@thelifestyleofafoodie: The pumpkin cheesecake that left my husband's uncle speechless. Tall graham cracker crust, silky pumpkin spice filling, and zero cracks on top. CRUST 2 1/2 cups crushed graham crackers 1/2 cup butter, melted 1/4 cup granulated sugar 1/2 tsp salt FILLING 24 oz full-fat brick cream cheese, softened 1 cup granulated sugar 1/3 cup packed brown sugar 3 large eggs, room temp 15 oz pumpkin puree (not pie filling) 1/3 cup sour cream 1 tbsp vanilla extract 3 tbsp cornstarch 1 tbsp pumpkin pie spice 1/4 tsp salt 1. Preheat to 350°F. Line a 9-inch springform with parchment and wrap the outside tightly in foil. 2. Mix the crumbs, sugar, salt, and butter. Press into the bottom and up the sides. Bake 10 min, then lower the oven to 325°F. 3. With the paddle, beat the cream cheese and both sugars until smooth. Add the eggs one at a time on low. 4. Mix in the pumpkin, sour cream, and vanilla. Add the cornstarch, spice, and salt and mix just until combined. 5. Pour into the crust. Set the pan in a roasting pan and add boiling water halfway up the sides. 6. Bake 75 to 85 min, until the edges are set and the center has a slight jiggle. 7. Turn the oven off, prop the door open with a wooden spoon, and leave it in for 1 hour. Chill at least 8 hours or overnight. 8. Top with whipped cream, caramel, or both. Google "Lifestyle of a Foodie pumpkin cheesecake" for all my tips. https://lifestyleofafoodie.com/pumpkin-cheesecake/ #pumpkincheesecake #thanksgivingdessert #cheesecake #pumpkinrecipes

Chahinez- food blogger

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Region: US

Friday 09 October 2026 23:17:15 GMT