Pull out all your dairy and COLD ingredients and let them cool to room temperature before mixing. This helps by making it easier to mix and remove more clumps. Nothing is worse than biting into cheesecake and getting a fat chunk or straight cream cheese.
Pumpkin- I use PIE PUMPKINS.I have never used canned pumpkin. It may take a little bit longer but it is fresh. If you choose to use the large pumpkins that we use jack-o-lanterns for that is fine, you will just need to ask about an extra 1/4C-1/2C extra granulated sugar. Just depends on how sweet you want it.
- 1 1/3 Graham Cracker Crumbs
- 1 3/4 Pumpkin Puree (PIE pumpkinpumpkins are naturally sweeter.)
- 1 tsp Crystalized ginger
- 4 Eggs
- 6 tbsp Butter
- 20 oz cream cheese brick sstyle
- 3 Tbsp Sour Cream
- 3 Tbsp Dark Karoun Syrup
- 1/2 Cup Brown Sugar Packed
- 1 1/2 tsp Cinnamon
- 1/4 tsp Cloves
- 3/4 Cup Granulated Sugar 3 tbsp extra
- 1/4 Tsp Nutmeg
- 1 Tsp Vanilla Extract
Graham Cracker Crust
- Preheat the oven to 350 Degrees
- Mix together Graham cracker crumb, melted butter, 3 Tbsp granulated sugar and mix in a medium bowl. I add a few pinches extra of cinnamon to the crust for a little bit of added flavor.
- After mixing press down the mixture to the bottom of your springform pan.3 Bake for 8-10min at 350 degrees.
- Mix granulated sugar, brown sugar, cinnamon,ginier, nutmeg & cloves in another small size bowl.
- In a separate bowl beat together the sour cream, cream cheese, pumpkin puree and then add in the sugar & spice mix. Lastly add eggs to mix, remember 1 at a time on low speed.
- Pour cheesecake filling to graham cracker crust.
- Place in the oven to back 45-60 min at 350 degrees. Be sure not to over bake the cheesecake.
- When you pull out your cheesecake it should have a slight wobble.
- Place the roasting pan with water and cheesecake on a cooling rack for about 2 hours and then refrigerate overnight.