Delicious Junior's Pumpkin Cheesecake Recipe In 6 Steps
This Junior's pumpkin cheesecake recipe is to die for! It uses real pumpkin puree, a variety of autumn spices, and has a fluffy and creamy texture!
Servings: 10 people
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Cooling rack
- Plastic or saran wrap
Ingredients
- 32 ounces full-fat cream cheese, softened at room temperature
- 1 3/4 cups light brown granulated sugar
- 4 tablespoons cornstarch
- 20 ounces pumpkin puree,room temperature
- 1 cup sour cream, room temperature
- 1 1/4 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 6 large eggs, separated at room temperature
- 2 large egg yolks, room temperature
Instructions
- Prepare the ingredientsPreheat the oven to 360ºF (180ºC). Then, line a springform cake pan with non-stick baking paper and cooking spray. Set it aside.Prepare all of your ingredients. Measure them out and ensure they are softened.If you are making pumpkin puree from scratch, do so before starting the recipe. Make sure the puree is completely smooth and free of any lumps or fiber pieces.You can also beat the separated room-temperature egg whites to medium-stiff peaks. Once whipped, set them aside until needed. But, don't leave them out for longer than 10 minutes before you need them.
- Create the filling baseTo start, cream together the softened cream cheese, sugar, and cornstarch. Keep mixing until the sugar starts dissolving.Beat the mixture for roughly 4-5 minutes, scraping down the sides regularly. Keep mixing until you have a uniform fluffy base.32 ounces full-fat cream cheese, softened at room temperature, 1 3/4 cups light brown granulated sugar, 4 tablespoons cornstarch
- Add the flavoring ingredientsNext, add the pumpkin puree, sour cream, spices, and vanilla extract. Mix these ingredients into the cream cheese base at medium speed.Again, scrape down the sides of the bowl to ensure all the ingredients are fully and evenly incorporated.20 ounces pumpkin puree,room temperature, 1 cup sour cream, room temperature, 1 1/4 tablespoon pumpkin pie spice, 1 tablespoon vanilla extract, 1/2 teaspoon ground cinnamon
- Add the eggsNext, fold in two egg yolks at a time, making sure that the previous addition is completely incorporated before adding more.Finally, in three additions, add the beaten egg whites. Roughly mix in the first third of the beaten egg white mixture. Then, more carefully, fold in the second third. And finally, very gently fold in the final third.2 large egg yolks, room temperature, 6 large eggs, separated at room temperature
- Bake the pumpkin cheesecakeFill your lined cake pan with the cheesecake batter. Work gently and carefully to avoid deflating the mix.Then, bake the cheesecake in the center rack for 75-90 minutes. Only check the progress of the cheesecake after 75 minutes. Once your cheesecake is fully baked, cool it properly using our expert method.
- Set and serve the cheesecakeFinally, after your cheesecake has been completely cooled, wrap the entire pan with plastic wrap. Then, set it inside the fridge for at least 12 hours.Once it is fully set, you can carefully remove the cheesecake from the cake pan and serve it with some whipped cream.
Notes
Do not use pumpkin pie filling for this recipe. Pumpkin puree has an authentic pumpkin flavor and the moist texture you need for this recipe.
