Deliciously light and fluffy Pumpkin Cheesecake with Optional pecans or walnuts in the crust. I topped this with caramel and whip cream, but is personal preference. I prefer this plain or with whip cream.
1/3CupPacked Light Brown Sugar ( 1/4 C to make less sweet)78g
4largeEggs
15ozPumpkin Puree431 grams
1/3CupHeavy Cream
1/4 CupSour Cream61 grams
2tbspGround Cinnamon5 grams
1/2tspGround Nutmeg2 grams
1/2 tspGround Ginger2 grams
1/12 tspGround Allspice2 grams
Instructions
Crust
preheat oven to 350 degrees
mix graham crackers, nuts, and butter into bowl (use 1/2 Cup more graham cracker if you do not use nuts
1 1/2 Cup Graham Crushed Crackers, 6 tbsp unsalted butter, 1/2 Cup Crushed pecans or walnuts, optional
lightly spray 10 inch spring form pan with oil
press graham and nut mixture into bottom of pan. I used a large flat spatula
bake at 350 degrees fahrenheit for 7 minutes
let cool before adding cheesecake mixture
Pumpkin Cheesecake
Boil water for water bath
Whip cream cheese, sugar until light and fluffy
5 8 oz Cream Cheese, 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet), 1 Cup Sugar (3/4 C to make it less sweet)
add pumpkin puree and mix
15 oz Pumpkin Puree
add heavy cream, sour cream, vanilla and spices and mix
1/3 Cup Heavy Cream, 1/4 Cup Sour Cream, 2 tbsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 1/2 tsp Ground Ginger, 1/12 tsp Ground Allspice
add eggs and mix until just combined
4 large Eggs
add mixture to cooled spring form pan
add spring form pan to water bath and cover spring form pan 1/2 way with boiling water
bake at 350 degrees fahrenheit for 70 minutes
turn off oven, crack the oven door 1 inch and cook for 30 minutes
let cool for 2 hours
slice and serve for warm and fluffy, otherwise chill for 30 minutes after cooling
Notes
Remember recipes are guides. Baking does need to be a little more exact. Feel free to add a little less sugar, spices and remove nuts from crust. I hope you enjoy!