Ingredients: |
Ingredients: Crust:
2 cups graham cracker crumbs (about 2 bricks)
6 Tbsp unsalted butter, melted
¼ c. granulated sugar
1 tsp. pumpkin pie spice
Filling:
4 - 8 oz. packages cream cheese, softened
1 c. granulated sugar
¼ c. packed light brown sugar
3 large eggs
1 can (15 oz.) pure pumpkin puree
⅓ c. heavy cream
2 tsp. vanilla
1 Tbsp pumpkin pie spice
|
Directions: |
Directions:1. Preheat oven to 350ºF. Line the outside of a 9 inch springform pan with a double layer of foil.
2. IN a medium bowl, combine the crus ingredients. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
3. Begin to boil a large pot of water for the water bath.
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar, and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin, heavy cream and mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6. Bake 60 minutes, the edges will appear to be set, bu tthe center will still have some jiggle to it. At this point crack the oven door, turn the heat off, and let rest in the cooling oven for at least one hour. Carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours. |
This recipe for Pumpkin Cheesecake is from