@welcometoangieskitchen: Pumpkin Spice Cheesecake with Italian Meringue 🧡 / Ingredients: For the Crust: - 200g graham crackers, finely crushed (1 cup + 1/2 cup) - 100g unsalted butter, melted (7 tablespoons) - 1 teaspoon of ground cinnamon For the Cheesecake Layer: - 600g full-fat cream cheese (2 cups + 2/3 cup) - 200g pumpkin purée (3/4 cup + 1 tablespoon) - 170g light brown sugar (3/4 cup + 1 teaspoon) - 50g granulated sugar (1/4 cup) - 120g sour cream (1/2 cup) - 2 large eggs - 2 large egg yolks (save the whites for the Meringue) - 200g heavy cream (32% fat) - 1 teaspoon vanilla bean paste - 2 teaspoons of ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg For the Italian Meringue: - 3 large egg whites (90g) - 150g granulated sugar (3/4 cup) - 80g water (1/3 cup) - 1 teaspoon vanilla bean paste Instructions: 1. First, prepare the crust. 2. Finely crush the graham crackers using a food processor or place them in a ziplock bag and crush them with a rolling pin. 3. In a medium bowl, combine the crushed graham crackers with the melted butter and mix until the mixture resembles wet sand. 4. Transfer the mixture to a 22 cm (9-inch) round springform pan lined with parchment paper. 5. Press it firmly and evenly into the bottom of the pan to form a compact crust. 6. Once ready, place the crust in the refrigerator while you prepare the cheesecake filling. 7. Preheat your oven to 160°C (320°F). To create a steamy baking environment, place a separate baking pan filled with hot water on the lowest rack of your oven. This will help the cheesecake bake gently and evenly. 8. In a large bowl, combine the cream cheese, granulated sugar, light brown sugar, vanilla bean paste, pumpkin purée and sour cream. Mix until smooth and creamy. 9. Add the eggs and egg yolks, one at a time, mixing gently after each addition until just incorporated. Be careful not to overmix the batter, as incorporating too much air can cause the cheesecake to crack during baking. 10. Lastly, add the heavy cream and spices. Mix gently until everything is combined. 11. Remove the prepared crust from the refrigerator and pour the cheesecake batter through a fine mesh sieve over the crust. This will help remove any remaining lumps and create an extra smooth texture. 12. Place the cheesecake on the middle rack of your preheated oven and bake at 160°C (320°F) for approximately 65 minutes, or until the edges look set but the center still has a slight wobble when you gently shake the pan. 13. Once baked, turn off the oven and leave the oven door slightly open. 14. Allow the cheesecake to cool gradually inside the oven for 1 hour. 15. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate overnight, for at least 12 hours. 16. The following day, prepare the Italian Meringue. 17. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, without stirring, until the sugar syrup reaches 120°C (248°F) on a candy thermometer. 18. While the syrup is heating, begin whipping the egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. 19. Once the sugar syrup reaches 120°C (248°F), immediately remove it from the heat. 20. With the mixer running on low to medium speed, slowly and gradually pour the hot syrup into the egg whites in a thin, steady stream, avoiding the whisk attachment. 21. Once all the syrup has been incorporated, increase the mixer speed to medium-high and continue whipping for approximately 8 to 10 minutes, or until the meringue becomes thick, glossy and forms stiff peaks. The mixing bowl should also feel close to room temperature. 22. Once the meringue has cooled, add the vanilla bean paste and mix briefly until fully incorporated. 23. Remove the chilled cheesecake from the refrigerator, top woth Meringue and enjoy! #cheesecake #pumpkin #pumpkinspice #asmr #FoodTok

Angie

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Sunday 25 October 2026 19:16:27 GMT