Pumpkin Cheesecake

cheesecake, pumpkin cheesecake, pumpkin puree

By Elizabeth Morgan

Not a lot of people have tried a pumpkin cheesecake, but those who have swear that they are addicted to it. A pumpkin cheesecake is perfect for someone who likes a cheesecake to have a fluffy, light texture and less sweetness. Interested in making one? Read on for a short how-to.

Start making your pumpkin cheesecake by combining one and a half cups of gingersnap crumbs with about a half a cup of toasted pecans, and then forcing the mixture down into a spring-form pan to make a gingersnap crust. Bake this in the oven for about ten to twelve minutes at 325 degrees.

Meanwhile, beat about ten to twelve ounces of cream cheese firmly and consistently until you achieve a smooth texture. Add the amount of sugar you want (usually about three-quarters cup is fine). Drop in the eggs – but hold on! Remember to drop them one by one, beating continuously as you do. About five eggs will do the trick. After this, you then drop in about one and a half cups of pumpkin puree, some cinnamon, and another three-quarters cup of some heavy cream.

Finished? You are now ready to bake the cake. Put it in the oven and leave it for about half an hour. You know that your cheesecake is done when the center is jiggly and edges are already nice and puffy. When it’s done, try running a knife on all sides of the cake before you let it cool off – this prevents the cake from having cracks.

Let the cake cool down for another thirty minutes (in the oven), and then pop it into your refrigerator. Twelve hours later, you have yourself a delicious pumpkin cheesecake. Invite your friends over to enjoy your creation with you, or take pleasure in it by yourself–just kick back and drink iced tea with your scrumptious pumpkin pie as you watch the sunset or your favorite TV show.

pumpkin cheesecake