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Pumpkin Cheesecake

This creamy cheesecake pumpkin with ginger skin will be a hit on your Thanksgiving dinner. Every bite was filled with the sweet scent of autumn.



You can make this cheesecake a day earlier than you plan to gather so that you are ready to impress your guests after dinner. This is the proper end to a vacation meal.

Because the cheesecake is very light and soft, it won't feel too heavy when the stomach is full. Give each slice with whipped cream and ginger crumbs when you are ready to serve it.

Can you make a pumpkin cheesecake first?
Yes, you can and I highly recommend you do it. This is not a quick recipe. Cheesecake takes an hour to bake, an hour to rest, and requires at least four hours in the refrigerator (last night is the best).

I recommend making it the day before you plan to serve it, but the cheesecake will be stored for up to 4 days in the refrigerator.

Can you freeze the pumpkin cheesecake?
Yep, you certainly can. This recipe, in particular, will be stored for up to two months in an airtight container. If you really want to plan for the future for a vacation, make it well in advance and then freeze it after being set in the refrigerator for four hours.

Place frozen cheesecake in the refrigerator to thaw overnight before serving.

INGREDIENTS

  • 15 ounces of pumpkin puree (425 grams)
  • 2 1/2 cups (250 grams) gingerbread crumbs
  • 1 1/4 cup (263 grams) packed with pink sugar, divided
  • 6 tablespoons of unsalted butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon of cinnamon powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon clove powder
  • 1/4 teaspoon of nutmeg powder
  • A 24-ounce (678 gram) cream cheese, soft
  • 3/4 cup (178 milliliters) of thick cream
  • 1 tablespoon of vanilla extract
  • 4 large, slightly beaten eggs, room temperature
  • 1 cup (60 grams) of homemade whipped cream


INSTRUCTIONS

  1. Position the oven rack to the third lower position. Preheat the oven to 350 ° F. Wrap the bottom of the 9-inch springform pan tightly with a large sheet of aluminum foil.
  2. Take 4 pieces of connected tissue and fold them in half. Place the folded paper towel on the baking sheet. Spread the pumpkin puree in a layer evenly on tissue and set aside.
  3. Mix ginger crumbs, 1/4 cup brown sugar, and melted butter in a bowl. Toss to join. Press the crumb mixture to the bottom and about 2 inches above the side of the prepared pan. Bake for 10 minutes.
  4. Reduce the temperature of the oven to 300 ° F.
  5. In a small bowl, mix the remaining sugar, salt, cinnamon, ginger, cloves, and nutmeg. Stir with a fork.
  6. Lift one side of the shorter paper towel slightly and gently scrape the pumpkin loose. Lift the edge of the paper towel a little higher and shake it gently. Puree must start to roll up the tissue and form a log. Scrape loose as needed. Transfer the puree to a large bowl.
  7. Add cream cheese, thick cream, and sugar mixture. Beat in medium speed with an electric mixer until smooth and fluffy. Add vanilla and shake at low speed to join. Using a silicone spatula, gently stir the eggs until they are mixed.
  8. Pour the mixture over the crust in a prepared skillet. Place the pan in a roast pan. Fill the roasting pan with enough hot water to reach the top half of the cheese pan.
  9. Bake for 1 hour, OR until the edges are adjusted and the center is rather jiggly. Turn off the oven, leave the cheesecake in the water bath in the oven for another hour.
  10. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outside edge of the cheesecake to loosen it from the pan and allow it to cool completely. Cover and chill for at least 4 hours, preferably overnight.
  11. Lift the sides of the pan and cover the cheesecake with whipped cream before serving.
Make a tip in front
  1. Roasted and cold cheesecake will be stored for up to 4 days tightly closed and stored in the refrigerator.
  2. Cheesecake will be kept tightly closed for 2 months and stored in the freezer. Melt in the refrigerator overnight.


Note
Don't skip step 5! Removing excess moisture from the pumpkin puree is needed to achieve the right texture. 
Oven temperatures can vary, which means your cheesecake might need more time to bake. You will know that it is cooked when the outside edge of the cheesecake feels hard to the touch while the middle looks wet and shakes when shaken. If the cheesecake doesn't look like this after an hour of cooking, let it cook. Then you can turn off the oven and let the cheesecake rest for another hour in the oven.
This recipe is inspired by bakedbyanintrovert

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