Classic Pumpkin Cheesecake Recipe : ChefSane

Ah, the classic Pumpkin Cheesecake – a fall favorite that brings together the comforting warmth of pumpkin spices with the creamy richness of your favorite cheesecake. Toe-curlingly good, this cheesecake is a dessert that adds a touch of elegance to any occasion. Be it a Halloween bash, Thanksgiving dinner, or a cozy autumn get together with friends. I promise you, dear reader, once you bite into a slice of this symphony of flavors, there would be no going back.

Made with a buttery graham cracker crust, a creamy cream cheese filling, and a kick of your favorite fall spices (I��m looking at you, cinnamon), this Classic Pumpkin Cheesecake is for those of us who are helplessly entranced by both pumpkin pie and cheesecake. We��re looking at an easy recipe with high guaranteed satisfaction. So, shall we dive in?

But hold on to your aprons! Before we proceed, let��s prep our kitchen space with the necessary ingredients and tools.

Ingredients & Equipment You’ll Need

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 cups pumpkin puree
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
2- cups cream cheese
4 eggs

For equipment:

9-inch Springform pan
Mixer

Actual pumpkin, not the canned stuff, is the real star to achieve a scrumptious, authentic pumpkin flavour, while cream cheese provides that desired creamy texture. The spices are what make this cake undeniably fall, and every ingredient on this list plays a starring role in creating the perfect classic pumpkin cheesecake. Remember, all measurements are exact, and skimping or adding on any can tip the balance off!

How To Make Classic Pumpkin Cheesecake Recipe

1. Preheat your oven to 350��F. In a medium mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch Springform pan and place in the oven for 10 minutes to set.
2. In a separate bowl combine pumpkin puree, granulated sugar, salt, cinnamon, and ginger. Stir until thoroughly mixed.
3. In a large mixing bowl beat cream cheese until smooth. Gradually beat in pumpkin mixture.
4. Add eggs, one at a time, beating after each addition. Pour this mixture over the crust in the pan.
5. Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the cake comes out clean.
6. Allow the cake to cool in the pan before transferring to a plate.

Tips For The Best Results

Make sure all ingredients are at room temperature before starting.

Don��t overmix the batter.

Always use a water bath for baking any cheesecake.

Storage Tips

Cover with plastic wrap or foil and store in the refrigerator. It can last up to 4 days.

Can also be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Q: Can this be made gluten-free?
A: Absolutely! Just use your favorite gluten-free cookies for the crust.

Q: Can I use a different type of crust?
A: Of course! Oreo crust or ginger snap crust also works well.

Q: Can I use canned pumpkin puree?
A: Yes, you certainly can. But I recommend fresh pumpkin for the best flavor.

Q: Can I use a different type of cheese other than cream cheese?
A: It's best to stick with cream cheese for this specific cheesecake recipe. Other cheese might alter the taste and texture.

Q: How can I prevent my cheesecake from cracking?
A: Ensure the cheesecake cools in the oven with the door slightly ajar to help prevent cracks.

Nutritional Facts of Classic Pumpkin Cheesecake Recipe

Per serving: 396 calories; protein 5.5g; carbohydrates 24.7g; fat 32.6g; cholesterol 159.3mg; sodium 386.1mg.

Alright folks, that��s it! A velvety-smooth, rich, and creamy Classic Pumpkin Cheesecake that is out of this world! Drizzle some caramel sauce, or serve as it is, because any way you slice it, it's fall dessert perfection. Once you master this pumpkin cheesecake recipe, every autumn dinner isn��t complete without it.