Anyways... Last week, my club made pumpkin desserts, and I thought to share with my readers (if any are left) my cheesecake recipe.
This cheesecake is not an ordinary cheesecake. It is extremely light, airy, and fluffy.
Pumpkin Cheesecake
Ingredients for Filling
4 slabs of Cream Cheese (room temperature)
3 egg whites
3 egg yolks
1/3 cup Milk or Cream (depends on how healthy you want to be)
1 cup Sugar
1 cup Pumpkin Puree
2 teaspoons Ground cinnamon
1 teaspoon Allspice
1 teaspoon Ground ginger
1 teaspoon Vanilla extract
1/4 cup all-purpose flour
Ingredients for Crust
1 package of Graham crackers
1 tsp Cinnamon
½ tsp Allspice
½ tsp Ground ginger
1 tbs Dark brown sugar
3/4 stick butter (room temperature)
Prep work Crust
1. Preheat oven 325F
2. Make sure butter is softened
3. Crush graham crackers coarsely
4. Line Bottom of springform pan with parchment paper
5. Mix all the dry ingredients together
6. Add dry ingredients and butter on the bottom of the pan evenly
to form the crust
7. Prepare a large and deep dish for a water bath by filling it with
water.
8. Line bottom of the springform pan
Prep work Filling
1. Beat egg whites until soft peaks
2. In a mixing bowl with paddle attachment, add the cream cheese
and whip on low speed for 3 minutes
3. Add egg yolks, milk, sugar and mix for 1 minute until everything
evenly incorporated in the mix
4. Slowly add the flour, allspice, ground ginger while mixing on low
5. Add vanilla extract and pumpkin puree and mix for about 2
minutes or until evenly incorporated. (Don’t forget to scrap the
edges of the bowl while your mixing).
6. Gently fold in egg whites.
7. Gently zig zag pour the batter into the springform pan.
8. Place pan in the water bath
9. Stick the cheesecake in the oven for 1 hour 15 minutes to 1 hour
30 minutes.
10. Allow the cheesecake to sit in the oven for 30 minutes before
putting it in the fridge.
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