Pumpkin Cheesecake

• portionen: 12 servings
• aktive zeit: 30 minutes
• gesamtzeit: 7 hours 30 minutes

Zutaten

1 1/2 cups graham cracker crumbs (from about 13 whole graham crackers)

6 Tbsp unsalted butter (melted)

1 Tbsp granulated sugar

1/2 tsp cinnamon

24 oz cream cheese, room temperature

1 1/2 cups packed light brown sugar

15 oz pumpkin puree (Libby's brand, or well drained homemade puree)

4 large eggs

1/4 cup sour cream

2 Tbsp all-purpose flour

2 1/2 tsp pumpkin pie spice (plus more to dust)

1/4 tsp salt

1 Tbsp real vanilla extract

Caramel sauce:

1 cup light brown sugar, packed

4 Tbsp unsalted butter (*)

1 tsp sea salt (or to taste)

1/2 cup half and half (or use equal parts heavy cream and milk)

1 Tbsp vanilla extract

Combine all ingredients in a small/medium saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 min). Keep in mind it thickens more as it cools. Serve warm, at room temperature or chilled. Refrigerate in an airtight container up to 2 weeks. You can re-warm it slightly to make it more drizzle-able.

Anweisungen

Make the Crust:

Prep - Preheat Oven to 350˚F. Pulse graham crackers in a food processor until fine crumbs form.

Bake - In a medium bowl, stir together the crust ingredients - graham cracker crumbs, sugar, cinnamon, and melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, going about 1/2" up the sides of the pan. Place on a foil-lined sheet pan to catch any drippings and bake at 350˚F for 8 minutes. Remove from oven and cool to room temperature.

Make the Pumpkin Cheesecake:

Beat the cream cheese- Preheat to 325°F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese and brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese.

Mix the pumpkin - In a separate bowl, using a whisk, stir together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. Mix until well combined. Add this mixture to the cream cheese filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Bake - Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles. Place a loaf pan half filled with hot water (steam helps prevent cracks), and your cheesecake on the center rack and bake at 325˚F for 50-60 minutes or until the edges are set and there is a wobble in the center 3" of the cheesecake when you jolt the pan. Turn the oven off and prop the door open with a wooden spoon for 30 minutes to cool slowly.

Chill and Serve - Once the cheesecake is out of the oven, run a knife around the edges of the pan (helps release tension), then cool on a rack until room temperature; about 2 hours. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and add your desired toppings.

Nährwertangaben

• Kalorien: 450 kcal
• Gesamtfett: 28 g
• Gesättigtes Fett: 16 g
• Ungesättigtes Fett: 9 g
• Transfett: 0.2 g
• Cholesterin: 129 mg
• Natrium: 331 mg
• Gesamtkohlenhydrate: 44 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 34 g
• Eiweiß: 7 g