Prepare to embark on a culinary journey that will transform your dessert game forever! This isn't just another cheesecake – it's a decadent masterpiece that captures the very essence of autumn in every single bite. Imagine a velvety smooth pumpkin-infused cheesecake with a perfectly crisp graham cracker crust that will make your taste buds dance with delight. Whether you're hosting a dinner party or craving a luxurious treat, this Scappis Renaissance Pumpkin Cheesecake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Gradually add 1 cup of granulated sugar to the cream cheese, continuing to beat until well incorporated and the mixture is light and fluffy.
- Add the pumpkin puree to the cream cheese mixture and blend until completely smooth.
- Incorporate the eggs one at a time, mixing thoroughly after each addition, ensuring no lumps remain.
- Add ground cinnamon, nutmeg, and vanilla extract to the mixture. Blend until all spices are evenly distributed.
- Pour the pumpkin cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides and slice into servings.
Tips
- Room Temperature is Key: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This guarantees a smooth, lump-free batter.
- Don't Overmix: When adding eggs, mix just until incorporated. Overmixing can lead to a dense, tough cheesecake.
- Prevent Cracks: To avoid unsightly cracks, don't overbake. The center should still have a slight jiggle when you remove it from the oven.
- Water Bath Option: For an extra-smooth texture, consider using a water bath (placing the springform pan in a larger pan filled with hot water) during baking.
- Cooling Technique: Allow the cheesecake to cool slowly at room temperature before refrigerating. This helps prevent cracking and ensures a creamy texture.
- Make Ahead: This cheesecake actually tastes better when made a day in advance, allowing the flavors to meld and the texture to set perfectly.
- Serving Tip: For clean, beautiful slices, use a knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
