As the cool autumn breeze whisks past and the leaves on the trees turn orange, it must mean one thing: pumpkin season is upon us! This is the time of year when chefs, bakers, and food enthusiasts get to work showcasing the sweet, orange gourd in all of its wonderful glory.
One of the most delectable classics made with pumpkin is the cheesecake. Overlapping layers of velvety pumpkin flavor, tangy cream cheese, cinnamon, nutmeg and other fragrant spices are a match made in heaven. The combination of salty, sweet and spicy make this pumpkin cheesecake recipe a crowd favorite, and it’s time you added it to your repertoire!
The ingredients that go into making this pumpkin cheesecake are a foodie’s paradise! There’s the delectable cream cheese which provides the perfect balance of salt and creaminess along with the pure of canned pumpkin puree. Furthermore, brown sugar adds a bit of molasses flavor, and eggs serve as a binding agent to keep the mixture together.
A pinch of salt, a bit of cinnamon, ginger, cloves and nutmeg will further add to the complexity of the flavor profile and bring out the earthy nature of the pumpkin flavor. Then finally crushed gingersnaps will serve as the crust, because what’s a cheesecake without its crunchy edge?
Making this gourd-filled dream is easier than it looks! Start out by preheating the oven, setting it to 350 degrees Fahrenheit. Start by prepping the crust by crushing the gingersnaps together with melted butter. Add the mixture to the bottom of a greased nine-inch springform pan. Place it in a 200 degree Fahrenheit oven and allow it to bake until it’s nice and crunchy.
Then, start whipping up the pumpkin cheesecake. In a medium-sized bowl, mix together the cream cheese until it becomes smooth. Beat in the pumpkin puree, brown sugar and eggs until it’s all combined. Throw in a pinch of salt, the over-mentioned spices, and whisk. Then finally, pour the mixture over the crust in the pan and place in the 350-degree oven. Bake it for 45 minutes until the edges are slightly brown and the cheesecake is puffy.
After baking, turn off the oven and let it sit without taking it out until it’s cooled down.Then take it out and chill it in either the fridge or freezer before serving it up. For an extra bit of deliciousness, top it with caramel, nutella or a dollop of fresh cream.
This pumpkin cheesecake recipe is like a dream come true for pumpkin-lovers. It has the perfect amount of spices and creaminess to make it an overall winner! One would never guess that with such few ingredients, one can create such a gorgeous and award-winning classic. Serve it with some fruits and cream for a light, yet flavor-packed indulgence perfect for the season.