Pumpkin Cheesecake Recipe
- cook TIME 50 mins
- prep TIME 10 mins
- total TIME 1 hr
Ingredients (12)
- 13 oz pumpkin puree unsweetened
- 2.5 oz cream cheese softened
- 2.5 oz graham crackers processed into crumbs
- 3 oz plain Greek yogurt
- 1 tbsp unsalted butter
- 1 1/2 tbsp vegetable shortening
- 2 medium eggs
- 2 tbsp brown sugar
- 1/8 tsp salt
- 1/4 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
- 8 tsp pressurized whipped cream
INSTRUCTIONS
Preheat the oven to 350°F.
Line the bottom of a 7-inch springform pan with foil wrap. Grease the sides with cooking spray (optional).
In a small bowl, add 1 tbsp unsalted butter and 1 1/2 tbsp vegetable shortening. Microwave for 30 seconds or until melted.
Once done, remove the bowl from the microwave and add 2.5 oz graham crackers, then mix until the crumbs are thoroughly coated with the melted butter and become slightly moist and fluffy.
Transfer the mixture to the springform pan. Using the bottom of a cup, press the crumbs down evenly to form the base of the cheesecake. Put the pan in the freezer for 5 minutes.
Meanwhile, combine 2.5 oz softened cream cheese, 2 tbsp sugar, and 1/8 tsp salt in a large mixing bowl. Using a whisk or a hand mixer, beat the ingredients for 2 minutes or until light and fluffy.
Add 13 oz pumpkin puree and 3 oz yogurt to the bowl; continue to mix for another minute.
Add in 2 eggs, one at a time, and mix until fully incorporated.
Add 1/4 tsp vanilla extract and 1/4 tsp pumpkin pie spice and beat for a few seconds. Transfer the mixture to the chilled springform pan.
Place the cake pan on a deep baking tray. Put the tray on the oven shelf and fill it halfway with hot water.
Bake for 50 minutes or until the center of the cake is just set.
Take the cheesecake out of the oven and let it cool for 1 hour. Refrigerate the cake (still in the springform pan) for at least 4 hours before serving, or overnight for best results.
Remove the cake from the pan. Decorate with whipped cream by squeezing 8 teaspoon-sized dollops of cream directly on the cake.
