Learn how to make a delicious pumpkin cheesecake for Autumn with this easy recipe. 🍂
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Ingredients:
1 Cup Cinnamon Graham Cracker Crumbs (140g)
1/2 Cup Pecans, Finely Chopped (56g)
1/3 Cup Butter, Melted (70g)
32 oz. Cream Cheese, Softened (904g)
1 Cup Packed Brown Sugar (192g)
15 oz. Pumpkin Puree (425g)
1 Teaspoon Vanilla Extract (5ml)
1 Teaspoon Pumpkin Spice Extract (5ml)
4 Eggs, Room Temperature
Directions:
1. Preheat oven to 325°F. In a medium bowl, mix together the graham cracker crumbs, pecans, and melted butter. Stir together until well combined. Grease a 9 inch springform pan with cooking spray. Transfer crumbs to pan and press them firmly onto the bottom and about 1 inch up the side of the pan. Bake the crust for 10 minutes. Remove from oven and set aside until ready to use.
2. In a large mixing bowl, beat the cream cheese and sugar together. Add in the pumpkin, vanilla, and pumpkin spice. Beat just until well combined. Gradually beat in one egg at a time, mixing just until combined after each addition. Empty the batter onto the prepared crust. Smooth the top with a spatula. Bake for about 1 hour 15 minutes or until the cheesecake is set and its center jiggles.
3. Remove cheesecake from oven. Carefully loosen the cheesecake from the pan using a knife or small offset spatula. Let cool completely on a wire rack. Chill in the refrigerator for 4-5 hours or overnight.
| Makes one 9 inch cheesecake. About 12 servings.
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