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Perfectly Simple Pumpkin Cheesecake

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Perfectly Simple Pumpkin Cheesecake

Perfectly Simple Pumpkin Cheesecake

Perfectly Simple Pumpkin Cheesecake requires approximately 45 minutes from start to finish. One serving contains 424 calories, 6g of protein, and 28g of fat. This recipe serves 15. 58 people found this recipe to be tasty and satisfying. If you have butter, ground allspice, ground ginger, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

1
Adjust oven rack to middle position and heat oven to 375 degrees.
Equipment you will use
OvenOven
2
Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly.
Ingredients you will need
Graham CrackersGraham Crackers
ButterButter
SugarSugar
Equipment you will use
Baking PanBaking Pan
Sauce PanSauce Pan
KnifeKnife
Aluminum FoilAluminum Foil
3
Pour butter mixture over crackers; spread with knife to cover.
Ingredients you will need
CrackersCrackers
ButterButter
SpreadSpread
Equipment you will use
KnifeKnife
4
Bake until butter-sugar mixture starts to harden, about 7 minutes.
Ingredients you will need
ButterButter
SugarSugar
Equipment you will use
OvenOven
5
Remove from oven. Reduce temperature to 300 degrees.
Equipment you will use
OvenOven
6
As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender.
Ingredients you will need
Brown SugarBrown Sugar
PumpkinPumpkin
SpicesSpices
CrustCrust
EggEgg
Equipment you will use
BlenderBlender
Frying PanFrying Pan
7
Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth.
Ingredients you will need
PumpkinPumpkin
Equipment you will use
BlenderBlender
8
Add cream cheese, one block at a time; puree until smooth.
Ingredients you will need
Cream CheeseCream Cheese
9
Pour mixture over crust; bake until set, about 35 minutes.
Ingredients you will need
CrustCrust
Equipment you will use
OvenOven
10
Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla.
Ingredients you will need
Brown SugarBrown Sugar
Sour CreamSour Cream
VanillaVanilla
11
Remove cheesecake from oven.
Equipment you will use
OvenOven
12
Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven.
Ingredients you will need
Sour CreamSour Cream
SpreadSpread
Equipment you will use
OvenOven
13
Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
Equipment you will use
OvenOven
14
To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan.
Equipment you will use
KnifeKnife
Aluminum FoilAluminum Foil
Frying PanFrying Pan
15
Cut into squares (up to 1
16
and garnish with optional pecans.
Ingredients you will need
PecansPecans
DifficultyExpert
Ready In45 m.
Servings15
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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