Notes
Note 1: Springform Pan
A springform pan is essential for making cheesecake as it allows for easy removal of the dessert without damaging its structure.
Note 2: Softened Cream Cheese
Ensure that the cream cheese is softened to room temperature for smooth mixing. If it’s too cold, it can create lumps in the filling.
Note 3: Egg Incorporation
When adding eggs, mix just until incorporated to prevent the cheesecake from cracking during baking.
Note 4: Pumpkin Puree
Use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that will alter the final flavor.
Note 5: Water Bath Importance
The water bath helps to regulate the temperature around the cheesecake while baking, preventing it from cooking too quickly and cracking.
Cook techniques
Preparing the Crust
In this recipe, you’ll start by creating a crumbly crust using graham cracker crumbs. To prepare the crust, mix the graham cracker crumbs with granulated sugar and melted butter until well combined. This mixture is then pressed firmly into the bottom and up the sides of a springform pan to form a base for the cheesecake.
Baking the Crust
Once the crust is prepared, it is baked at a high temperature of 350°F for just 5 minutes. This step helps to set the crust and gives it a firm texture. Afterward, the oven temperature is reduced to prevent over-baking the cheesecake.
Mixing the Filling
The cheesecake filling combines cream cheese, sour cream, sugar, and vanilla extract, beaten together until smooth. This creates a creamy base crucial for the cheesecake’s velvety texture. Eggs are then added one at a time, making sure each is fully incorporated before adding the next one to maintain the filling’s smoothness.
Incorporating Flavors
For this cheesecake, pumpkin puree and various spices like cinnamon, nutmeg, ginger, and cloves are mixed into the base batter. This not only adds flavor but also gives the cheesecake its characteristic fall-inspired taste.
Layering the Batter
When assembling the cheesecake, the pumpkin mixture is layered in the crust, followed by spoonfuls of the reserved plain batter. This method creates a beautiful marbled effect when swirled together, enhancing both the visual appeal and flavor complexity.
Baking in a Water Bath
Wrapping the springform pan in foil and placing it in a water bath ensures even baking and prevents the cheesecake from cracking. The steam created in the water bath also contributes to a moist texture.
Cooling the Cheesecake
After baking, turning off the oven and allowing the cheesecake to sit inside for an additional 25 minutes helps it finish cooking gently. This gradual cooling process helps to prevent sudden temperature changes that could cause cracks.
Refrigerating
Chilling the cheesecake in the refrigerator for at least two hours is essential. This allows the flavors to meld and the cheesecake to set properly, resulting in a firmer texture that holds its shape when sliced.
