PUMPKIN PIE CHEESECAKE RECIPE

Pumpkin Pie Cheesecake

Crust:

2.5 cups graham crumbs

¼ cup butter

1 teaspoon pumpkin pie spice

Filling:

1.5 kilograms of cream cheese

1 tablespoon vanilla extract

2 cups pumpkin puree

4 tablespoon cornstarch

4 whole eggs

4 egg yolks

1.5 cups granulated sugar

1 tablespoons pumpkin pie spice

Whipped Cream:

500mL whipping cream

1 teaspoon vanilla extract

1 tablespoon icing sugar

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1. Melt the butter, then mix with the graham crumbs and 1 teaspoon of pumpkin pie spice

2. Line a 10” springform pan bottom with parchment or wax paper and spray the base of the pan with nonstick spray.

3. Pack the graham crumb mix in an even layer. Bake the crust at 350F for 12 minutes, until the graham crumb base has a sandy texture and is slightly darker but not dark brown. Cool to room temperature.

4. Put the cream cheese and sugar into a food processor or a mixer and mix for 1 mintute until smooth. Add the pumpkin puree, pumpkin pie spice, vanilla, and pumpkin pie spice and mix for 10 seconds more. Add the eggs one at a time and mix until everything is completely smooth.

5. Spray the sides of the pan with nonstick spray. Gently pour the filling over the crust and scrape it from the mixer with a spatula.

6. Preheat the oven to 325 F with an ovenproof container filled with hot water so the oven is humid. Bake for 30-35 minutes. You can tell the cheesecake is finished cooking when you give it a gentle shake, and it only jiggles in the very center of the pan, but the edges are firm.

7. Cool the cheesecake to room temperature and chill in a fridge for at least 4 hours before cutting.

8. For the topping, mix the whipping cream with the sugar, vanilla, and spices and whisk vigorously until it is nice and fluffy.

9. If your springform pan is new and you sprayed it thoroughly, you can skip this step:

If your pan is older and may have some scratches on it, you will need to wet a paring knife or a thin butter knife with hot water and run it around the edge of the cake between it and the springform pan to ensure none of it sticks and rips the cake apart when you go to remove it from the pan. Then gently pop open the brace on the springform pan and slowly expand the ring to loosen it, be aware of whether any of the cake is stuck to the pan and dislodge it if you need to. Gently lift the ring away from the cake and then tug at the edges of the parchment below the cake to slide it off the pan base and onto a cutting board.

10. Fill a container deep enough to fit a knife into with hot water. Cut the cake into as many pieces as you like; this cake will get 12-16 good-sized pieces. Between each cut, rinse the blade off with the hot water to keep it clean and wet; that way, each slice of cheesecake is clean and doesn’t have crumbs run through the side.

11. Serve the cheesecake with the spiced whipped cream and dust it with icing sugar.