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Pumpkin Cheesecake

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Pumpkin Cheesecake

Pumpkin Cheesecake

This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 65g of fat, and a total of 748 calories. A mixture of ground cinnamon, heavy cream, granulated maple sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 50 minutes.

Instructions

1
Preheat the oven to 35
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OvenOven
2
In a food processor, pulse the broken gingersnaps until they're finely ground.
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Gingersnap CookiesGingersnap Cookies
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Food ProcessorFood Processor
3
Transfer the crumbs to a medium bowl and stir in the melted butter. Pat the crumbs evenly into the bottom of a 9-inch springform pan. Cover the bottom and side of the pan with a single large sheet of foil.
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ButterButter
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Springform PanSpringform Pan
BowlBowl
Aluminum FoilAluminum Foil
4
Bake for 8 to 10 minutes, until the crust is firm.
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CrustCrust
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OvenOven
5
Let the crust cool to room temperature.
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CrustCrust
6
Lightly oil the cut sides of the pumpkin.
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PumpkinPumpkin
Cooking OilCooking Oil
7
Place the pumpkin, cut side down, on a rimmed baking sheet.
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PumpkinPumpkin
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Baking SheetBaking Sheet
8
Bake until tender, about 1 hour. Scoop out the flesh and measure out 2 cups.
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OvenOven
9
Transfer to a food processor and puree.
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Food ProcessorFood Processor
10
Let cool.
11
Reduce the oven temperature to 32
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OvenOven
12
In a large bowl, using a handheld electric mixer, beat the softened cream cheese until smooth.
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Cream CheeseCream Cheese
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Hand MixerHand Mixer
BowlBowl
13
Add the cinnamon, ginger, allspice, cloves, salt and half of the maple sugar and beat until combined.
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Maple SugarMaple Sugar
AllspiceAllspice
CinnamonCinnamon
CloveClove
GingerGinger
SaltSalt
14
Add the remaining maple sugar and beat until incorporated. Scrape down the side of the bowl and beat in the pumpkin puree, followed by the heavy cream.
Ingredients you will need
Canned PumpkinCanned Pumpkin
Heavy CreamHeavy Cream
Maple SugarMaple Sugar
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BowlBowl
15
Add the eggs, 1 at a time, beating until blended. Scrape down the side of the bowl again and beat until thoroughly blended, about 1 minute.
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EggEgg
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BowlBowl
16
Pour the pumpkin cheesecake batter into the springform pan.
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PumpkinPumpkin
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Springform PanSpringform Pan
17
Set the pan in a baking dish or small roasting pan.
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Baking PanBaking Pan
18
Add enough hot water to the dish to reach halfway up the side of the springform pan.
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WaterWater
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Springform PanSpringform Pan
19
Bake the cheesecake for 1 hour, or until it is set around the edges and slightly jiggly in the center. Turn off the oven, close the oven door and leave in the cheesecake for about 1 hour.
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OvenOven
20
Transfer the cheesecake to a wire rack and let cool completely. Cover with plastic wrap and refrigerate overnight.
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WrapWrap
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Plastic WrapPlastic Wrap
Wire RackWire Rack
21
Remove the foil and the springform pan ring. Using a hot knife, cut the cheesecake into wedges, rinsing the blade with hot water between each slice.
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WaterWater
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KnifeKnife
Aluminum FoilAluminum Foil
Frying PanFrying Pan
22
Transfer to plates and serve.
DifficultyExpert
Ready In3 hrs, 50 m.
Servings8
Health Score7
Dish TypesSide Dish
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