Hey guys, today I'll be showing you how to make this easy Pumpkin Cheesecake. By easy, I mean it really is easy. No water bath method is required, and I can guarantee you that your cheesecake will not crack. Follow along and you'll see how I do it!
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup golden brown sugar
8 tablespoons unsalted melted butter
Pumpkin Cheesecake Filling:
15 ounces pumpkin puree
2 teaspoons pumpkin pie spice (add an extra teaspoon for more pumpkin flavor)
4 (8-ounce) packages softened cream cheese
1 1/4 cups granulated sugar
1/4 teaspoon salt
3 large eggs (room temperature)
1/4 cup sour cream
Nonstick foil (for lining the springform pan)
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine 2 cups of graham cracker crumbs, 1/4 cup of golden brown sugar, and 8 tablespoons of melted butter. Mix until well combined.
Line the bottom of a 9-inch springform pan with nonstick foil.
Add the graham cracker mixture to the pan and compress it using your hands or the back of a measuring cup.
Place the springform pan on a baking sheet and bake for 10 minutes. Once done, set aside to cool.
Prepare the Pumpkin Cheesecake Filling:
In a bowl, mix 15 ounces of pumpkin puree and 2 teaspoons of pumpkin pie spice. Set aside.
In a stand mixer fitted with the paddle attachment, add 4 (8-ounce) packages of softened cream cheese. Ensure the cream cheese is at room temperature to avoid clumps.
Add 1 and 1/4 cups of granulated sugar and 1/4 teaspoon of salt to the cream cheese. Beat on high speed until smooth, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add 3 eggs, one at a time, lightly whisking each egg before adding. Mix just until the yellow streaks disappear.
While still mixing on low speed, add 1/4 cup of sour cream and the pumpkin puree mixture. Mix until just combined, scraping down the sides of the bowl as needed.
Assemble and Bake:
Pour the cheesecake batter into the cooled graham cracker crust and smooth the top with a spatula.
Place the cheesecake on a baking sheet and bake at 350°F (175°C) for 15 minutes. Then, reduce the temperature to 250°F (120°C) and bake for an additional 1 hour and 30 minutes.
Turn off the oven and let the cheesecake cool inside without opening the oven door. This gradual cooling helps prevent cracks. Once completely cool, refrigerate for at least 4 hours before serving.
Conclusion:
Once chilled, remove the cheesecake from the springform pan. Serve as is, or top with whipped cream, cinnamon, pecans, or a caramel drizzle.
I hope you guys enjoyed watching this recipe and I hope you guys make this cheesecake. If you do, please leave some feedback. I'd love to know how it turns out. Make sure to share, like, comment so you never miss out on any of our new recipes. See you next time!
Created by: Simply Home Cooked
Hey guys, today I'll be showing you how to make this easy Pumpkin Cheesecake. By easy, I mean it really is easy. No water bath method is required, and I can guarantee you that your cheesecake will not crack. Follow along and you'll see how I do it!
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup golden brown sugar
8 tablespoons unsalted melted butter
Pumpkin Cheesecake Filling:
15 ounces pumpkin puree
2 teaspoons pumpkin pie spice (add an extra teaspoon for more pumpkin flavor)
4 (8-ounce) packages softened cream cheese
1 1/4 cups granulated sugar
1/4 teaspoon salt
3 large eggs (room temperature)
1/4 cup sour cream
Nonstick foil (for lining the springform pan)
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine 2 cups of graham cracker crumbs, 1/4 cup of golden brown sugar, and 8 tablespoons of melted butter. Mix until well combined.
Line the bottom of a 9-inch springform pan with nonstick foil.
Add the graham cracker mixture to the pan and compress it using your hands or the back of a measuring cup.
Place the springform pan on a baking sheet and bake for 10 minutes. Once done, set aside to cool.
Prepare the Pumpkin Cheesecake Filling:
In a bowl, mix 15 ounces of pumpkin puree and 2 teaspoons of pumpkin pie spice. Set aside.
In a stand mixer fitted with the paddle attachment, add 4 (8-ounce) packages of softened cream cheese. Ensure the cream cheese is at room temperature to avoid clumps.
Add 1 and 1/4 cups of granulated sugar and 1/4 teaspoon of salt to the cream cheese. Beat on high speed until smooth, scraping down the sides of the bowl as needed.
Reduce the mixer speed to low and add 3 eggs, one at a time, lightly whisking each egg before adding. Mix just until the yellow streaks disappear.
While still mixing on low speed, add 1/4 cup of sour cream and the pumpkin puree mixture. Mix until just combined, scraping down the sides of the bowl as needed.
Assemble and Bake:
Pour the cheesecake batter into the cooled graham cracker crust and smooth the top with a spatula.
Place the cheesecake on a baking sheet and bake at 350°F (175°C) for 15 minutes. Then, reduce the temperature to 250°F (120°C) and bake for an additional 1 hour and 30 minutes.
Turn off the oven and let the cheesecake cool inside without opening the oven door. This gradual cooling helps prevent cracks. Once completely cool, refrigerate for at least 4 hours before serving.
Conclusion:
Once chilled, remove the cheesecake from the springform pan. Serve as is, or top with whipped cream, cinnamon, pecans, or a caramel drizzle.
I hope you guys enjoyed watching this recipe and I hope you guys make this cheesecake. If you do, please leave some feedback. I'd love to know how it turns out. Make sure to share, like, comment so you never miss out on any of our new recipes. See you next time!
Created by: Simply Home Cooked
