Today I conclude my mini-series of Everything Pumpkin Pie Spice with a bang! I brought you Best Ever Pumpkin Cheesecake.
In a way I feel bad for ending this series, I had fun creating the previous posts and I hope you have tried some of those recipes.
You might think, how arrogant of me to name this pumpkin cheesecake (Best Ever). To be honest, I was hesitant to use this title but in reality, I never tasted better pumpkin cheesecake.
This pumpkin cheesecake melts in your mouth. Unlike other cheesecake recipes that require, cream, half and half, and maybe more eggs, this best ever pumpkin cheesecake is lighter.
Making Best Ever Pumpkin Cheesecake.
I have used pumpkin pie spice mix, the flavor of the spice mix is balanced, you can taste the cheesecake and the crust and will enjoy a hint of delicious spices mixed with pumpkin in every bite.
- ***For the crust:
- 10 graham crackers
- 5 tablespoon melted butter
- 1 tablespoon sugar
- ***For the filling:
- 2 cups or two 8oz cream cheese
- ½ cup + 2 tablespoon sugar
- 1 teaspoon vanilla
- 2 tablespoon all-purpose flour
- 3 eggs
- 1 cup pumpkin puree not the pie filling
- 1 ½ teaspoon pumpkin pie spice
- ***For the crust:
- Preheat oven to 350F/180C. Wrap the outside of the baking pan with aluminum foil, this will prevent water from reaching the cheesecake when is cooked in a water bath.
- Mix all the ingredients in a blender. Add the crumb mixture to 8” spring-form pan.
- Press the crumb into the bottom of the pan and the sides. You can use your hand to do this or the bottom of a glass.
- Bake the crust for 8 minutes, then keep aside to cool completely.
- ***The filling:
- In a bowl, add the cream cheese and beat until fluffy, add the sugar, vanilla, flour, spices, and beat until the sugar dissolves.
- Lightly beat the eggs then add to the cream cheese mixture, mix until just combined. (do not overmix.)
- Take 1/3 of a cup from the batter, you will use it to make marble effect.
- Add the pumpkin puree to the cream cheese batter and fold gently until combined.
- Pour the batter into the baking pan. Dollop the 1/3 cup cheesecake batter reserved earlier on the pumpkin cheesecake batter, try 5 to 6 dollops.
- With a skewer, knife, or toothpick, swirl the plain batter into the pumpkin batter.
- Place the baking pan in a larger pan. Place in the oven and now pour hot water into the large pan. Let the water reach ½ of the baking pan.
- Bake for 1 hour and ten minutes. Do not open the oven door during that time.
- Turn off the oven. Open the oven door (just a little.) for five seconds then shut it and let the cheesecake continue cooking through the remaining heat in the oven for 50 minutes.
- Remove the aluminum foil and place the cheesecake on a cooling rack to cool.
- Refrigerate overnight
- Run a knife around the edges of the pan and then unbuckle the pan.
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