Reasons to try this recipe:
- No need for a water bath. I'll say it again: No bath in water!
- Just the appropriate amount of pumpkin has been added to the traditional cheesecake flavor.
- 100% original work!
- contains advice on how to avoid cracks.
A Crack-Free Cheesecake: Some Tips
This cheesecake is prepared without a water bath, much like my other cheesecake recipes. These are worth repeating even if you've tried any of my other recipes, including my chocolate cheesecake. Make careful you heed the following advice to prevent cracks:
Use ingredients that are room temperature. Set out your chilly ingredients in advance; avoid attempting to quickly soften or warm them in the microwave (you risk melting your ingredients if you do this!).
Don't beat your eggs too much! This has the potential to cause your cheesecake to break in addition to ruining the texture and turning it mealy and dry.
Keep the oven closed! The temperature drops sharply when the oven door is opened, which might hinder baking and result in a cheesecake that sinks and cracks.
Cool gradually Even if your pumpkin cheesecake was smooth when it first came out of the oven, rapid cooling will guarantee a large crack in the middle. Slowly let your cheesecake to cool. I left mine to cool on top of the still-hot oven, but you could also leave it in your (off) oven with the door ajar until it reaches room temperature before putting it in the refrigerator.
Observe the crust! Push the crust as high as you can up the sides of the pan as you press it into the bottom. The tension that develops as the cheesecake tries to shrink in the pan is the main factor that leads to cracks. The tension of trying to shrink but failing to do so might result in cracks since the edges are typically adhered to one side. This advice is a complete game changer, and I can't believe it took me this long to discover it. I didn't even understand how clear it was until I made my lemon cheesecake. Try this advice if you only try one of the others to prevent cracks. Oh, and after baking, run a sharp knife over the cheesecake's edge to remove it from the pan if you didn't get the pumpkin cheesecake crust to rise quite as far as you needed to.
HOW TO MAKE PUMPKIN CHEESECAKE
Prep: 40 mins
Cook: 1 hr and 45 mins
plus 2 hrs cooling and overnight chilling
Serves: 12 - 14
- 80g melted butter + additional for the tin
- 275g of ginger or digestive biscuits
- 1 Large egg white, (use the egg yolk in the filling, below)
For The Fillings
- 800 g of full-fat soft cheese
- Can of 425g pumpkin puree
- 200g soft light brown sugar
- 50g of white flour
- 5 eggs and one yolk
- whipped cream, 400 ml.
- For dusting, use ground cinnamon or pumpkin spice
- 25g pecans, chopped
- 3 tablespoons of caramel sauce.
- Oven temperature set to 220°C/200°F fan/gas 7. A deep 22 cm loose-bottom cake pan should be butter and lined with parchment paper. Three layers of cling film, then three layers of foil, are used to wrap the base and side of the tin (this helps keep it waterproof during baking). Place a clean tea towel folded in half in the bottom of a sizable roasting pan.
- In a food processor, crush the biscuits into fine crumbs. To coat the crumbs, add the melted butter and pulse a few times. Spread the mixture to the sides of the prepared cake tin and push it down with the back of a spoon. For 10 minutes, bake. Take the food out of the oven, brush it with egg white, and bake it for three more minutes (this will help stop the base from becoming soggy).
- Put the soft cheese in a bowl or the bowl of a stand mixer and beat with an electric whisk or the mixer to soften it up to make the filling. Mix again after adding the flour, sugar, and pumpkin purée. Once the mixture is smooth and creamy, add the eggs and egg yolk gradually while the motor is running. Place the cake pan on the tea towel in the roasting tray, then pour the filling over the baked biscuit foundation. Put enough freshly boiled water from a kettle to fill the roasting pan halfway up the side of the cake pan.
- Bake for 10 minutes, then lower the heat to 110°C/90°F/gas 14. Bake the cheesecake for a further 1 hour 30 minutes, or until it is set with just a tiny bit of wobbling in the center when you gently shake the pan. After turning off the oven, open the door just a bit and allow the cheesecake cool within for two hours, until it is totally cool. After removing from the oven, let the food cool.
- Transfer the chilled cheesecake to a serving dish or cake stand after carefully removing it from the baking pan. Use an electric mixer to whip the cream into soft peaks, then generously spoon some over the cheesecake. Before serving, sprinkle the chopped pecans with a little cinnamon or pumpkin spice, then top with the caramel sauce.
- Et Voila! Ready to taste!
How long is pumpkin cheesecake good for?
Roughly four days
If the pumpkin cheesecake is kept in the refrigerator in an airtight container, it will keep for about four days. Never leave a cheesecake out at room temperature for longer than two hours.
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