Pumpkin cheesecake recipe – WOW is the word that perfectly describes this oh-so-delicious cake. Your taste buds will crave for more and more once they taste a single bite of this cake. Don’t believe us? Well, we are here with the complete recipe to bake this rich pumpkin cheesecake from scratch. Without any further ado, let’s get started with the ingredients and the ultimate recipe.
Ingredients
Pumpkin cheesecake
- Three 8oz cream cheese softened
- 3 tablespoons all-purpose flour
- 3 tablespoons heavy cream
- 15 oz can pumpkin puree
- 1 ½ cups granulated white sugar
- 2 teaspoons vanilla
- ½ teaspoon cinnamon powder
- 2 teaspoons pumpkin pie spice
- 3 eggs at room temperature
For the crust
- 1 tablespoon brown sugar
- 1 ½ cups graham cracker crumbs[from around 12 graham crackers]
- ½ teaspoon cinnamon powder
- 5 tablespoons unsalted butter melted
Pecan praline sauce
- ¾ cup unsalted butter
- ¾ cup brown sugar
- â…” cup heavy cream
- Pinch of salt
- ¾ cup toasted pecans chopped + more to garnish
- Whipped cream
Recipe / Instructions
Make the crust
- Preheat the oven to 180 degrees C.
- Take entire graham crackers in a ziplock pack.
- Smack the wafers utilizing a rolling pin till it is all crumb.
- Move the pieces to a bowl and include brown sugar, melted butter, and cinnamon in it. Combine everything till well mixed.
- Move the crumbs to a nine-inch cake container and press equally across the base of the container. Bake the crust at 180 degrees C for around 7-8 minutes. Keep it aside.
Make the cheesecake filling
- Utilize your hand blender and beat the softened cheese cream till it’s totally smooth, for around 4 to 5 minutes on medium speed.
- Add the eggs, each in turn and blending well after every addition.
- Include the sugar and blend for 2 to 3 minutes till well mixed.
- Pour in the pumpkin puree, heavy cream, all-purpose flour, pumpkin pie spice and cinnamon powder. Also include the vanilla.
- Blend till the filling is smooth and velvety, for around two minutes.
- Pour filling over the preheated crust.
- Heat at 180 degrees C for about an hour; the cheesecake should then be jiggly.
- Turn off the oven and open the door and let the cake stay there for around an hour.
- Remove cake from the oven and let it cool totally to room temperature.
- Cover the cake and chill the cheesecake for around 5 hours or leave it overnight.
Make the pecan praline sauce
- Preheat the oven to 180 degrees C.
- Roast chopped pecans for 7 to 8 minutes in a 180 degree C preheated oven or till fragrant. Put it aside.
- In a pan on medium warmth, combine butter, heavy cream, a pinch of salt, and brown sugar. Continue mixing till the blend is all smooth and reaches boiling point.
- Lower the heat and let the sauce stew for 4 to 5 minutes till it becomes thick.
- Let the sauce cool down for a while and afterwards include the toasted pecans into it.
- Spread the sauce over chilled cheesecake.
- Frost with whipped cream and serve it!
So, that was the ultimate recipe to bake a Pumpkin Cheesecake at home. Follow the recipe totally and don’t miss out on any ingredient. You are guaranteed to bake a yummilicious cake. Hope you liked the recipe. If you can’t bake the cake, order cake in Pune, Mumbai, Chennai, Delhi, Gurgaon, Bangalore, Bhopal, or in any other city from an online bakery and enjoy the delicious cake with your dear ones. Happy eating! Happy baking!
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