![]() ![]() Turn mixer to low and add sour cream and vanilla mix well, scraping sides of bowl as necessary.Prepare cheesecake: In bowl of a stand mixer fitted with a paddle attachment, mix cream cheese and sugar on medium speed, until smooth, scraping sides of bowl as necessary.Bake crust for 8-10 minutes, or until lightly golden.Press mixture into bottom and up sides of 9-inch springform pan. In a large bowl mix graham cracker crumbs, butter, granulated sugar, and salt together evenly.Prepare graham cracker crust: Preheat oven to 350☏.Tip: Use 2 teaspoons of pumpkin pie spice in place of the dried spices in the filling. Step 9 When ready to serve, remove the sides of the springform pan and top the cheesecake with chopped pecans, caramel sauce, and whipped cream.Place the springform pan on a cooling rack until it cools to room temperature. Step 8 Carefully remove the cheesecake from the water bath.Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Step 7 Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center has a slight jiggle.(The water should come about halfway up the sides of the pan). Carefully pour the boiling water into the roasting pan. Place the cheesecake in the center of a large roasting pan. Step 6 Pour the filling into the crust.Step 5 Bring a pot of water to a boil for your cheesecake’s water bath. ![]() With the mixer on low, beat in the cornstarch, salt, cinnamon, ginger, nutmeg, and cardamom. Beat in the pumpkin, sour cream, and vanilla until combined. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula. ![]()
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