Скачать или смотреть Pumpkin Cheesecake - What's For Din'? - Courtney Budzyn - Recipe 71

Pumpkin Cheesecake Recipe | How to make the best pumpkin cheesecake

Say hello to pumpkin cheesecake! The beautiful combination of pumpkin pie and cheesecake will make your day go from 1 to 1 million real quick. All the flavor of a pumpkin pie and the amazing custardy texture of a cheesecake. This pumpkin cheesecake is the ultimate cheesecake of all time. If you make this you will hear more oohs and ahhs than you would at 1000 hipster concerts combined.

Thank you sooo much for over 500 subscribers!!! Please comment bellow and say hello! I’d love to get to know you all better!

-------------------------------------------------

Subscribe for FREE: https://goo.gl/hSmR9f

-------------------------------------------------

STAY CONNECTED WITH ME:
• INSTAGRAM:   / mrsbudzyn  
• FACEBOOOK: https://goo.gl/mFHQhO
• SNAPCHAT: CBUDZYN5
• GOOGLE+: https://goo.gl/h1bWyR

-------------------------------------------------

| Ingredients |
Crust:
1 ¾ Cups Graham Cracker Crumbs
1/3 Cup Granulated Sugar
1/3 Cup Butter, Melted

Filling:
4 8 – Ounce Packages Cream Cheese, Room Temperature
1 ½ Cups Brown Sugar
½ Cup Granulated Sugar
2 15 – Ounce Cans Pure Pumpkin Puree
4 Large Egg Yolks
2 Large Eggs
3 Teaspoons Vanilla Extract
4 Tablespoons Flour
1 Tablespoon Pumpkin Spice
¼ Teaspoon Salt

| Instructions |

Prepare a standard sized springform pan by lining the bottom with 2 -3 layers of tin foil. Press the foil firmly against the sides without tearing any holes. (This prevents any water from leaking into the cake)

Spray the insides of the springform pan with a nonstick cooking spray.

Crust:

In a medium bowl, combine cracker crumbs, sugar, and butter until a sand-like texture forms. Press the crumb mixture into the springform pan using your hands or a glass. Try to make the crust as even as possible, going up the sides about halfway.

Bake the crust in a 350 degree oven for 10 minutes. (Prevents soggy crust)

Set aside.

Filling:

In a large bowl cream together cream cheese, brown sugar, and white sugar using a hand mixer or standing mixer. Mix thoroughly until the mixture is smooth with no lumps.

In a separate large bowl, combine pumpkin puree, eggs, egg yolks, vanilla, pumpkin spice, flour, and salt. Mix until thoroughly combined.

Combine the cream cheese mixture with the pumpkin mixture, beating very well to ensure there are no lumps.

Before pouring the filling into the springform pan, place the springform pan into a large roasting pan. Large enough so that there is room on all sides. Pour the filling into the prepared crust smoothing out the top with a rubber spatula.

Place the cheesecake into a 325 degree oven onto the middle rack.

Pour boiling water into the roasting pan so that it comes about halfway up the sides of the springform pan.

Bake the cheesecake for ABOUT 1 hour and 30 minutes or until you reach an internal temperature of 155 degrees. I suggest checking the cheesecake sooner if you feel your oven runs hot. ***DO NOT bake until the center is set, if you do, it will be OVERDONE! The cheesecake will have a jiggly center and that is fine.

Once the cheesecake has reached an internal temperature of 155 degrees, turn the oven off, leave the oven door closed, and allow to cool for 10 minutes.

After the 10 minutes have passed, run a knife along the sides of the cheesecake so it will not stick to the pan.

Keep the oven door open slightly and allow to cool completely in the oven.

Once cooled, cover with plastic wrap, and refrigerate overnight.

Serve with whipped cream and enjoy!!