Pumpkin Cheesecake
Ingredients
Scale
- For the crust
- About 4 cups cookies (to produce 2 cups of crumbs)
- 1/4 cup melted unsalted butter
- 1/4 cup sugar
- For the filling
- 3 8-ounce blocks of cream cheese, at room temperature
- 1 cup organic cane sugar
- 3 large eggs
- 1 cup organic pumpkin puree
- 1 teaspoon vanilla
- Spices
Instructions
- For the crust
- Preheat oven to 350°F.
- Cover the outside of a 9-inch springform pan with foil.
- Using a food processor, pulse cookies into crumbs. You will need about 4 cups of cookies to produce the 2 cups of crumbs needed.
- In a medium-sized bowl, combine the crumbs, melted butter and sugar.
- Press mixture into bottom of foil-wrapped pan. Don't worry about trying to press the mixture up the sides of the pan.
- Bake until crust darkens slightly, 5-10 minutes maximum. Remove from oven but do not turn off the oven.
- For the filling
- Using a mixer, blend the cream cheese and sugar until smooth.
- Add the eggs one at a time, then the pumpkin, vanilla and spices. Mix until smooth, using a hand spatula to finish, ensuring that ingredients are well incorporated.
- Place the pan with the crust on a sheet pan. Carefully pour filling on top of the crust.
- Bake cheesecake 60-65 minutes until center is cooked and the edges are somewhat cracked.
- Chill uncovered until cold, about 4 hours.
- Cut around the sides of the cake and remove pan sides. Decorate top of cheesecake with crystallized ginger. Serve.
Find it online: https://www.delicetreats.com/perfect-pumpkin-cheesecake-guide/