Pumpkin Cheesecake

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Name: Organt Pumpkin Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: Dessert
Ingredients: Crust Ingredients; 1 stick Unsalted butter Softened; 2 packs Graham crackers crushed/processed; Cake Ingredients; 8 ounces Cream cheese Softened; 1 cup Granulated sugar; 4 large Eggs; 1 can (15 oz) pumpkin puree; 1/4 cup heavy whipping cream; 1/4 cup Sweetened Condensed Milk; 1 teaspoon Cinnamon; 1/2 teaspoon Nutmeg; 1/4 teaspoon Cloves; 1/4 teaspoon Ginger; 1 teaspoon Vanilla extract; Icing Ingredients; 1 cup Confectioners Sugar; 8 ounces Cream cheese; 1 teaspoon Vanilla extract; 1 teaspoon Cinnamon; 1 stick Unsalted butter; 1/4 teaspoon Salt; Toppings; 1 cup ginger snaps crushed; 1 container Ready Whip; 1 package Caramel Sauce

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INGREDIENTS

Crust Ingredients
1 stick Unsalted butter ; Softened
2 packs Graham crackers ; crushed/processed
Cake Ingredients
8 ounces Cream cheese ; Softened
1 cup Granulated sugar
4 large Eggs
1 can (15 oz) pumpkin puree
1/4 cup heavy whipping cream
1/4 cup Sweetened Condensed Milk
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1 teaspoon Vanilla extract
Icing Ingredients
1 cup Confectioners Sugar
8 ounces Cream cheese
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
1 stick Unsalted butter
1/4 teaspoon Salt
Toppings
1 cup ginger snaps ; crushed
1 container Ready Whip
1 package Caramel Sauce

INSTRUCTIONS

1. Making the Crust...

2. Preheat oven to 350 degrees (taking 3 cream cheeses out of boxes and putting on oven to soften helps).

3. Take 1 1/2 packs of graham crackers (box usually contains 3) and either crush them in the package with a rolling pin or use a food processor to grind them up. Goal is to have the pieces be smaller than a pea, but not a fine dust.

4. In a large bowl, combine crushed graham crackers with stick of butter. Knead with hands until crackers are moist and stick together.

5. Pour contents into ungreased Springform pan and press down. Depending on the size of the pan, the crust should cover entire bottom and come up 1-2 inches on the side. Ensure there are no holes in the bottom of the crust.

6. Place crust in oven for 10 minutes. After 10 minutes, check. Crust should be soft to the touch, the top of the edges slightly brown, and the crust generally cohesive. Keep in up to 5 minutes longer if needed. When done, remove from oven and let rest

7. Making the cake

8. Standing mixer works best, but hand mixer is fine.

9. Add 3 8 oz packages of softened cream cheese to mixing bowl and blend on medium for 2-3 minutes until soft

10. Add sugar. Continue blending until well mixed (will be lumpy if you go to next step too fast)

11. While still mixing, add pumpkin puree, then eggs, then vanilla, cinnamon, ginger, nutmeg, cloves

12. Mix 2-3 more minutes using a spatula to scrap edges and bottom. Color should be uniform throughout with cake batter consistency

13. Pour into Spring form pan. Large pan should hold entire contents, but leave 1" at the top because it will rise in the oven

14. Bake 45 -60 minutes. Test doneness with a knife. Knife won't come out perfectly clean, but you shouldn't see liquid. Top should also show some cracks and be slightly browned.

15. Take out and let rest for 1 hour - top will shrink significantly and end up being concave. Place in refrigerator overnight to cool completely

16. Making the Icing

17. In a mixer, add butter and cream cheese until blended

18. Slowly add in confectioners sugar until proper consistency is met.

19. Add vanilla, salt and cinnamon and continue mising

20. Pipe or spoon onto cooled cheese cake

21. Sprinkle cinnamon on top

22. Serving

23. Remove pan ring (bottom of pan will likely stick to the bottom of crust).

24. Crush ginger snaps with rolling pin or processor

25. Slice cake, then top with whipped cream, caramel sauce and ginger snaps

NOTES

Alert editor

Organt Pumpkin Cheesecake

Crust Ingredients
1 stick Unsalted butter Softened
2 packs Graham crackers crushed/processed
 Cake Ingredients
8 ounces Cream cheese Softened
1 cup Granulated sugar
4 large Eggs
1 can (15 oz) pumpkin puree
1/4 cup heavy whipping cream
1/4 cup Sweetened Condensed Milk
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1 teaspoon Vanilla extract
 Icing Ingredients
1 cup Confectioners Sugar
8 ounces Cream cheese
1 teaspoon Vanilla extract
1 teaspoon Cinnamon
1 stick Unsalted butter
1/4 teaspoon Salt
 Toppings
1 cup ginger snaps crushed
1 container Ready Whip
1 package Caramel Sauce

1. Making the Crust...
2. Preheat oven to 350 degrees (taking 3 cream cheeses out of boxes and putting on oven to soften helps).
3. Take 1 1/2 packs of graham crackers (box usually contains 3) and either crush them in the package with a rolling pin or use a food processor to grind them up. Goal is to have the pieces be smaller than a pea, but not a fine dust.
4. In a large bowl, combine crushed graham crackers with stick of butter. Knead with hands until crackers are moist and stick together.
5. Pour contents into ungreased Springform pan and press down. Depending on the size of the pan, the crust should cover entire bottom and come up 1-2 inches on the side. Ensure there are no holes in the bottom of the crust.
6. Place crust in oven for 10 minutes. After 10 minutes, check. Crust should be soft to the touch, the top of the edges slightly brown, and the crust generally cohesive. Keep in up to 5 minutes longer if needed. When done, remove from oven and let rest

7. Making the cake
8. Standing mixer works best, but hand mixer is fine.
9. Add 3 8 oz packages of softened cream cheese to mixing bowl and blend on medium for 2-3 minutes until soft
10. Add  sugar. Continue blending until well mixed (will be lumpy if you go to next step too fast)
11. While still mixing, add pumpkin puree, then eggs, then vanilla, cinnamon, ginger, nutmeg, cloves
12. Mix 2-3 more minutes using a spatula to scrap edges and bottom. Color should be uniform throughout with cake batter consistency
13. Pour into Spring form pan. Large pan should hold entire contents, but leave 1" at the top because it will rise in the oven
14. Bake 45 -60 minutes. Test doneness with a knife. Knife won't come out perfectly clean, but you shouldn't see liquid. Top should also show some cracks and be slightly browned.
15. Take out and let rest for 1 hour - top will shrink significantly and end up being concave. Place in refrigerator overnight to cool completely

16. Making the Icing
17. In a mixer, add butter and cream cheese until blended
18. Slowly add in confectioners sugar until proper consistency is met.
19. Add vanilla, salt and cinnamon and continue mising
20. Pipe or spoon onto cooled cheese cake
21. Sprinkle cinnamon on top

22. Serving
23. Remove pan ring (bottom of pan will likely stick to the bottom of crust).
24. Crush ginger snaps with rolling pin or processor
25. Slice cake, then top with whipped cream, caramel sauce and ginger snaps

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 12 Servings

Calories: 523
Calories from Fat: 340 (65%)

Amt Per Serving		% DV

	Total Fat 37.7g	50 %
	Saturated Fat 21.1g	105 %
	Monounsaturated Fat 10.6g
	Polyunsanturated Fat 2g
Cholesterol 236.1mg		73 %
Sodium 313.6mg		11 %
Potassium 218.3mg		6 %
Total Carbohydrate 39.4g		12 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 38.7g
Protein 8.5g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 523

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