Pumpkin cheesecake with cinnamon
Description
Delicious baked treat for the whole family. The pumpkin cheesecake takes quite a while to bake, but the result will exceed all your expectations. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Spray a pie pan with cooking spray. Process ginger cookies in a food processor until finely crushed.
- 2
Step 2
2. Add brown sugar, cinnamon, and salt, and mix. Transfer the mixture to a medium bowl, add melted butter. Mix with a fork. When the mixture becomes evenly moist and crumbly, holding together without falling apart, it is ready.
- 3
Step 3
3. Evenly spread the resulting mixture into the pan, creating small edges along the sides. Chill the pie for 5 minutes, then bake in the oven for 10 minutes. Let it cool completely. Bring a pot of water to a boil. Prepare a large skillet, which will later be used for baking the cheesecake. This is necessary to prevent cracking. Once the pie has cooled, wrap the pan with a double layer of aluminum foil.
- 4
Step 4
4. Prepare the filling. Beat the cream cheese until smooth.
- 5
Step 5
5. Add the pumpkin puree and mix. Add the eggs and egg yolk, beating well after each addition. Add the sour cream and beat again. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat the mixture and add the vanilla extract.
- 6
Step 6
6. Spread the prepared filling over the crust. Place the cheesecake pan into a large skillet and add enough hot water from a pot to reach halfway up the sides of the pan. Bake the cheesecake in the oven until golden, for 1 hour 30 minutes to 1 hour 40 minutes. Remove from the oven and run a thin-bladed knife between the pan and the baked edge to prevent cracking. Cool to room temperature in the pan. Cover and refrigerate for at least 4 hours or overnight. Slice the cheesecake into pieces and serve with fresh whipped cream.