Pumpkin Cheesecake (Print Version)
# Ingredients:
01 -
1 and 3/4 cups of smashed graham crackers.
02 -
1 teaspoon of cinnamon.
03 -
3 tablespoons of sugar that's brown.
04 -
A tiny pinch of cloves.
05 -
8 oz of soft cream cheese.
06 -
A heaping half-cup of plain pumpkin puree, plus a little extra.
07 -
1 egg, at room temperature.
08 -
2 big spoonfuls of sour cream.
09 -
Half a cup of white sugar.
10 -
Just under a teaspoon of nutmeg.
11 -
A bit of flour, about 2 tablespoons.
12 -
4 spoons of melted butter.
13 -
15 oz of pumpkin puree from a can.
14 -
1/4 teaspoon cinnamon spice.
15 -
A splash of vanilla extract.
16 -
Three big eggs, not cold.
17 -
2 tablespoons melted butter.
18 -
24 oz of cream cheese in total.
19 -
1/4 cup of creamy sour cream.
20 -
1 and 1/2 cups of sugar, granulated.
21 -
1 full teaspoon cinnamon powder.
22 -
1/4 teaspoon nutmeg spice.
23 -
Two tablespoons of all-purpose flour.
24 -
1 big spoonful of vanilla extract.
25 -
3/4 cup of dry graham cracker crumbs.
26 -
1 tablespoon brown sugar.
# Instructions:
01 -
Set your oven to 350°F and let it warm up.
02 -
Stir together crust mix. Drop a spoonful in each mold and flatten with a small jar.
03 -
Whip cream cheese until it's silky. Combine pumpkin, eggs, sour cream, sugar, spices, flour, and vanilla until smooth.
04 -
Pour filling evenly into cups. Bake for 20 minutes. Let them cool 15 minutes, then refrigerate for 2 hours.
05 -
Mix crust ingredients and press them firmly into a springform pan.
06 -
Blend cream cheese until soft. Stir in all the remaining items and mix thoroughly.
07 -
Pour the batter into the prepared crust. Bake for an hour, then cool the cheesecake in a slightly open oven. Chill for 4 hours in the fridge.
# Notes:
01 -
Room-temperature ingredients create the creamiest filling.
02 -
Letting it cool slowly keeps cracks from forming.
03 -
Freezes just fine for a couple of months.
04 -
Add whipped cream on top for a fancy touch.