Mini Pumpkin Cheesecake

Ingredients and Weight:

1. Cream cheese - 500 grams (about 1 pound)
2. Pumpkin puree - 2 cups (about 250 grams)
3. Graham cracker crust - 1 package (about 8 oz)
4. Heavy cream - 1 cup (236 ml)
5. Egg - 3 large
6. Sugar - 1/2 cup (100 grams)
7. Pumpkin pie spice - 1 tablespoon
8. Vanilla extract - 1 teaspoon

Preparation Time:

• Preparation Time: 2 hours (includes chilling time)
• Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a large bowl, combine the cream cheese and sugar, mixing until smooth and creamy.
3. Add the pumpkin puree and mix well.
4. Add the eggs one by one, mixing after each addition.
5. Add the pumpkin pie spice and vanilla extract and mix until combined.
6. Pour the mixture into the Graham cracker crust.
7. Bake for 25-30 minutes or until the cheesecake is set around the edges but still jiggly in the center.
8. Cool on a wire rack and then refrigerate for at least 2 hours before serving.

Nutritional Information:

Per serving (assuming 8 servings):

• Calories: Approximately 450 calories per serving
• Fat: 30g
• Carbohydrates: 40g
• Protein: 10g
• Sodium: 370mg (based on ingredient content)

Dish Characteristics:

• Rich and creamy cheesecake with a hint of pumpkin flavor.
• Graham cracker crust provides a crunchy contrast to the creamy filling.
• Perfect for fall or Halloween gatherings.

User Comments:

1. "This is an excellent cheesecake! The pumpkin flavor is subtle but delicious."
2. "I love the combination of pumpkin and cheesecake. This dish was a hit at my party!"
3. "The Graham cracker crust was a great choice, added a nice crunch to the creamy filling."

Special Precautions and Tips:

• Be sure to use full-fat cream cheese for the best flavor and texture.
• Do not overbake the cheesecake, or it will become dry and hard.
• Allow the cheesecake to cool completely before refrigerating, to prevent condensation from forming on the surface.