Yummy Pumpkin Cheesecake
Pumpkin Spice Season is my favorite and for those of you who don’t know me, I LOVE CHEESECAKES! Not those fancy double chocolate ones or anything. I like a classic cheesecake (usually with a fruit coulee or something). However, in the Fall I always make a Pumpking Cheesecake, and at Christmas I always make an Egg Nog Cheesecake (so make sure you check back for that one). If you double the recipe or add 0.5 then you have the ability to make individuals cheesecake cups also! Minimally you will need a 9 Inch Spring Form Pan for this recipe and an oven bag!
Serving Size: 1 Cheesecake
Crust Ingredients
2 Cups Graham Cracker Crumbs
1/3 Cup Sugar
2.5 Tbsp. Melted Butter
Filling Ingredients
16oz. Brick Style Cream Cheese, softened at room temperature
1 Cup Pumpkin Puree
3/4 Cup Sugar
3 Large Eggs, at room temperature
2 Tsp. Vanilla
1.5 Tsp. Pumpkin Spice
1/2 Tsp. Ground Cinnamon
1 Can Whip Cream (optional)
Directions
Pre-heat oven to 325F degrees. Combine the 3 crust ingredients into a medium bowl and mix until fully combined. Scoop the mixture into your spring form pan and press it down firmly onto the bottom and 1.2 way up the sides of the pan.
Bake for 5-8 minutes and then remove from the oven to cool slightly.
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Scrape the side of the bowl then add sugar and vanilla. Mix well. Next, add the pumpkin puree, cinnamon and pumpkin spice and mix until fully combined.
Add the eggs one at a time and mix on low speed until just combined. CAUTION DO NOT OVER MIX! Over mixing can either cause the center of your cake or cupcakes to sink, or potentially cracking due to air pockets.
Scoop the filling mixture into the pan and ensure it is spread evenly. Place the spring form pan into an oven bag with the top open and place in a roasting pan. Pour hot water into the roasting pan filling the bottom about 1-2 inches.
Move the roasting pan to the oven and bake for 60 minutes or until the center of the cheesecake is almost set. Remove and allow to cool. As it cools, the crust will pull away from the pan. Allow the cheesecake to cool 5-6 hours in the fridge then remove from the pan, cut into pieces and serve with whip cream!
If you are baking cheesecake cups instead, you would press the graham crust into the bottom of the cupcake liners and fill each cupcake about 3/4 with filling mix. No need for an oven bag here. Bake for 25-30 minutes or until centers are set. Remove, cool then serve!
