Recipe for How to Make a Pumpkin Cheesecake Pie in Easy Steps (4K)

Описание: Baking a cheesecake with a perfect crust and crack-free can be easy with some secrets and hacks (like a water bath and a freezer.) Make ahead of time and freeze for weeks. The recipe includes video in 4K and closed captioning for follow-along instructions.

Pumpkin Cheesecake with Graham Cracker Pecan Crust

Graham Cracker Pecan Crust
3 oz. (85 g) graham crackers
1.5 oz (45 g) pecans
1 oz (25 g) light brown sugar
3 Tbsp (40 g) melted unsalted butter

In a food processor fitted with a steel blade, pulse graham crackers, pecans, and light brown sugar to a fine crumb. Pour in the melted butter and continue to pulse till mixed. The mixture should be wet enough to press together in a ball but easily crumble. Place in a buttered and parchment lined 10 x 2" round cake pan. Spread mixture evenly over the base of the cake pan. Using a flat spatula, press the crust firmly into place. Bake at 350F/177C for 5-7 minutes. Remove from the oven and cool on a wire rack.

Pumpkin Cheesecake Filling
24 oz. (680 g) cream cheese at room temperature
½ cup (113 g) caster sugar
1 cup (225 g) packed light brown sugar
4 large eggs at room temperature
15 oz. (425 g) pureed canned pumpkin
¼ cup (57 g) heavy whipping cream
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 tsp. vanilla extract or vanilla bean paste

1. In a mixer fitted with a paddle attachment, beat the room temperature cream cheese on low speed. Go slow, avoid adding air to the batter. Aerating the batter will cause our cheesecake to crack on the surface when baked. The goal is to have a dense and creamy cheesecake free of any surface cracks.

2. Once the cream cheese is free of any lumps, slowly add the sugars and paddle on low speed.

3. Add the eggs, one at a time, on low speed.

4. Scrape the sides and bottom of the bowl to incorporate any unmixed ingredients.

5. Mix the pumpkin puree with the cream, spices, and vanilla.

6. Add the pumpkin spice mixture to the cheesecake batter. Go slow! Again, avoid incorporating any air into the batter.

7. Make sure the sides of the cake pan are free of any residual crust that make have stuck to the sides. Brush the sides of the cake pan with a little more butter.

8. Pour in the batter and stir to remove any air bubbles but be careful not to scrape the bottom and disturb the crust.

9. Bake at 325F/163F in a water bath for 1 hour and 40 minutes. Water should be about an inch deep. Bake on the middle rack to prevent excessive browning.

10. Remove from oven and cool on a wire rack. Once completely cooled, wrap with plastic and freeze overnight.

11. To unmold, heat briefly the bottom and sides of cake pan over a stovetop and immediately flip onto a flat pan. Remove parchment and flip back onto a 10-inch round cake board or cake plate.

12. Let cheesecake sit at room temperature for 15 minutes before slicing. Using a long serrated knife, warmed using very hot water, slice the cheesecake into 16 equal slices.

13. Serve with whipped cream and garnish with a marzipan pumpkin.