How to Make a Perfect Pumpkin Cheesecake: A Step-by-Step Guide
Delve into the world of fall baking with this easy and delicious recipe for pumpkin cheesecake, brought to you by John Kanell of Preppy Kitchen. This creamy dessert is perfect for the holiday season or any time you're craving a taste of autumn. Let’s walk through the process step by step.
Preparing the Oven and the Crust
To start, preheat your oven to 350°F (175°C). This foundational step ensures your cheesecake has a warm environment to bake evenly.
For the crust, gather 10 graham crackers or opt for Speculaas cookies for a unique flavor. Crush them in a food processor until they resemble fine crumbs. Then, mix in ¼ cup of sugar and ½ teaspoon of cinnamon. You can also choose pumpkin pie spice or your favorite seasoning for a personal touch.
Once mixed, drizzle in ¼ cup of melted butter while pulsing the mixture until it resembles wet sand. Carefully scrape the bottom of the bowl to ensure all ingredients are well combined. Transfer the mixture into a 9-inch springform pan that’s been wrapped with heavy-duty aluminum foil. This will protect the cheesecake from the water bath used in baking.
Press the crust firmly into the bottom of the pan and slightly up the sides, creating a thin layer that acts as a barrier between the cheesecake and the baking surface. Bake the crust for 10-15 minutes until it’s fragrant and golden.
Making the Cheesecake Filling
While the crust bakes, it's time to focus on the filling. Start by softening three 8-ounce bricks of cream cheese. This is a crucial step to avoid lumps in your final mixture. Using a stand mixer fitted with a paddle attachment, cream the softened cheese on medium speed for about a minute.
Next, incorporate ¾ cup of granulated sugar and ½ cup of light brown sugar—make sure the brown sugar is packed to avoid lumps. Mix until the sugars are fully integrated and the mixture appears creamy. Scrape down the sides of the bowl frequently for even mixing.
Once smooth, it's time to add the eggs. Crack in four room temperature eggs, one at a time, mixing well after each addition. This process helps to create a light and airy texture in your cheesecake.
The highlight of this cheesecake is undoubtedly the pumpkin. Measure out 1 cup of pumpkin puree (approximately 244 grams) and fold it into the mixture. This will bring that rich autumn flavor. To enhance the taste further, add ½ cup of sour cream for tanginess, 2 teaspoons of vanilla extract, and 1½ teaspoons of pumpkin pie spice. Again, ensure everything is mixed smoothly.
Finally, sift in 2 tablespoons of flour—a small necessary addition to help stabilize the filling. Carefully pour this mixture onto your pre-baked crust.
To prevent cracking and ensure a smooth, creamy cheesecake, use the water bath method. Place your filled springform pan inside a larger roasting pan. Carefully add boiling water to the roasting pan until it reaches about an inch up the sides of the springform pan. This gentle steam will help the cheesecake bake evenly and slowly.
Bake the cheesecake at 300°F (150°C) for about one hour. When it’s done, it should have a slight wobble in the center. Turn off the oven, keeping the door closed, and allow the cheesecake to cool slowly for an hour. This step is crucial to avoid cracks.
Once cooled to room temperature, transfer the cheesecake to the fridge and chill it for at least four hours or overnight to set completely.
After chilling, carefully remove the cheesecake by running a small knife around the edge. If there's any sticking, use a large offset spatula or knife to loosen the bottom before transferring it to your serving plate.
To finish, whip up some fresh cream to pipe over the cheesecake. A sprinkle of cinnamon or graham cracker crumbs adds a nice touch to the whipped topping and enhances the overall presentation.
Conclusion
John Kanell’s pumpkin cheesecake entices with its creamy texture and delightful pumpkin flavor. Each slice offers a balance of sweetness and spice, ensuring that this treat will be a hit at any gathering or holiday celebration. So grab your ingredients, follow the steps, and savor the season with this perfect dessert!
Part 1/7:
How to Make a Perfect Pumpkin Cheesecake: A Step-by-Step Guide
Delve into the world of fall baking with this easy and delicious recipe for pumpkin cheesecake, brought to you by John Kanell of Preppy Kitchen. This creamy dessert is perfect for the holiday season or any time you're craving a taste of autumn. Let’s walk through the process step by step.
Preparing the Oven and the Crust
To start, preheat your oven to 350°F (175°C). This foundational step ensures your cheesecake has a warm environment to bake evenly.
Part 2/7:
For the crust, gather 10 graham crackers or opt for Speculaas cookies for a unique flavor. Crush them in a food processor until they resemble fine crumbs. Then, mix in ¼ cup of sugar and ½ teaspoon of cinnamon. You can also choose pumpkin pie spice or your favorite seasoning for a personal touch.
Once mixed, drizzle in ¼ cup of melted butter while pulsing the mixture until it resembles wet sand. Carefully scrape the bottom of the bowl to ensure all ingredients are well combined. Transfer the mixture into a 9-inch springform pan that’s been wrapped with heavy-duty aluminum foil. This will protect the cheesecake from the water bath used in baking.
Part 3/7:
Press the crust firmly into the bottom of the pan and slightly up the sides, creating a thin layer that acts as a barrier between the cheesecake and the baking surface. Bake the crust for 10-15 minutes until it’s fragrant and golden.
Making the Cheesecake Filling
While the crust bakes, it's time to focus on the filling. Start by softening three 8-ounce bricks of cream cheese. This is a crucial step to avoid lumps in your final mixture. Using a stand mixer fitted with a paddle attachment, cream the softened cheese on medium speed for about a minute.
Part 4/7:
Next, incorporate ¾ cup of granulated sugar and ½ cup of light brown sugar—make sure the brown sugar is packed to avoid lumps. Mix until the sugars are fully integrated and the mixture appears creamy. Scrape down the sides of the bowl frequently for even mixing.
Once smooth, it's time to add the eggs. Crack in four room temperature eggs, one at a time, mixing well after each addition. This process helps to create a light and airy texture in your cheesecake.
Adding the Star Ingredient
Part 5/7:
The highlight of this cheesecake is undoubtedly the pumpkin. Measure out 1 cup of pumpkin puree (approximately 244 grams) and fold it into the mixture. This will bring that rich autumn flavor. To enhance the taste further, add ½ cup of sour cream for tanginess, 2 teaspoons of vanilla extract, and 1½ teaspoons of pumpkin pie spice. Again, ensure everything is mixed smoothly.
Finally, sift in 2 tablespoons of flour—a small necessary addition to help stabilize the filling. Carefully pour this mixture onto your pre-baked crust.
The Water Bath Method
Part 6/7:
To prevent cracking and ensure a smooth, creamy cheesecake, use the water bath method. Place your filled springform pan inside a larger roasting pan. Carefully add boiling water to the roasting pan until it reaches about an inch up the sides of the springform pan. This gentle steam will help the cheesecake bake evenly and slowly.
Bake the cheesecake at 300°F (150°C) for about one hour. When it’s done, it should have a slight wobble in the center. Turn off the oven, keeping the door closed, and allow the cheesecake to cool slowly for an hour. This step is crucial to avoid cracks.
Once cooled to room temperature, transfer the cheesecake to the fridge and chill it for at least four hours or overnight to set completely.
Serving the Cheesecake
Part 7/7:
After chilling, carefully remove the cheesecake by running a small knife around the edge. If there's any sticking, use a large offset spatula or knife to loosen the bottom before transferring it to your serving plate.
To finish, whip up some fresh cream to pipe over the cheesecake. A sprinkle of cinnamon or graham cracker crumbs adds a nice touch to the whipped topping and enhances the overall presentation.
Conclusion
John Kanell’s pumpkin cheesecake entices with its creamy texture and delightful pumpkin flavor. Each slice offers a balance of sweetness and spice, ensuring that this treat will be a hit at any gathering or holiday celebration. So grab your ingredients, follow the steps, and savor the season with this perfect dessert!