So when fall rolls around we are more than ready for pumpkin flavored everything! I decided to get an early start and give in to my children’s constant begging for dessert and make a Pumpkin Cheesecake!
Now, I’ve NEVER made a cheese cake before…ever. I don’t count the Jello version of cheesecake actual cheesecake because it involves a premade crust and no cooking whatsoever. 🙂
I found a recipe on Pinterest from Martha Stewart and thought…I can totally do this! After getting all my ingredients together, I didn’t realize it takes like 8 hours for this cheesecake to be complete. Definitely not something you can whip up quickly!
First you are going to need to grab your ingredients.
(lightly adapted from Martha Stewart)
4-8oz packages of cream cheese, softened
1 1/4 cup sugar
3 1/2 tablespoons flour
1 cup canned pumpkin (not pumpkin pie filling)
2 tablespoons pumpkin pie spice
1 1/4 tablespoon vanilla
1/2 teaspoon salt
4 room temperature eggs
1 2/3 cup graham cracker crumbs (about 18 graham crackers)
6 tablespoons butter, melted
1/3 cup sugar
First, preheat your oven to 350°F. In a bowl, combine your cracker crumbs, sugar and melted butter until moistened. Press mixture firmly into a 9″ springform pan. Make sure the bottom is as even as possible.
Bake until golden around the edges, about 12-15 minutes.
For your filling, using an electric mixer, mix your cream cheese and sugar on low until smooth. Make sure your cream cheese is VERY soft when you start mixing. Mix in flour. Do not over mix! Next add your canned pumpkin, pumpkin pie spice, vanilla and salt. Mix just until smooth. Lastly, add your eggs one at a time, mixing each one until combined before adding the next one.
Placing your springform pan on rimmed baking sheet, pour your filling into the springform pan. Use a spatula to smooth the top. Lower your oven heat to 300°F and bake for 45 minutes. After the 45 minutes, turn oven off and let cheesecake stand in oven for 2 hours. DO NOT open the oven door, this can cause cracks in the top of your cheesecake.
After two hours in the oven, cool your cheesecake completely (about another 2 hours) before covering well with plastic wrap and placing in the fridge until firm for at least 4 hours. You might want to warn your husband that the cheesecake is covered in the fridge so he doesn’t throw a pack of tortillas on top of it…that will most definitely cause a crack in your cheesecake! :-/
When ready to serve, your cheesecake should have pulled away from the sides of the springform pan. I used a thin butter knife and slid it around the outside of the cake before removing the form. Using a large spatula I slid the cheesecake carefully to my cake plate.
I can honestly say for my first cheesecake, I think this was a screaming success! Everyone who ate it loved it! My sister even said it tasted similar to The Cheesecake Factory’s Pumpkin Cheesecake! I’d say that’s a pretty good compliment! 🙂 Enjoy!
PS…I’ve heard a lot of talk about a “bain marie” (water bath). This was my first cheesecake and it came out amazing with no bain marie. However, if you are experienced in cheesecake making and that’s how you do it…feel free! 🙂
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