Pumpkin Cheesecake (Print-Friendly Version)
Smooth pumpkin dessert with warm spices, graham crust, and optional salted caramel drizzle.
# Ingredients List:
→ Crust
01 -
85 g butter melted
02 -
160 g crushed graham crackers
03 -
1.2 g cinnamon ground
04 -
38 g light brown sugar
→ Filling
05 -
680 g softened cream cheese
06 -
45 g sour cream
07 -
3 large eggs
08 -
420 g pumpkin puree
09 -
150 g white sugar
10 -
110 g packed brown sugar
11 -
16 g cornstarch
12 -
0.6 g ground cloves
13 -
2.6 g ground cinnamon
14 -
1.2 g ground ginger
15 -
0.6 g ground nutmeg
→ Salted Caramel Sauce
16 -
5 ml vanilla extract
17 -
150 g sugar white
18 -
1.5 g coarse salt
19 -
57 g butter unsalted, cut up
20 -
80 ml cream for whipping
→ To Serve
21 -
Ground cinnamon for dusting (if you want)
22 -
Whipped cream (optional)
# Detailed Cooking Steps:
01 -
Set oven to 175°C. Wrap a 23 cm springform pan with about five layers of foil so water won’t leak.
02 -
Stir graham cracker crumbs with melted butter, brown sugar, and cinnamon in a bowl. Press it down hard at the bottom of your pan.
03 -
Pop the crust in the oven for 8 minutes. Take it out and let it rest.
04 -
Whisk together white sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and cornstarch in a medium bowl until smooth.
05 -
In a big bowl, whip the softened cream cheese until creamy. Slowly add the sugar and spice mix and blend well.
06 -
Add sour cream and pumpkin puree to the cheese. Stir until it’s all mixed. Beat in eggs one by one, stirring lightly each time so it stays smooth.
07 -
Spread the cheesecake filling over the crust evenly in the pan.
08 -
Place the pan in a large roasting pan. Pour hot water in the roasting pan until it’s about 1.3 cm high but keep the foil dry.
09 -
Bake for 55 to 65 minutes. The top should feel firm but the center should wiggle a bit when you gently shake it.
10 -
Take the pan out and cool it in the water until the water’s warm. Lift the cake out carefully, peel off foil, and finish cooling on a wire rack. Chill covered for at least 4 hours or overnight for best results.
11 -
Heat sugar in a saucepan over medium heat and stir until it melts and turns caramel color. Take off heat, mix in butter till melted, then cream. Stir in vanilla and salt. Set this aside.
12 -
Run a knife around the edges of the cold cheesecake, take off the ring. If you want, add whipped cream, sprinkle cinnamon, and drizzle that caramel on top.
# Helpful Hints:
01 -
Let cream cheese sit out until soft so it mixes smooth.
02 -
Use water bath so cheesecake doesn’t crack while baking.
03 -
Chilling it overnight really helps it set and taste better.