Pumpkin Cheesecake: A Fall Classic
Pumpkin cheesecake is a delicious and festive dessert that is perfect for autumn. It is made with a creamy pumpkin filling that is baked on a graham cracker crust. The cheesecake is often topped with whipped cream or a pumpkin pie spice sauce.
Ingredients
* 1 (15 ounce) can pumpkin puree
* 1 cup sugar
* 1/2 cup evaporated milk
* 1/2 cup sour cream
* 2 eggs
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/8 teaspoon ground cloves
* 1 (9 inch) graham cracker crust
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the pumpkin puree, sugar, evaporated milk, sour cream, eggs, cinnamon, ginger, nutmeg, and cloves. Mix until well combined.
3. Pour the pumpkin mixture into the graham cracker crust.
4. Bake in the preheated oven for 50-60 minutes, or until the center of the cheesecake is set.
5. Let the cheesecake cool completely before serving.
Tips
* For a richer flavor, use dark chocolate graham cracker crumbs for the crust.
* To make a pumpkin pie spice sauce, combine 1 cup of sugar, 1/2 cup of water, 1/4 cup of pumpkin puree, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
* Pumpkin cheesecake can be stored in the refrigerator for up to 3 days.
Variations
* Add 1/2 cup of chopped nuts to the pumpkin filling.
* Top the cheesecake with a layer of whipped cream and sprinkle with pumpkin pie spice.
* Make a chocolate pumpkin cheesecake by adding 1/2 cup of melted chocolate to the pumpkin filling.
Pumpkin cheesecake is a delicious and versatile dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you serve it plain or with toppings, pumpkin cheesecake is sure to be a hit.