1 Amazing pumpkin Cheesecake with nut crust, Perfect fall dessert
How to make this amazing Pumpkin Cheesecake with nut crust. The nut crust is optional, and only partially made of nuts. This version of pumpkin cheese cake is topped with caramel and whipped cream, but I prefer it plain. This is a sweet version of pumpkin cheesecake. I will give you some options in the recipe to cut out some sugar if you would like. Remember, I believe recipes are guides. Everyone’s tastes vary. I do my best to make suggestions in my recipes to help the less experienced baker. I think everyone in my household prefers a different variety of every dish. I have perfected the ability to make the same dish three different way quickly.
We would love to hear from you. What is your favorite cheesecake? Let us know in the comments below. If you have a pumpkin cheesecake or cheesecake you think is amazing, feel free to submit it with link below.
Plain Pumpkin Cheesecake
Did you know I love cheesecake for breakfast. I am not kidding, I rarely eat desserts of any kind.
Let’s see it has the milk group, fruit group, protein group, and yummy sugar group. Once or twice a year this makes a perfect start to the day!!!
Above is the same pumpkin cheesecake with a nut crust, but without the toppings. The cheesecake will become more dense once you refrigerate it. Both are great.
Joke of the Day!
“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”
Secret to keeping a cheese cake from cracking!
Are you struggling with your cracked cheese cakes? Nobody is perfect, I even had a little 1 inch crack in this pumpkin cheesecake. I find the key is to not fully bake the cheesecake with the oven on. I will usually bake a cheesecake to wear the outside looks firm, but the inside jiggles. (See image to left). At that point, I will turn off the oven, but continue cooking with the door cracked 1 inch for 30 minutes. Slowly cool for 2 hours on a cooling rack.
Cheesecake
Cheesecake is thought to have originated in ancient Greece. The earliest recorded cheesecake recipe was found in the writings of the Greek poet Cato the Elder, who lived in the 1st century BCE. This recipe called for a mixture of cheese, honey, and wheat flour, which was baked into a cake-like substance. Since then, cheesecake has been enjoyed in various forms all over the world, with many different ingredients and variations.
Ingredient of the Day-Cream Cheese
Cream cheese is made by combining cream and milk with a starter culture of bacteria. The mixture is then allowed to ferment and thicken. Once the cream cheese has reached the desired consistency, it is usually mixed with other ingredients such as salt, stabilizers, and flavorings. The finished product is a soft, spreadable cheese that is often used as a topping for bagels, sandwiches, and other dishes.
Pumpkin Cheesecake with Optional Nut Crust
Equipment
- 1 10 Inch Spring Form Pan 9 inch can work too.
- 1 Large pan for water bath
Ingredients
Graham Cracker and Nut Crust
- 1 1/2 Cup Graham Crushed Crackers 165 grams
- 1/2 Cup Crushed pecans or walnuts, optional 60 grams
- 6 tbsp unsalted butter 84 grams
Pumpkin Cheesecake
- 5 8 oz Cream Cheese 1134 grams
- 1 Cup Sugar (3/4 C to make it less sweet) 225 grams
- 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet) 78g
- 4 large Eggs
- 15 oz Pumpkin Puree 431 grams
- 1/3 Cup Heavy Cream
- 1/4 Cup Sour Cream 61 grams
- 2 tbsp Ground Cinnamon 5 grams
- 1/2 tsp Ground Nutmeg 2 grams
- 1/2 tsp Ground Ginger 2 grams
- 1/12 tsp Ground Allspice 2 grams
Instructions
Crust
- preheat oven to 350 degrees
- mix graham crackers, nuts, and butter into bowl (use 1/2 Cup more graham cracker if you do not use nuts1 1/2 Cup Graham Crushed Crackers, 6 tbsp unsalted butter, 1/2 Cup Crushed pecans or walnuts, optional
- lightly spray 10 inch spring form pan with oil
- press graham and nut mixture into bottom of pan. I used a large flat spatula
- bake at 350 degrees fahrenheit for 7 minutes
- let cool before adding cheesecake mixture
Pumpkin Cheesecake
- Boil water for water bath
- Whip cream cheese, sugar until light and fluffy5 8 oz Cream Cheese, 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet), 1 Cup Sugar (3/4 C to make it less sweet)
- add pumpkin puree and mix15 oz Pumpkin Puree
- add heavy cream, sour cream, vanilla and spices and mix1/3 Cup Heavy Cream, 1/4 Cup Sour Cream, 2 tbsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 1/2 tsp Ground Ginger, 1/12 tsp Ground Allspice
- add eggs and mix until just combined4 large Eggs
- add mixture to cooled spring form pan
- add spring form pan to water bath and cover spring form pan 1/2 way with boiling water
- bake at 350 degrees fahrenheit for 70 minutes
- turn off oven, crack the oven door 1 inch and cook for 30 minutes
- let cool for 2 hours
- slice and serve for warm and fluffy, otherwise chill for 30 minutes after cooling