Ingredients and Weight:
For the crust:
* Graham cracker crumbs: 1 1/2 cups (150g)
* Granulated sugar: 1/4 cup (50g)
* Melted unsalted butter: 6 tablespoons (85g)
For the cheesecake layer:
* Cream cheese, softened: 24 ounces (680g)
* Granulated sugar: 1 1/2 cups (300g)
* Large eggs: 3
* Sour cream: 16 ounces (450g)
* Pure pumpkin puree: 1 cup (240g)
* Vanilla extract: 2 teaspoons
* Ground cinnamon: 1 teaspoon
* Ground nutmeg: 1/4 teaspoon
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time. Stir in sour cream, pumpkin puree, vanilla extract, cinnamon, and nutmeg.
- Pour the cheesecake batter over the crust.
- In a small bowl, stir together 1/2 cup (120g) of the cheesecake batter and 1/2 cup (120g) of pumpkin puree. Drop spoonfuls of the pumpkin mixture over the cheesecake batter and swirl with a knife.
- Bake for 60 minutes, or until the center is set.
- Let cool completely before refrigerating for at least 4 hours before serving.
Nutritional Information:
- Calories: 450 per slice
- Fat: 25g
- Saturated fat: 15g
- Carbohydrates: 45g
- Sugar: 30g
- Protein: 10g
Dish Characteristics:
- Rich, creamy, and flavorful
- Perfectly balanced pumpkin and cheesecake flavors
- Smooth and velvety texture
- Impressive presentation with the pumpkin swirl
User Comments:
- "This cheesecake is absolutely delicious! The pumpkin swirl adds a beautiful touch and the flavors are amazing."
- "I'm not a big cheesecake fan, but I loved this one. It was light and fluffy, with just the right amount of pumpkin flavor."
- "I made this for a dinner party and it was a huge hit. Everyone raved about it!"
Special Precautions and Tips:
- Make sure to use softened cream cheese for a smooth batter.
- Do not overbeat the cheesecake batter, as this can lead to a dense texture.
- Refrigerate the cheesecake for at least 4 hours before serving to allow it to set properly.
- If you do not have a springform pan, you can use a regular 9-inch cake pan. Just make sure to line the pan with parchment paper before pouring in the cheesecake batter.
