Get ready to transform your kitchen into a cozy Amish bakery with this mind-blowing Pumpkin Cheesecake Dessert that will make your taste buds dance with joy! Imagine a velvety smooth cheesecake that perfectly captures the warm, comforting flavors of fall - each bite is like a magical journey through traditional Amish baking that will leave your family and friends begging for more. This isn't just a dessert; it's an experience that bridges generations of culinary love and autumn nostalgia.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Amish
Serves: 8 servings
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions
- Preheat your oven to 325°F (163°C). This ensures that your cheesecake will bake evenly and set properly.
- In a mixing bowl, combine the crushed graham crackers, 1/2 cup of sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
- In a large mixing bowl, beat the three packages of cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of sugar to the cream cheese and continue to beat until fully incorporated and the mixture is fluffy.
- Mix in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and cloves. Beat on low speed until all ingredients are just combined and the mixture is smooth. Be careful not to overmix.
- Pour the pumpkin cheesecake filling over the prepared graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Bake the cheesecake in the preheated oven for about 50 minutes, or until the center is set but still slightly jiggly. The edges should look firm and the top may have a slight golden color.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After cooling, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- When ready to serve, carefully run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan.
- Slice the cheesecake into 8 servings and serve chilled. Optionally, top with whipped cream or a sprinkle of cinnamon for garnish.
Tips
- • Always use room temperature cream cheese and eggs to ensure a smooth, lump-free mixture • Don't overmix the batter - this can introduce too much air and cause cracking • Use a water bath (place the springform pan in a larger pan with hot water) for even baking and to prevent surface cracks • Let the cheesecake cool slowly to prevent sudden temperature changes that can cause splitting • Chill the cheesecake for at least 4 hours, but overnight is best for maximum flavor development • For clean slices, use a knife dipped in hot water and wiped dry between each cut • Store leftovers in the refrigerator and consume within 3-4 days for optimal freshness
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 135mg
