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How to Bake Pumpkin Cheesecake: National Pumpkin Cheesecake Day

What could be better in these cold, Autumn days than the warm spiciness of a Pumpkin Cheesecake?

Cheesecakes are actually very rich cheese & egg custards – not cakes at all.

How to Bake Pumpkin Cheesecake:

small pumpkinAll of your ingredients should be at room temperature.

The batter must be well mixed, but not over beaten. This cheesecake maintains a creamy texture, as we are using cream cheese rather than ricotta or curd style cheese.

The cheesecake is removed from the oven when it’s still jiggly.

Type: Cake Recipe

Serve with: whipped cream
Prep Time: 20 min
Bake Time: 40 – 52 min
Cool Time: 2 hrs
Refrigerator Time: 5 – 24 hrs
Yields: 10 servings

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees F. Place a pan of hot water in the oven to put moisture into the oven air.
  2. Coat the bottom & sides of a spring-form pan with butter.
  3. Prepare a graham cracker pie crust. Bake it & cool it.
  4. In a small bowl, combine brown sugar, cinnamon, cloves, ginger & nutmeg.
  5. In a large bowl, beat cream cheese until smooth – about 1 min.
  6. Gradually, add sugar mixture & beat until smooth.
  7. One at a time, add 2 large eggs & 2 egg yolks.
  8. Add & barely mix in canned pumpkin.
  9. Pour & scrape batter onto the crust, smoothing out the top.
  10. Bake for 25 min at 350 degrees F.
  11. Reduce temperature to 325 degrees F, and bake until the edges puff, but the center is jiggly when the pan is tapped – about 10 – 20 min. * Tip: Keep your eye on it, so it doesn’t burn.
  12. Remove from the oven.
  13. Mix together, sour cream, lite brown sugar & vanilla extract.
  14. Smooth the sugar mixture on the top of the hot cake. Then, return it to the oven for 5 – 7 min.
  15. Remove the pan to a rack to cool with a lid or bowl to cover the cake for slow cooling.
  16. Completely cool the cheesecake before unmolding.
  17. Cover & refrigerate for at least 5 – 6 hrs, preferably 20 – 24 hrs before serving.

Serve this Pumpkin Cheesecake with or without whipped cream.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

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I hope you enjoy this Pumpkin Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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