- Do you like pumpkin?
Do you like cheesecake?
Have I got the recipe for you!
It's my Pumpkin Cheesecake!
Full of fall spices, big pumpkin flavor,
with a creamy filling that did not crack.
And you're watching Preppy kitchen, where, I, John Kan`ell
teach you how to make delicious homemade dishes
to share with your family and friends.
This pumpkin cheesecake will be ready in a snap.
So let's get started.
First off, we're whipping up a really easy
Graham cracker crust.
So into the bowl of your food processor
or a large plastic bag if you're gonna smash that by hand
add 13 Graham crackers or 200 grams.
You could use ginger snaps, biscoff anything you'd like
that's kind of a crisp cookie.
One quarter cup of brown sugar packed firmly,
half a teaspoon of cinnamon.
And just for good luck, a pinch of salt.
Let's add the top on and whisk it up.
Once you have a nice crumbly mixture
you're gonna drizzle in four tablespoons
or about 60 grams of regular butter.
If you're using salted butter, don't add in that little
blessing of salt earlier.
Now this delicious concoction is ready to go
into our spring form pan.
You could basically use any size spring form pan for this.
This is like a 10 inch, but you could go all the way to 11,
use an eight or nine, and it'll be fine.
Is this a 10 inch?
This is a nine inch pan.
So you could use a 10 inch, you could use an 11 inch.
The only difference is you'll have a thinner cheese cake.
I like mine to be nice and thick.
Dump the mixture out into your spring form pan.
And if you're using a food processor you're gonna have
like a little pool of butter on the bottom.
So just fluff that into the rest over here.
Now use anything with a flat bottom and just press it down.
I love this spring form pan
but the one annoying thing is this (pan popping)
(laughs) its very bouncy.
And then for the edge, we're just gonna push it up
just a little bit.
Not even all the way up; halfway up is fine.
We're gonna bake this at 350 for about 10 minutes
or until it's a little bit more golden and really fragrant.
You'll smell wonderful things coming out of the oven.
And that means it is ready to come out.
So into the oven you go.
My crust is golden brown, totally done.
I'm setting it aside to cool.
In the meantime let's make the filling.
It's so quick and easy.
We're gonna start off with four packages
of room temperature cream cheese; that is two pounds.
Three quarters of a cup of sour cream as well.
And we're gonna give this a little bit of time
with the whisk attachment to really cream together
and get nice and smooth.
Plop it down, lock it off and mix on medium.
You can tamp it down if you need to as well.
(processor whirring)
One thing that you don't want with any kind of cheesecake,
including a pumpkin cheesecake is little bits
of cream cheese or sour cream that are not mixed in.
It's gonna give you not that perfect silky mouth feel
and it could lead to cracks too.
Once your mixture is nice and creamy it's time
to add the sugars in.
So to this delicious concoction of cream cheese
and sour cream, I'm adding 200 grams
or one cup of granulated sugar
and three quarters of a cup or 150 grams
of packed dark brown sugar.
This will give you a really nice kind of caramel taste.
I like to just use my fingers and sprinkle it in.
'Cause if there's any little rock of brown sugar
which just happens in the package,
I wanna smash it up.
The downside is you definitely have to wash your hands
after doing this, but the upside is less lumps.
Right now you can add in about half a teaspoon of salt
and then give it a mix.
You want a good homogenous mixture.
Let the sugars start dissolving too.
You wanna rough the sugar up a bit.
Okay, let it go.
Whoa, I want to look inside of here.
This is like silky heaven inside of this.
But as you know, I mixed nonsense all on the bottom.
So scrape the bowl down, continue mixing on low.
We don't want to whip too much air in here,
but we do want it nice and smooth.
Much mixing later, this is all done.
Silky smooth, no lumps, and the sugar is dissolved.
It's perfect for a cheesecake.
Now we're going to add in five room temperature eggs
slowly one at a time while mixing and yes,
I will scrape the bowl down halfway through.
And just take your time, there's no rush.
Okay, when you make a cheesecake,
you want to have that smooth mixture,
a low bake and you're golden; It's really easy.
Just have to follow a couple of rules.
Add the rest of the eggs in,
and then it's on to the next step.
Once your eggs are all incorporated,
we're going to sprinkle in two tablespoons of flour.
And when I do this,
I like to use like a little tiny baby sifter
and just sift it in as it's going like this,
but you can give it a headstart.
It just helps there be not any lumps of flour.
I'm like horrible syntax, who am I?
Sprinkle the rest in.
Now after your flour is all in there,
we can add in the pumpkin puree.
Hello, this is a pumpkin cheesecake.
It needs that pumpkin puree and I'm not using
pumpkin pie filling.
It is the 100% pumpkin,
one cup of pumpkin puree in you go.
Once the pumpkin's in there,
it's time to add your spices and, by the by,
I'm using all of my favorite fall spices,
but you could just use cinnamon or you could use
one and a half teaspoons of pumpkin spice mixture
if that's what you have in your pantry.
Half a teaspoon of ground cinnamon in you go,
a quarter teaspoon of ginger,
a quarter teaspoon of my favorite, all spice,
one quarter teaspoon of cardamom.
And finally, I'm going to add about a quarter teaspoon
of freshly ground nutmeg.
I love love using fresh nutmeg; it makes all the difference.
Now we're going to mix this again until it is
nice and smooth.
While that's going, we can add in two teaspoons
or 10 ML of a nice vanilla, vanilla pumpkin spices.
This is my idea of heaven.
Okay this is looking great.
I'm going to give this the last I promise.
It's the last scrape down.
Let this run for a couple of minutes on low.
Come back to it in a second.
Okay, thank you so much, mixer.
This is really, look how smooth this is.
Perfect, so nice, and the smell is divine.
Alright, we're ready to pour this into our
prepared spring form pan.
Let's put this away.
We're going to bake this in a water bath or a memory because
this was the most sure fire away to not have a crack and
have a beautiful, smooth cheesecake.
Place this into a roasting dish, deep please.
And now pour the batter in.
Yes, yes.
A thousand times. Yes.
So I'm using a slightly smaller pan than I normally would.
I don't know why.
I have some leftover, I'm gonna make mini cheesecakes
and freeze them for later.
Just put them in a smaller ramekin or spring form pan.
This is gonna go into the oven and you're going to see that
we'll pour in hot water after it's in the oven,
into the roasting pan, not here.
Okay, so here's the deal,
that cheesecake was in the oven at 300 degrees Fahrenheit
for an hour and 20 minutes.
Then I turned the oven off and left it there for a full hour
door closed.
Then I remembered it and I finally took it out of the oven.
So let me show you what happened.
This, by the way, is how I always wrap my cheesecakes.
If they're in the fridge,
I put a piece of paper towel and then a little bit of
plastic on top.
It won't dry out, but any of the condensation,
won't drip it back onto the cheesecake
and mar the surface, which I care about if it's perfect.
So that water bath is a really great way to get just
a flawless cheesecake top.
This is exactly what you want to look like.
We're going to open it up now.
Look how pretty that is, I love that.
And we're going to remove it and just transfer it
to a little cake stand.
So just run a knife around the edge,
slide it and center it.
Now it's ready to decorate.
You can enjoy this delicious cake as is,
but we're going to top it off with a little bit
of whipped cream so let's whip it up.
Transmit the whipped cream into a piping bag,
fitted with a star tip.
I'm using an 846, a large closed star, it's my favorite tip.
Any extra whipped cream could be piped
directly into your mouth.
So I'm just going to give them a little bit of a squiggle
as I pipe, really simple.
Finish your cheesecake off with just a little sprinkle of
cinnamon on top of the whipped cream for contrast.
Okay, ready to cut and enjoy.
This is a beautiful fall treat that you can enjoy
any time of the year.
This cheesecake has a beautiful cloud-like consistency.
I cannot wait to take a bite, but first,
if you like this recipe, check out my pumpkin playlist,
all my favorite pumpkin recipes in a playlist for you.
Now it's time for a bite.
That melts in your mouth, like a cloud of pumpkin and spice.
Oh, you've got to try this recipe.
If you like my videos, hit that like button,
subscribe and I'll see you in the next pumpkin video.