Pumpkin Cheesecake

• porsi: 12 servings
• waktu aktif: 45 minutes
• total waktu: 2 hours 5 minutes

Bahan-bahan

12 whole graham cracker sheets, or 1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon kosher salt

6 tablespoons unsalted butter

3 (8-ounce) packages cream cheese, softened

3/4 cup sour cream

3/4 cup packed light brown sugar

2/3 cup granulated sugar

3 tablespoons cornstarch

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

1 tablespoon pumpkin pie spice

1 tablespoon vanilla extract

4 large eggs

2 large egg yolks

Petunjuk

Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Wrap 2 layers of aluminum foil around the outside of an 8-or 9-inch springform pan.

Step 1: Make the crust:

Break up 12 whole graham cracker sheets along their lines and place in the bowl of a food processor fitted with the blade attachment. Add 1/4 cup granulated sugar sugar and 1/2 teaspoon kosher salt. Process until the graham crackers are very finely ground, about 30 seconds. Melt 6 tablespoons unsalted butter in the microwave or on the stovetop. Drizzle over the crumbs and pulse just until the crumbs are evenly moistened, 5 to 10 pulses. (If starting with graham cracker crumbs, just stir all the ingredients together in a medium bowl.) Transfer the crumbs to the prepared pan, press onto the bottom (not the sides), and flatten with the base of a drinking glass into an even layer.

Step 2: Make the crust:

Bake until fragrant, 8 to 10 minutes. Place the pan on a wire rack and cool completely. Reduce the oven temperature to 300°F.

Step 1: Make the filling:

Place 3 (8-ounce) blocks of softened cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 3/4 cup packed light brown sugar, 2/3 cup granulated sugar, and 3 tablespoons cornstarch to the bowl of cream cheese. Beat with the paddle attachment, starting at medium speed and gradually increasing to high, until creamy, fully combined, and fluffy, 4 to 5 minutes. Stop and scrape down the bottom and sides of the bowl as needed.

Step 2: Make the filling:

Add 3/4 cup sour cream, 1 (15-ounce) can pumpkin purée, 1 tablespoon pumpkin pie spice, and 1 tablespoon vanilla extract. Beat on medium-low speed until fully combined and smooth, scraping down the bowl as needed.

Step 3: Make the filling:

Add 4 large eggs and 2 large egg yolks one at a time, stopping to scrape down the sides and bottom of the bowl after each addition, until fully incorporated.

Step 4: Make the filling:

Place the springform pan in a baking or roasting pan that is at least 1 inch deep and at least 1 inch wider than the springform on all sides (a 15.5- by 10.5-inch jellyroll pan or 8- by 12-inch half-sheet pan will work). Transfer the filling to the cooled crust and spread into an even layer.

Step 1: Bake the cheesecake:

Have a few cups of room temperature water ready. Pull out the oven rack and place the baking pan and cheesecake on it. Carefully add the water to the outer pan until it comes to about 3/4 inch up the side of the springform, being careful not to splash water onto the filling. Carefully push the oven rack all the way back in, trying not to splash the water, and close the oven door.

Step 2: Bake the cheesecake:

Bake until the edges of the cheesecake are set but the center still jiggles just a bit, 65 to 80 minutes.

Step 3: Bake the cheesecake:

Turn the oven off. Let the cheesecake sit in the oven for 1 hour.

Step 4: Bake the cheesecake:

Remove the cheesecake from the water bath, transfer to a wire rack, remove the foil, and let cool for 1 hour. (Do not remove the ring from the pan.)

Step 1: Refrigerate the cheesecake:

Cover the pan loosely with plastic wrap and refrigerate until completely cold, at least 24 hours and up to 3 days.

Step 2: Refrigerate the cheesecake:

Uncover the cheesecake. Release and remove the ring of the springform. Transfer the cheesecake, still on the bottom of the pan, to a cake or serving plate. Cut into slices with a long, sharp knife (not a serrated one), rinsing and drying the knife with warm water between each slice for picture-perfect cuts.

Nutrisi

• Ukuran Porsi: Serves 12
• Kalori: 506 cal
• Total Lemak: 32.0 g
• Lemak Jenuh: 17.6 g
• Lemak Tak Jenuh: 0.0 g
• Kolesterol: 0 mg
• Natrium: 365.3 mg
• Total Karbohidrat: 48.8 g
• Serat Diet: 1.6 g
• Total Gula: 36.1 g
• Protein: 7.8 g