I know to some, making cheesecake can be daunting. Up until last year, it was for me. There are so many things to worry about. Am I over beating the batter? Will I cook it too long? What if it comes out dry? What if it is undercooked?
Luckily for you, I have the perfect recipe that not only produces a flavorful, velvety, smooth cheesecake, but one that will never leave you worrying.
Slightly adapted from allrecipes.com
- 1 sleeve graham crackers
- 1 tablespoon sugar
- 4 tablespoons melted butter
- 2 packages of cream cheese, softened (8 ounces)
- 3/4 cup sugar
- 1 can pumpkin puree
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- Crush graham crackers using hands or wooden spoon in a medium sized bowl. You want the graham crackers to be fine. (You can also use a food processor). Add melted butter and sugar, combining well.
- Spread and press graham crackers into a greased 9 inch springform pan to form a crust. Place pan in the refrigerator to chill while making the filling.
- In a large bowl, combine softened cream cheese and sugar together with an electric mixer.
- Add, pumpkin, spices and salt together and combine well.
- Mix eggs in one at a time.
- Pour batter into chilled graham cracker crust.
- Bake cheesecake in a 350 degree oven for 50 minutes. Cheesecake may still be wobbly in the center and that is okay. The cheesecake will continue to cook once the oven is turned off.
If possible, allow cheesecake to cool in the oven. When done baking, simply turn the oven off and leave the oven door cracked open.
I have yet to make a cheesecake that hasn’t cracked. The main reasons for cracking is over beating the batter and cooling the cheesecake too fast. It is completely okay if your cheesecake does crack, it just adds more character.
What foods have you been afraid to make, but then after making, have realized there was nothing to worry about?