Pumpkin Cheesecake II

Ingredients and Weight:

1. Cream cheese: 500g
2. Pumpkin puree: 300g
3. Sugar: 150g
4. Eggs: 3
5. Vanillin essence: 1 drop (optional)
6. Salt: 1 pinch (small amount)
7. Graham crackers (crushed): 2 cups
8. Butter: 100g for baking the crust
9. Cinnamon powder: 1 tablespoon for topping (optional)

Preparation Time:

• Preparation: 30 minutes
• Cooking: 60 minutes
• Total: 90 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the crust: Mix the crushed Graham crackers with melted butter and press into the bottom of a springform pan. Set aside.
2. Preheat the oven to 350°F.
3. In a large bowl, combine the cream cheese, sugar, and vanillin essence, mixing until smooth and creamy.
4. Add the pumpkin puree and mix well.
5. Add eggs one by one, mixing after each addition.
6. Add a pinch of salt and mix gently.
7. Pour the mixture into the prepared crust.
8. Place in the preheated oven and bake for about 60 minutes or until the center is set.
9. Remove from the oven and let cool at room temperature.
10. Refrigerate for at least 2 hours before serving. Optionally, top with a sprinkle of cinnamon powder.

Nutritional Information: (Per serving, assuming 8 servings in total)

• Calories: Approx. 450 calories per slice
• Fat: 30g
• Carbohydrates: 40g
• Protein: 12g (Note: Nutritional content may vary depending on the exact ingredients used.)

Dish Characteristics:

• Creamy and rich texture from the combination of cream cheese and pumpkin puree.
• Graham crackers crust adds a unique flavor and texture to the cheesecake.
• Ideal for fans of both pumpkin desserts and cheesecake lovers.

User Comments:

1. "The combination of pumpkin and cheesecake was a great choice! The texture was creamy and smooth."
2. "The Graham crackers crust gave a nice contrast to the soft cheesecake."
3. "Refrigerating the cheesecake for a few hours made it even better."

Special Precautions and Tips:

• Ensure that the cream cheese is softened to room temperature before mixing to ensure a smooth mixture.
• Use fresh pumpkin puree for best results; canned puree may have different flavor and texture characteristics.
• When baking, keep an eye on the cheesecake to ensure it doesn't overcook; the center should be just set.