Creamy Pumpkin Cheesecake Delight (Printable Version)
A creamy pumpkin dessert with spiced flavors, graham crust, and optional salted caramel sauce topping.
# Ingredients Required:
→ Crust
01 -
160 g graham cracker crumbs
02 -
85 g melted unsalted butter
03 -
38 g light brown sugar
04 -
1.2 g ground cinnamon
→ Filling
05 -
150 g granulated sugar
06 -
110 g packed brown sugar
07 -
2.6 g ground cinnamon
08 -
1.2 g ground ginger
09 -
0.6 g ground nutmeg
10 -
0.6 g ground cloves
11 -
16 g corn starch
12 -
680 g cream cheese, brick style, softened
13 -
420 g pumpkin puree
14 -
45 g sour cream
15 -
3 large eggs
→ Salted Caramel Sauce
16 -
150 g white sugar
17 -
57 g unsalted butter, cut into pieces
18 -
80 ml whipping cream
19 -
5 ml vanilla extract
20 -
1.5 g coarse salt
→ To Serve
21 -
Whipped cream (optional)
22 -
Ground cinnamon (optional)
# Guide to Cooking:
01 -
Preheat the oven to 175°C. Wrap the bottom and sides of a 23 cm springform pan with aluminum foil, folding about five layers to fully cover the edges.
02 -
Combine graham cracker crumbs, melted butter, light brown sugar, and cinnamon in a medium bowl. Press mixture firmly onto the bottom of the prepared pan.
03 -
Bake the crust for 8 minutes. Remove from oven and set aside.
04 -
In a medium bowl, whisk together granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and corn starch until evenly combined.
05 -
In a large bowl, beat softened cream cheese until smooth. Gradually add the sugar-spice mixture and blend thoroughly.
06 -
Mix in sour cream and pumpkin puree until fully incorporated. Add eggs one at a time, mixing gently after each addition to prevent overmixing.
07 -
Pour the filling evenly over the pre-baked crust in the springform pan.
08 -
Place the filled springform pan in the center of a large roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately 1.3 cm high, ensuring the foil wrap remains intact.
09 -
Bake for 55 to 65 minutes, or until the top is set but still slightly jiggly in the center when nudged.
10 -
Remove roasting pan from oven and allow cheesecake to cool in the water bath until water is lukewarm. Carefully lift cheesecake out, remove foil, and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.
11 -
Over medium heat, cook sugar in a medium saucepan, stirring constantly until it melts and turns amber. Remove from heat and whisk in butter until melted, followed by cream. Stir in vanilla extract and salt. Set aside.
12 -
Run a thin knife around the sides of the chilled cheesecake and release the pan ring. Optionally, top with whipped cream, a sprinkle of cinnamon, and drizzle with salted caramel sauce.
# Extra Suggestions:
01 -
Ensure cream cheese is at room temperature before mixing for a smooth texture.
02 -
Use a water bath to prevent cracking during baking.
03 -
Chill overnight for optimal flavor and firmness.