Pumpkin Cheesecake

I’ve been wanting to make a pumpkin cheesecake since last year, but for any different reasons, I couldn’t, so finally, I made it. It was so delicious, definitely a keeper. I had many many recipes for this cheesecake, and wanted to try them all, but finally, I decided that the first test would go to Jamie’s recipe, althought I ended up changing it a little bit. And it was a great adventure, the oven caught on fire! Anyways, read more about this later in the post…..

I used:

  • 2.5 cups graham cracker crumbs
  • 1 stick unsalted butter, melted
  • 1/4 cup sugar (crust)
  • 1 tsp cinnamon
  • 4 8-ounce packages cream cheese, softened at room temperature
  • 1 cup sugar (cheesecake)
  • 1/4 cup brown sugar
  • 4 eggs
  • 1 15oz can pumpkin puree
  • 1/3 cup heavy cream
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
Preheat oven to 350°F. Line the bottom of spring-form pan with foil and spray with non-stick cooking spray.
Combine graham cracker crumbs, melted butter, sugar (crust) and cinnamon. Press onto bottom of pan. Bake for 8 minutes. Cool on wire rack for about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment beat cream cheese, sugar (cheesecake) and brown sugar until fluffy.
About 3 minutes…
Add in eggs, pumpkin puree and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Do not over beat. This will take around 2 to 3 minutes. Add in vanilla and pumpkin pie spice and mix until well combined. Around 30 seconds.
Pour batter into prepared crust. Bake 50 minutes: edges will appear to be set, and center will be jiggly.
15 minutes after starting baking, because I didn’t lined the pan with aluminium foil (silly me!), it started dripping something in the bottom of the oven, so this “oily stuff” caught fire and I had to turn the heat off, wait for the fire to consume and clean the oven (remove the cheesecake from the oven!) and start over again. I don’t think it affected the cheesecake that much. It just broke a little bit on the top, but that may have been because I overbeat the cheesecake mix or of the sudden change in temperature.
Now, turn the oven off and let the cheesecake cool for 1 hour inside the oven.
Carefully remove the cheesecake from the spring-form pan and place on cooling rack to cool completely. Place it into the refrigerator overnight. Have a slice and enjoy! You can top it with whipped cream!
Or you can eat it like that.

About Gaby Godoy de Porras

I'm a 27 years old housewife that loves to cook and try new recipes, as well as decor our home. I love to do makeovers to old furniture I get (my hubby loves it too!) and I get so excited when my ideas come true! I love to see other people's ideas come true too. I'm a total DIYer (I made almost every detail in my wedding).
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