Joanna Gaines Pumpkin Cheesecake Recipe
Do you love cozy fall flavors? Then this Joanna Gaines Pumpkin Cheesecake Recipe is for you. It is creamy and very delicious.
Equipment
- 9-inch springform pan
- Large Mixing Bowl
- Electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Large baking sheet
Ingredients
- 2 cups graham cracker crumbs.
- 6 tablespoons melted butter.
- 24 ounces softened cream cheese.
- 1 cup granulated sugar.
- 1 cup canned pumpkin puree.
- 3 large eggs.
- 1 teaspoon vanilla extract.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon ground ginger.
Instructions
- Mix crumbs and butter in a bowl. Press them into the bottom of your pan.
- Beat the cheese and sugar until very smooth. Use a medium speed for the best texture.
- Mix in the pumpkin, vanilla, and all spices. Stir until the color is nice and orange.
- Add eggs one at a time to the bowl. Mix slowly so you do not add air.
- Pour the batter over your crust. Bake at 325°F for about sixty minutes.
- Let it cool at room temperature first. Then, chill in the fridge for six hours.
Notes
- Use room temperature ingredients for a smooth batter.
- Do not overmix the eggs into the cream.
- This prevents cracks on the top of your cake.
- Always use a springform pan for easy removal.
- Serve with a dollop of fresh whipped cream.