Yummy Pumpkin Cheesecake
Ingredients
8
servings
- 2 (8 oz) packages cream cheese
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1/2 cup canned pumpkin
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup pecans, finely chopped
Step-by-Step Instructions
- Mix cream cheese, sugar, eggs, and vanilla until well blended.
- Remove 1 cup of mixture, set aside.
- Stir in pumpkin and spices to the rest of the mixture, until blended.
- Spray a round baking dish with non stick spray. Sprinkle the pecans on the bottom of the dish.
- Pour the 1 cup of plain batter on top of pecans in dish and top with the pumpkin mixture.
- Bake at 325 degrees for about 40 minutes, or until the center is almost set.
- Take it out of the oven and let it cool. You can refrigerate it for a few hours.
- Serve with a spoonful of whip cream, or ice cream.
Common Problems and Solutions
Q: Why is my cheesecake cracking on top?
A: The center should be slightly jiggly when you remove it from the oven—overbaking causes cracks. Also, letting it cool gradually (in the turned-off oven with the door cracked) helps prevent sudden temperature changes that cause cracking.
Q: Can I use fresh pumpkin instead of canned?
A: Yes, but make sure to cook, drain, and puree it well. Canned pumpkin is more consistent in moisture content, which helps the cheesecake set properly.
Tips and Techniques
Make sure your cream cheese is at room temperature before mixing—this prevents lumps and creates a smoother texture. The cheesecake is even better after chilling overnight, making it a perfect make-ahead dessert.
Ingredient Substitutions
- pecans: walnuts or graham cracker crumbs
- canned pumpkin: sweet potato puree
Equipment Needed
- round baking dish (8 or 9 inch)
- electric mixer or hand mixer
- mixing bowls
