🍰 Make your holiday season even sweeter with this perfect pumpkin cheesecake recipe! In this video, I'll show you how to bake a delicious pumpkin cheesecake from scratch at home, using simple ingredients and easy-to-follow steps. This fun holiday dessert is sure to become one of your favorites, and it's perfect for sharing with friends and family. 🎉
I'll show you how to create 4-inch mini cheesecakes for one, perfect for when you want a little treat all to yourself. 😋🍽️ Don't forget to like, comment, and subscribe for more easy and delightful baking recipes! Happy baking! 🌟💕
What you’ll need:
✔️clean mixing bowls
✔️spatula
✔️stand mixer or hand mixer
✔️4 inch cheesecake pans (3)
✔️tray
Ingredients:
✔️145g graham cracker crumbs (1 1/4 cup)
✔️50g butter - will be melted after (1/4 cup)
✔️20g brown sugar (1 1/2 TBSP)
✔️255g cream cheese - room temperature
✔️30g granulated sugar (2TBSP)
✔️pinch salt
✔️pinch cinnamon
✔️1 egg
✔️50g pumpkin purée (1/4 cup)
✔️25g sour cream (2 TBSP)
✔️55g 10% cream (1/2 cup)
(DIVIDE BY 3 IF YOU’D LIKE ONE SOLO 4 INCH SERVING…… but I bet you won’t) 😉
What to do:
You’re going to preheat your oven to 325 F, with low fan or the fan completely off! Melt your butter in the microwave. Fork together your graham cracker crumbs and brown sugar, add the butter and mix well together. In your 4-inch pans add this mixture to the base and pat down for a perfect crust(you will have left over mixture which I can just eat off the spoon or you can add it to a pudding, some ice cream, a mousse SO many versatility with this crumb base). Pop this in the oven for 10 minutes.
In your stand mixer bowl with a paddle attachment (or regular bowl if you are using a hand held mixer) add your cream cheese and beat to make fluffy. SCRAPE BOWL.Add your granulated sugar mixture and allow to mix to incorporate the sugar into the cream cheese. SCRAPE BOWL. Add your egg and mix until just incorporated. SCRAPE BOWL. Add pumpkin purée mix and stir until incorporated. At this point I will take it off the mixer and fold the mixture in myself so that it doesn’t over beat. Add this base to your cooled crust. Place on a tray and wrap your pans in aluminum in foil to ensure water doesn’t leak through. You will be adding a slight amount of boiled water to the tray to keep the cheesecake from cracking(even if it does crack we can always cover it with whipping cream).This water allows moisture to swirl around the oven for a perfect cheesecake. You’re going to put this in the oven for 40 minutes. Take out of the oven and once cooled, wrap them and place in the fridge overnight. Top with your best Chantilly cream(fancy word for home made whipping cream) and enjoy EVERY LAST BITE. Your Welcome!
Thank you all so much for watching! 🩷
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