This Pumpkin Spice Cheesecake Delight is a creamy and flavorful dessert perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Prepare an 8-inch springform pan by spraying it with non-stick cooking spray and lining the bottom with parchment paper.
Lining the pan helps in easy removal of the cheesecake.
In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Ensure the cream cheese is at room temperature for a smoother texture.
Add the pumpkin puree, sugar substitute, vanilla extract, cinnamon, and ginger to the cream cheese. Beat until well combined.
Mixing the spices with the wet ingredients ensures even distribution of flavor.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Adding eggs one at a time prevents overmixing and keeps the batter smooth.
Pour the batter into the prepared springform pan.
Tap the pan gently to remove air bubbles.
Place the springform pan in a roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
The water bath helps prevent cracks on the cheesecake surface.
Bake in the preheated oven for 42-45 minutes, or until the center is set.
A slight jiggle in the center is fine; it will set as it cools.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 15 minutes.
Gradual cooling prevents the cheesecake from sinking.
Remove the cheesecake from the water bath and transfer it to a cooling rack to cool completely.
Ensure the cheesecake is completely cool before refrigerating.
Run a knife around the edge of the cheesecake to loosen it, cover, and refrigerate for at least 4 hours or overnight.
Chilling allows the flavors to meld and the texture to set.
To serve, remove the cheesecake from the pan, garnish with chopped pecans and a fresh mint sprig, and enjoy.
For clean slices, use a knife dipped in hot water and wiped dry between cuts.
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