Once you’ve had pumpkin cheesecake, you’ll never want any other kind of cake again. Ready in no time and using few ingredients, it will be the talk of any dinner gathering.
In order to save time when making short crust, use pre-made crackers that are 9 inches in diameter. Crust-making materials: There should be 1 1/4 cups of cracker crumbs, 1/2 cup of gingerbread cookie crumbs, 1 knob of melted salted butter, 1 tablespoon of light brown sugar, and 1 tablespoon of sugar.
Blend the ingredients and pour into a 9-by-9-inch cake pan. Wrap the entire base of the dish and three-quarters of the way up the sides. To improve the crust’s flavor, try drizzling some chocolate over it. The crust should be put aside until the filling is ready to be poured into it.
Three packages of cream cheese, one can of pumpkin puree (15 ounces), three eggs, one cup of sugar, half a teaspoon each of cinnamon and spice, one-eighth of a teaspoon of nutmeg, and one teaspoon of vanilla extract make up the filling.
Put in the filling ingredients and turn the oven on to 350 degrees. Combine the nutmeg, cinnamon, chilli powder, and sugar in a small bowl and stir until combined. For about 2 minutes, using an electric mixer, whip the cream cheese at room temperature in a large bowl until smooth. After adding the sugar and spice mixture, continue mixing for another minute. The eggs should be added one at a time while stirring. Combine the remaining ingredients, then stir in the pumpkin and vanilla.
Bake for 1 hour in a preheated oven after pouring the ingredients into a pie pan. It will take a little longer to bake in a pie pan with a higher wall thickness. Make sure the cake is done before taking it out of the oven. The cake needs to cool for 15 minutes after baking, and then it needs to chill in the fridge for 4 hours.
Common additions include whipped cream, grated chocolate, chopped nuts, or cold cream. Top with chilled whipped cream and crushed pecans, or come up with your own inventive topping.
To make two cakes, simply multiply the ingredients by two; to create three or more cakes, it is better to mix the ingredients and make two at a time, but it is doable if you are careful about the amount of batter you put in each cake.
The end product is a pumpkin pie cheesecake that is light, airy, and delectable. A delicious dessert for the dinner table, especially when sprinkled with grated chocolate or chopped nuts. If you make this delightful dish, you won’t want to stick to your traditional pumpkin pie for the holidays.
