How to make Pumpkin Cheesecake: a special and easy dessert
published on 8 September, 2018 at 12:46
Ingredients:
Crust:
125 g cracker crumbs
1 Tbsp. of white granulated sugar
90 g of unsalted butter (melted)
Filling:
678g of softened room temp cream cheese
678g brown sugar
678g of pumpkin puree or pumpkin pie mix
4 large eggs
57.5g sour cream
16g all-purpose flour
3.5g of pumpkin spice
1g of salt
15ml pure vanilla extract
Ahead and preheat the oven to 350 degrees F. Now crumble up the graham crackers.Put these in the food processor. Transfer the graham cracker crumbs to a bowl and then melt 6 tablespoons of butter in the microwave, about 20 seconds, than put that in there. Add sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. Mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then take a9 inch spring form pan. Push the crumbs down and switch to a metal spoon. Push the crumbs down nice and flat, pack it in there. Pre-bake the cake in the oven, 350 F, for 8 minutes. And then just let it sit and cool to room temperature. In the mean time let’s make the filling. Mix the cream cheese with a half cups of packed brown sugar. Push it down a little bit. Come in with a rubber spatula, and scrape down the sides, then set that aside. Take another bowl and then combine, 425 grams, of pumpkin puree, add eggs, vanilla extract, flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it. Pour it the filling on the crust and bake it for 45 minutes, then taste it.
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