A creamy and spiced pumpkin cheesecake with a buttery crust, perfect for festive occasions.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the graham cracker crumbs, ground cinnamon, and melted butter. Mix until the texture resembles wet sand.
Use a food processor for finer crumbs and better mixing.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Set aside.
Use the bottom of a glass to press the crust firmly.
In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, eggs, sour cream, sugar, spices, flour, and vanilla extract. Mix until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Pour the filling over the prepared crust, spreading it evenly.
Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 60 minutes. Turn off the oven and let the cheesecake cool inside for 15 minutes.
Place a pan of water in the oven to prevent cracks.
Remove from the oven, cover with plastic wrap, and refrigerate for at least 4 hours before serving.
Chilling overnight enhances the flavor and texture.
Slice and serve your cheesecake with a dollop of whipped cream or a sprinkle of cinnamon, if desired.
Use a hot knife for clean slices.
Nutze unsere App für das beste Erlebnis
