Pumpkin Cheesecake

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Happy Sunday everyone! I hope you all had an awesome and spooky Halloween!

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Is it healthy? No. Is it fantastic? Absolutely. 

I’ve made cheesecake plenty of times, but this has been the most successful one yet, with no cracks! I’ve had no luck with water baths for cheesecakes- even when I wrap the pan in tons of layers of foil, somehow the water still boils over and gets into the cheesecake. It’s a huge bummer really, because cheesecakes take so many ingredients that once it’s ruined, who wants to do it again?

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So this time I skipped the water bath, and I added a little flour to the mix to stabilize everything a bit more. It turned out beautifully, and it’s actually the only cheesecake I’ve ever made without a crack in it!

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Plus, it’s pumpkin. If you aren’t craving pumpkin by now, I’d say it’s about time!  We had a Halloween party with pumpkin carving, scary movies, and tons of comfort food, so this baby fit right in.

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I really love cheesecake, so I’m super excited that this one turned out so beautifully! The truth is though, even with a giant crack down the center, it’s still cheesecake guys, and it still tastes awesome. Just cover it up with some whipped cream, and pretend it never happened!

Pumpkin Cheesecake

Ingredients

  • 20 crispy gingersnap cookies, crushed
  • 3 tbs. melted butter
  • 4 8oz. pkgs. cream cheese, softened
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pumpkin puree
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 1/2 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 cup flour

Instructions

  • Preheat the oven to 350 degrees, and line a springform pan with parchment, and grease it.
  • Mix the crumbled gingersnaps and melted butter until it has an even consistency.
  • Pour the gingersnap mix into your pan, and push with the bottom of a glass to the bottom of the pan, and up the sides about half-way.
  • In a large mixing bowl, beat the cream cheese, sugar, and brown sugar until fluffy.
  • Add in the pumpkin, eggs, vanilla, and heavy cream, and beat until smooth.
  • In a small bowl, stir the salt, nutmeg, cinnamon, allspice, cloves, and flour. Whisk it into the cheesecake mixture.
  • Pour batter into your pan, over the prepared crust, and bake for 1 hour.
  • After the hour, turn off the oven, and leave the door closed. Let the cheesecake cool in the oven for about 4-5 hours.
  • Remove the cheesecake, cover, and refrigerate for at least 5 hours.
  • Top with whipped cream, or eat it plain!
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Comments

  1. Leave a Reply

    Andi M
    September 7, 2016

    Hi! I put this cheesecake in the oven and then realized that I had a can of pumpkin still sitting on the counter! Remember to add the pumpkin in the instructions :) I'm excited to see how it turns out.

    • Leave a Reply

      nmespinosa12@gmail.com
      January 16, 2017

      Oh gosh, sorry about that!! I've updated, thanks for letting me know!

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