Try this Pumpkin Cheesecake recipe, or contribute your own.
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 1/2 cups granulated sugar
- whipped cream
- 1/4 tsp. ground cloves
- 1 tsp. ground ginger
- 2 1/2 cups graham cracker crumbs
- 1/4 cup to 3/4 cup unsalted butter (melted (i prefer 3/4 cup for a moist and dense crust, some comm
- 1 1/2 tsp. salt (divided)
- 2 lb (four 8-ounce packages) cream cheese, softened
- 1 can (15 oz) pure pumpkin
- 6 large eggs (lightly beaten)
- 1 tbsp. vanilla extract
- 2 1/2 tsp. ground cinnamon
- chopped pecans (optional)
- Carbohydrate 16.6252254376294 g
- Cholesterol 251.662829167851 mg
- Fat 23.1694276045312 g
- Fiber 1.23268958421548 g
- Protein 9.14100791675598 g
- Saturated Fat 9.97847797522694 g
- Serving Size 1 1 Serving (205g)
- Sodium 214.157993751246 mg
- Sugar 15.3925358534139 g
- Trans Fat 2.29946768126877 g
- Calories 306 calories
Step-by-step
- Ingredients : 1/4 cup granulated sugar, 1/4 cup sour cream, 2 1/2 cups granulated sugar, whipped cream, 1/4 tsp. ground cloves, 1 tsp. ground ginger, 2 1/2 cups graham cracker crumbs, 1/4 cup to 3/4 cup unsalted butter (melted (i prefer 3/4 cup for a moist and dense crust, some comm, 1 1/2 tsp. salt (divided), 2 lb (four 8-ounce packages) cream cheese, softened, 1 can (15 oz) pure pumpkin, 6 large eggs (lightly beaten), 1 tbsp. vanilla extract, 2 1/2 tsp. ground cinnamon, chopped pecans (optional)
Room-temperature dairy prevents curdling and lumps in dense batters. Cold cream cheese traps air pockets, producing an uneven crumb structure upon baking. Soften blocks on the counter for two hours before mixing. Pure pumpkin puree introduces excess water, diluting the structural integrity of the curd. Whisking spices directly into the fat-soluble butter distributes cinnamon, ginger, and cloves evenly throughout the mass. Graham cracker crusts require thorough saturation to withstand prolonged refrigeration without crumbling.
Overbeating incorporates excess air, causing the surface to crack during cooling. Mixing on low speed keeps incorporation minimal once the eggs join the batter. Bake in a water bath to insulate the custard from direct heat, maintaining a steady ambient oven temperature of 325 degrees Fahrenheit. Chill the finished dessert for at least four hours before slicing to allow the starches and proteins to fully set.
Walnuts substitute successfully for pecans in optional toppings if regional availability dictates.
