11/13/14

Easy Pumpkin Cheesecake Recipe


Easy Pumpkin Cheesecake. Cracked but still tastes fantastic. Use a waterbath next time.

Pumpkin Cheesecake

I love all kinds of cheesecake and try to make them anytime I get a chance. Here's one for an easy pumpkin cheesecake that you can use for the fall and winter holidays. The video below is what I followed.

Ingredients for the crust:
  • 2 cups gingersnap crumbs
  • 3 tbsp all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1 large egg yolk

Ingredients for the filling
  • 4 (8-oz) packages cream cheese, room temp
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 (15-oz) cans pure pumpkin puree
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoons bourbon whiskey (optional)
  • 1/4 cup all purpose flour

Directions:

Preheat oven to 325 deg F.

Make the crust:


Crush ginger snaps into fine crumbs enough for 2 cups.

In a mixing bowl, add crumbs, flour, brown sugar and melted butter. Mix well until the texture is like moist sand.

Add egg yolk and continue to mix until well blended.

Prepare 9 in spring form pan by spraying Canola or similar non-stick spray.

Pour crumb mix and press firmly to the bottom and 1 inch to the side.

Wrap the spring form pan with aluminum foil without covering the top (see video). And place on a large roasting pan. Set aside.

Make the filling:

In a large mixing bowl, add cream cheese, brown sugar and white sugar. Mix until light and fluffy.

In a separate bowl, add pumpkin puree, cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, bourbon whiskey (optional), flour, eggs and egg yolks. Whisk until smooth.

Add cream cheese mix and continue to whisk until smooth.

Pour filling into the spring form pan. Use a spatula to even the top.

Pour water into the roast pan to complete the water bath. Fill to 1/2 up the pan.

Bake for 1 1/2 to 2 hours or until internal temperature is between 155 - 160 deg F.

Run a knife around the edges so the cheesecake doesn't stick to the pan.

Let cool in warm oven with door cracked open for at least 1 hour. This should prevent cracks (but not for the above image, still tastes great).

Remove from oven. Remove aluminum foil wrap. Let cool to room temperature.

Then cover it up completely (aluminum foil ok) and chill in refrigerator for a few hours to overnight.

Enjoy!

Easy Pumpkin Cheesecake Recipe for Thanksgiving, Christmas or any occasion. Or just make one and enjoy coz it tastes good.

Here's the video below:

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