Ingredients and Weight:
- Pumpkin Puree - 400 grams
- Cream Cheese - 500 grams
- Sugar - 1 cup (200 grams)
- Sour Cream - 200 grams
- Vanilla Extract - 1 teaspoon
- Eggs - 3
- Graham Cracker crust (pre-made or homemade) - 1 (9-inch)
- Cinnamon - a sprinkle
- Nutmeg - a sprinkle
Preparation Time:
- Preparation Time: 2 hours (includes preparation of crust and filling)
- Cooking Time: 45 minutes at 325°F (160°C)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 325°F (160°C).
- In a large bowl, combine the pumpkin puree, cream cheese, sugar, vanilla extract, and eggs. Mix well until combined and smooth.
- Pour the mixture into the Graham Cracker crust.
- Bake for 45 minutes or until the center is almost set.
- For the sour cream topping, mix the sour cream with a sprinkle of cinnamon and nutmeg.
- Spread the sour cream topping over the cheesecake and bake for another 5 minutes or until the topping is set.
- Let cool and refrigerate for at least 2 hours before serving.
Nutritional Information:
- Calories: Approx. 450 per serving (based on an 8-inch cheesecake)
- Fat: 28g
- Carbohydrates: 42g
- Protein: 8g
Dish Characteristics:
- The cheesecake has a rich and creamy texture with a hint of pumpkin flavor.
- The sour cream topping adds a tangy and refreshing note to the dessert.
- The dish is perfect for autumn and winter occasions, as it incorporates the flavors of pumpkin and spices associated with the season.
User Comments:
- "The combination of pumpkin and sour cream was a unique and delightful surprise!"
- "The cheesecake was rich and creamy, and the sour cream topping added a nice tang."
- "A perfect dessert for a fall gathering, everyone loved it!"
Special Precautions and Tips:
- Make sure to use fresh ingredients, especially the pumpkin puree, to ensure maximum flavor.
- Be careful not to overbake the cheesecake, as it can become dry and crumbly.
- Let the cheesecake cool completely before slicing and serving to ensure it sets properly.
