pour batter into pan. Bake 90 minutes or until temperature of cake measured at center with probe thermometer is 160°F. The center will be fairly set but still jiggle. Remove cake from oven and let rest 20 minutes. Leave oven on for step 6.
- Make pumpkin layer: In mixing bowl, whisk together ingredients for pumpkin layer.
- Spread pumpkin mixture over rested cheesecake. Return cake to oven and bake 15 minutes.
- Remove cheesecake from oven. Cool on wire rack. Once cool, refrigerate for at least 8 hours before serving. Serve with whipped cream and a sprinkle of nutmeg, if desired.
- Cook's Tip:
- To prevent cheesecake from cracking: Do not overbeat cheesecake mixture. Release sides of crust from pan while cooling. Allow to cool slowly and fully before placing in refrigerator to avoid a large temperature drop.
Nutrition:Amount Per Serving (based on 19 servings)
Fat: 49 g
Saturated Fat: 27 g
Cholesterol: 245 mg
Sodium: 400 mg
Carbohydrates: 54 g
Fiber: 1 g
Sugar: 40 g
Protein: 11 g
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