Pumpkin Spice Cheesecake Delight

🎃✨ Pumpkin Cheesecake Recipe ✨🎃

Welcome to lovewithrecipes.com, where we’re about to embark on a delightful journey of creating a heavenly Pumpkin Cheesecake that will leave your taste buds singing with joy! 🍰🍂

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🕒 Total Time: 2 Hours
🕒 Prep Time: 30 Minutes
🕒 Cook Time: 1 Hour and 30 Minutes

Ingredients:

• 2 cups unsalted butter
• 1/3 cup cream cheese
• 3 cups granulated sugar
• 1 cup light brown sugar
• 1/2 cup eggs (approximately 3 eggs)
• 3 cups pumpkin puree
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 cups sour cream

Nutritional Information (Per Serving):

• Calories: 630.8
• Fat: 39.8g
• Saturated Fat: 23.2g
• Cholesterol: 152.4mg
• Sodium: 459.6mg
• Carbohydrates: 60.8g
• Fiber: 1.1g
• Sugar: 33.9g
• Protein: 9.7g

📋 Instructions:

1. Preheat the Oven:

   • Preheat your oven to a toasty 350°F (175°C).

2. Prepare the Crust:

   • Butter a 9- or 10-inch springform pan and coat it lightly with flour.
   • In a bowl, toss gingersnap crumbs with melted butter until evenly moistened.
   • Press the crumbs into the bottom and 1 inch up the side of the pan.
   • Bake for about 12 minutes until the crust starts to color.
   • Allow the crust to cool.

3. Lower the Oven Temperature:

   • Reduce the oven temperature to 325°F (160°C).

4. Mix the Cheesecake Batter:

   • In a large bowl, use an electric mixer to beat cream cheese until smooth.
   • Beat in 1/2 cup of granulated sugar and the brown sugar.
   • Beat in the eggs in 3 additions until thoroughly combined, scraping down the sides occasionally.

5. Prepare the Pumpkin Mixture:

   • In a separate bowl, combine pumpkin puree, heavy cream, 1 teaspoon of vanilla, cinnamon, ginger, and nutmeg.
   • Add this mixture to the cream cheese mixture and beat until combined, scraping the bowl as needed.

6. Bake in a Water Bath:

   • Wrap foil around the springform pan.
   • Pour the cheesecake batter into the pan and set it in a large baking dish.
   • Place in the oven and add 1 inch of hot water to the baking dish.
   • Bake for approximately 70 minutes, until the edges are firm and the center is slightly shaky.

7. Prepare Sour Cream Topping:

   • In a small bowl, combine sour cream with the remaining 1/2 cup of granulated sugar and 2 teaspoons of vanilla.

8. Add Topping and Bake Again:

   • Remove the cheesecake from the water bath and pour on the sour cream topping.
   • Gently tap the pan to spread the topping and continue baking for an additional 10 minutes.

9. Cool and Refrigerate:

   • Transfer the cheesecake to a rack and let it cool for 1 hour.
   • Remove the foil and the side of the pan, then refrigerate for at least 4 hours or overnight.

10. Serve with Style:

    • Optionally, remove the cheesecake from the pan bottom by sliding a metal spatula under the crust.
    • Use two large metal spatulas to transfer the cake to a serving plate. Alternatively, serve the cheesecake on the pan bottom.

🌟 Enjoy your Pumpkin Cheesecake adventure! 🌟
Indulge in the rich flavors, and share the love with friends and family. This recipe is not just a dessert; it’s a celebration of autumn in every bite! 🍁🧡