Pumpkin Cheesecake
The key to cooking cheesecake is cooling it down super duper slowly. Cool it too fast, and it will crack! Try this baking method on your next cheesecake, and let us know how it goes!
Ingredients
Prep time: 20 minutes
Cooking time: 75 minutes cooking, 90+ minutes cooling
Yield: 8” cheesecake
Crust
2c graham cracker crumbs
4 tbs sugar
7 tbs melted butter
Cheesecake
3, 8oz packages of cream cheese
1 can (15 oz) pumpkin puree
1 1/4c sugar
2 tbs pumpkin pie spice
4 eggs
2 tbs vanilla
1/2c sour cream
Baking the Crust
Pre-heat your oven to 350F
In a mixing bowl combine the graham cracker crumbs, sugar, and melted butter
Stir until everything is wet and the consistency of sand
Pour into a 8” springform pan, and press the crumb mixture to the bottom and about 1/2 to 3/4 the way up the side. I use either the bottom of a measuring cup our a spatula to compact the crust and make sure it’s even.
Bake for 6 min, until golden brown. Remove and let cool.
Making the Filling and Baking
Turn oven down to 325F
While the crust is cooling, place the cream cheese in a mixing bowl and using a paddle attachment, mix on a medium setting for 2-3 minutes.
Add the pumpkin, sugar, sour cream and combine. Ensure the sides are scraped down frequently.
Add the pumpkin pie spice, and vanilla. Mix to combine.
In a separate bowl, beat the eggs together and then add to the cream cheese mixture. Combine on medium speed, until everything is incorporated.
Tap the bottom of the bowl on the counter for about 60 seconds to bring all of the bubbles to the top
Pour into your crust.
Bake at 325F for 30 minutes. Without opening the door, turn the oven down to 250F and bake for another 45 minutes. Still don’t open the door, turn the oven off and let the cheesecake sit for 30 minutes. Crack the door open just slightly and let the cheesecake sit for another 60 minutes. At this point you can remove it from the oven, and let cool to room temperature on the counter. Then transfer to the fridge overnight to finish cooling.
