This is a straightforward pumpkin cheesecake recipe which is great for Halloween or Thanksgiving. It's flavoured with pumpkin pie spice for that festive aroma. It uses easy to get hold of ingredients and is easy to make.
What You Need:
A pre-assembled 9” nonstick springform pan. (One of those circular ones which have a clip so that the sides open out!).
Medium size bowl
To make the Crust:
4 tablespoons of melted butter
1 ¼ cups of graham cracker crumbs or crumbled digestive biscuits (take one small pack of biscuits and crumb them in the blender)
¼ cup of regular sugar
For the Filling:
4 large, room temperature eggs
1 ¼ cups of sugar
32 ounces of soft cream cheese (use one that you know you like – some taste really boring, so your cheesecake will taste boring too!)
3 tablespoons of flour
2 tablespoons of pumpkin pie spice
½ table spoon of salt
1 tablespoon of vanilla extract
1 cup canned pumpkin puree
Preparing Your Pumpkin Cheese cake
First place your rack in the centre of your oven before preheating to 350 degrees F. (180 C)
Making the Crust
Mix your graham cracker crumbs or digestives with butter and sugar in a bowl until all of the ingredients are mixed and moist. Then take this thick, sandy mixture and press it into the bottom of your 9” pan, making sure that it is evenly distributed. Place the pan on a baking tray in your preheated oven and allow to cook for approximately 10-12 minutes, or until the crust is a lovely golden brown color. Take out of the oven while you make the filling. (You need to use the baking tray, as some of the melted butter can seep out of the springform pan, and you don't want that all over the bottom of your oven!). Of course you could treat yourself to a leakproof one like the one below, which comes in red and other colours too!
Making the Filling
Use your electric mixer to blend the sugar and cream cheese together using a low speed until they become a smooth, thick, creamy concoction. Slowly add, one at a time, your flour, pureed pumpkin, pumpkin spice, salt and vanilla extract, continuing to blend on a low speed until smooth again.
It is now time to mix in your eggs. Crack your eggs, and adding them to the mixture, blend each one in completely before adding the next.
(Tip – break each egg into a cup or bowl first. That way if you get a rotten one, you won't have tipped it straight into your precious pumpkiny cheesey mixture).
Take your lovely cheesecake base and gently pour your pumpkin cheesecake filling mix into the pan. Don't worry it is quite liquid. Move the pan on the baking sheet into the oven, reducing your heat from 350 to 300 degrees. (150 C).
Your cheesecake will need to bake for 45 minutes before turning the oven off. Leave the cheesecake inside the oven, undisturbed, for another 2 full hours before removing.
Once cooled and removed from oven, cover your cheese cake completely in the pan with plastic wrap and place in the fridge to firm for at least four more hours before removing from the pan, slicing and serving.
This lovely pumpkin cheesecake recipe will go down well with whipped cream or ice cream.