This pumpkin cheesecake is easy to make and is absolutely delicious. Make sure you have the ingredients mentioned below.
Ingredients:
1. Thirteen tablespoons of butter, unsalted.
2. Three teaspoons of vanilla extract.
3. Two ounces of regular sour cream.
4. Half a cup of oven toasted pecans.
5. A can (14 ounces) of plain pumpkins.
6. A quarter teaspoon of fresh cloves, ground.
7. 17 ounces of whipped cream (sweet).
8. 16.5 ounces of ricotta cream cheese.
9. A teaspoon of regular ginger.
10. Six eggs, whisked slightly.
11. Three cups of white sugar,
12. Two and a half teaspoons of cassia cinnamon, ground (cassia cinnamon is regular cinnamon).
13. Some salt.
14. Two and a half cups of Keebler's (or any other brand) graham cracker crumbs.
Preparation:
1. First put the oven rack in the central position and then power on the oven. Preheat it to about 325 degrees Fahrenheit. Take a ten inch springform pan (a pan in which the bottom and sides can be taken out) and grease it with a bit of butter.
2. Take a large bowl and mix in the rest of the butter along with a quarter cup of white sugar, a dash of salt and the graham cracker crumbs. Mix all these ingredients well. Take this mixture and flatten it onto the base and sides of the springform pan. Now place the pan in the oven and let it bake for about twenty minutes or till the crust turns a golden brownish shade of color.
3. Once baked, let it cool down on the oven rack. Now cover the outside of the springform pan with aluminium foil and put it in a roasting pan.
4. Take a large pot, fill it with water and let it boil. While the water is boiling, take a bowl and whisk the ricotta cream cheese in it using an electric mixer until it has a creamy texture. Add the remaining white sugar into the bowl and whisk again until the mixture is fluffy. Now add the sour cream into the bowl and whisk. Finally, add the six beaten eggs, a teaspoon of salt, cloves, ginger, cinnamon, vanilla extract and the can of pumpkins into the bowl and whisk the entire mixture well until the ingredients blend with each other. Now pour this mixture onto the baked crust.
5. Now put the roasting pan in the oven but don't remove the rack. Pour the hot water from the pot into the roasting pan, till it is at about a half-level of the side of the spring form pan. Bake for about one hour and forty minutes or till the outside of the pumpkin cheesecake is firm but the central portion is weak and not stiff.
6. Now switch off the oven and let the pumpkin cheesecake stay in the oven for about 55 minutes.. Take the roasting pan out of the oven and let it cool on the oven rack. Once it has sufficiently cooled down, place it in the refrigerator for a minimum of 7 hours.
You can serve the pumpkin cheesecake with a topping of pecans and whipped cream
