"Pumpkin Cheesecake This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. It's creamy. It's pumpkin-y and it should be what you make this fall. It uses real pumpkin puree. It's super creamy. And of course, we have all of your favorite fall spices. Use a food processor to pulse the crackers to a fine consistency."
"Make sure that your ingredients are at room temperature so that your filling can come together easily, and you won't have to mix at any high speeds, which can incorporate too much air into your cheesecake. Bake on the middle rack at 300 degrees for one hour. The cake is finished in the oven with the heat turned off. By doing that, we're reducing the heat in a very gentle way,"
Pumpkin cheesecake delivers warm pumpkin pie spices combined with tangy, creamy cheesecake using real pumpkin puree. Cracker crumbs are pulsed in a food processor, mixed with sugar, salt, and melted butter, pressed into a springform pan, then baked until set. Filling ingredients should be at room temperature to blend smoothly and avoid overmixing, which can incorporate excess air. Bake the cheesecake on the middle rack at 300°F for one hour, then finish it in the oven with the heat turned off. Gentle cooling eliminates the need for a water bath and prevents cracks and grainy texture.
Read at www.nytimes.com
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