Pumpkin Cheesecake

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Butter, melted: 1/2 cup (1 stick or 113g)
• Pumpkin puree: 15 ounces (1 can or 425g)
• Cream cheese, softened: 8 ounces (1 block or 226g)
• Sugar: 1 cup (200g)
• Large eggs: 3
• Pumpkin pie spice: 1 teaspoon
• Vanilla extract: 1 teaspoon
• Heavy cream: 1/2 cup (120ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 55-60 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch (23cm) springform pan.
3. In a large bowl, beat cream cheese and sugar until fluffy. Beat in pumpkin puree, eggs, pumpkin pie spice, and vanilla extract.
4. Pour the cheesecake filling over the graham cracker crust.
5. Bake for 55-60 minutes, or until the center is just set.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Information:

• Calories: 350 per slice
• Fat: 20g
• Carbohydrates: 40g
• Protein: 10g

Dish Characteristics:

• Creamy and smooth texture
• Rich pumpkin flavor
• Spice-infused filling
• Graham cracker crust for crunch and depth

User Comments:

• "This cheesecake was a hit at our Thanksgiving dinner. It was perfectly balanced in sweetness and spice."
• "I love the velvety texture of the filling. The pumpkin flavor is not overpowering, making it perfect for those who don't prefer overly sweet desserts."
• "The graham cracker crust added a nice touch of crunch and flavor. It's a great balance to the creamy filling."

Special Precautions and Tips:

• Use high-quality cream cheese for the best flavor and texture.
• Let the cheesecake cool completely before refrigerating to prevent cracking.
• To make a dairy-free version, use a vegan cream cheese and almond milk instead of heavy cream.