Pumpkin Cheesecake
Creamy pumpkin filling baked in a flaky pastry shell, topped with whipped cream for a delightful dessert.
Creamy pumpkin filling baked in a flaky pastry shell, topped with whipped cream for a delightful dessert.
- Carbohydrate 115.985208290322 g
- Cholesterol 9.8 mg
- Fat 2.60766641025641 g
- Fiber 2.00641660900605 g
- Protein 8.34380923076923 g
- Saturated Fat 1.63707121794872 g
- Serving Size 1 1 recipe (351g)
- Sodium 257.895564102564 mg
- Sugar 113.978791681316 g
- Trans Fat 0.20872891025641 g
- Calories 503 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.
Substituting canned sweet potato puree for pumpkin puree changes the moisture level and yields a denser, starchier crumb that requires an extra five minutes in the oven. Standardizing costs means utilizing prepared pastry shells rather than making dough from scratch, which saves both butter and flour expenditures. Combining cream cheese blocks thoroughly with white sugar at room temperature prevents lumps without requiring a specialized stand mixer, provided a standard handheld electric beaters set is used at medium speed. Integrating eggs sequentially rather than all at once incorporates necessary air while preventing the batter from breaking.
Baking at 350 degrees Fahrenheit for fifty minutes relies heavily on proper oven calibration, so verifying internal temperatures with an independent oven thermometer is recommended. Recognizing doneness requires watching for a set outer rim and a center that retains a slight jiggle before residual heat finishes the set. Inserting a knife into the center safely tests internal structure without tearing the delicate top layer, provided the blade is wiped clean between checks. Allowing complete cooling at room temperature before refrigeration prevents condensation from pooling on the pastry surface.
Dividing the batter evenly across two separate eight-inch shells ensures uniform baking times and prevents deep-dish density issues that lead to raw centers. Purchasing bulk cream cheese packages during dairy sales reduces overall dessert expenses significantly while maintaining the exact fat ratios needed for structural integrity. Utilizing standard spices like cinnamon, nutmeg, and ginger individually rather than buying proprietary pumpkin pie spice blends maximizes flavor control and utilizes existing pantry inventories. Measuring salt precisely at one-quarter teaspoon balances the sweetness of the sugar and enhances the natural earthiness of the squash.
Consuming leftovers within three to four days ensures optimal crust texture before moisture softens the pastry shell permanently. Storing slices in an airtight container lined with paper towels absorbs excess condensation generated during refrigeration. Repurposing day-old slices into a layered breakfast parfait with crushed graham crackers and plain yogurt utilizes surplus portions effectively. Freezing individual portions wrapped tightly in plastic wrap extends storage viability up to one month without compromising structural density.
