It’s has been a while since my last cheesecake recipe post. Actually, I thought that I had forgotten cheesecake baking techniques. However, when I saw the video for this recipe, I was surprised how easy the recipe was, well, or this how I thought.
In fact, the recipe was really easy to implement and the baking part was much easier than I thought; however, there are couple of tips you shouldn’t forget! First, make sure that you always bake cheesecake batter in a water bath. This step is very important to maintain the moisture in the cheesecake batter and prevent it from evaporating.
The second tip is to turn off the oven heat just before the cheesecake is done. Then let it cool down for an hour.Keep the cheesecake in a room temperature for another hour to until it cools completely, refrigerate for at least 4 hours afterwards.This will give you a crack-less cheesecake that you can enjoy.
Double Layer Pumpkin Cheesecake
Cheesecake can be very easy to prepare and bake; however, it consumes a lot of time. Therefore, it’s very advisable to prepare it one day ahead. Adapted from allrecipes.com
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed (optional)
Making the cheesecake
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
3. Blend in eggs one at a time.
4. Remove 1 cup of batter and spread into bottom of crust; set aside.
5. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
6. Carefully spread over the batter in the crust.
7. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
8. Allow to cool, then refrigerate for 3 hours or overnight.
9. Cover with whipped topping before serving.
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