Kürbis Cheesecake
A creamy pumpkin cheesecake enhanced with warm spices, perfect for fall celebrations.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes until golden, then cool.
- Beat the cream cheese until smooth.
- Add pumpkin puree and sugar to the cream cheese, mixing well.
- Incorporate the eggs, vanilla, cinnamon, nutmeg, and salt, beating until just combined.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 50-60 minutes until edges are firm and center jiggles slightly.
- Cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.
Notes
Ensure cream cheese and eggs are at room temperature for the best texture. Avoid overmixing to prevent cracks.