Every year I always seem to have pumpkin pie and that was until last year. Last year I had made a double layered pumpkin cheesecake and it was pretty simple to make without to much of a hassle in the kitchen. I was even able to make it into a triple layered, by adding dulce de leche to the bottom. This year I feel the need to up the difficulty since I will be making less desserts. So a classic pumpkin cheesecake will be made and this one will require more time on it.
Here are the ingredients needed for this recipe:
- 2/3 cup light brown sugar
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1/4 tsp. salt
- 16 oz. cream cheese, room temperature
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 1 cup graham cracker crumbs
- 1/2 cup ginger cookie crumbs
- 1 Tbsp. sugar
- 1/4 cup unsalted butter, melted
Step 1: Preheat the oven to 350°F.
Step 2: Butter a 9-inch spring-form pan.
Step 3: In a medium bowl, combine all the crust ingredients until moistened.
Step 4: Press the mixture into the bottom of the pan evenly.
Step 5: Bake crust for 8-10 minutes and cool on wire rack while making the filling.
Step 1: In a medium bowl, combine the first 7 ingredients (the dry ingredients); set aside.
Step 2: In a large bowl, beat the cream cheese until smooth, about 2 minutes.
Step 3: Gradually add the dry mixture and beat until creamy and smooth, about 1-2 minutes.
Step 4: Add the eggs, one at a time, beating well after each addition.
Step 5: On the last egg add the vanilla, pumpkin, and sour cream.
Step 6: Pour the filling over the crust and place pan onto a baking sheet.
Step 7: Set cake on the middle rack.
Step 8: Place a pan on the bottom shelf filled halfway with hot water.
Step 9: Bake for 30 minutes.
Step 10: Reduce the temperature to 325°F and bake for 10-20 minutes, or until the edges are puffed and the center is still wet and wobbles when gently shaken.
Step 11: Remove from the oven and place on a wire rack to cool.
Step 12: Run a knife around the edge to loosen the cake from the pan.
Step 13: Place foil on the top of the pan to cool slowly.
Step 14: When fully cooled, cover with plastic wrap and refrigerate overnight.
Step 15: Gently run a knife around the edge and carefully release the pan from the cake.
Step 15: (Optional) Garnish with piped whipped cream. (I did this to cover the cracks, you can decorate it in any way you prefer.)