hey I'm John canel and today on preppy kitchen we're making a delicious pumpkin cheesecake so let's get started first off set TR into 350 so it's nice and warm and now in the bowl of a food processor I'm going to make the crust grab 10 gram crackers and plop them in however if you don't love graham crackers or you can't get them speculo cookies are delicious and full of flavor these might actually be my favorite but the boys love graham crackers 90 G of either I'm going to pulse this until the crackers are nice and
crumbly now it's time to add 1/4 cup of sugar 50 g and half a teaspoon of cinnamon you could also use pumpkin pie spice or add any of your favorite spices to this by the way if you don't want to use a food processor you can just stir this together in a bowl you can buy prec crumbled graham crackers crumbs or you can do that in a bag okay pulse this up while pulsing I'm going to add 1/4 of a cup or 56 G of melted butter this could be salted or unsalted it's up to
you and how salty you want things dle that butter in once all your butter is in your mixture is going to look like wet sand and so there you can see it has a crumbly consistency carefully remove that blade and now use a spatula just to kind of scrape the bottom of your mixing bowl where some of that butter might have accumulated okay our food processor is done grab a 9-in spring form pan and here's the deal cheesecakes are really easy if you do them right one of the things that you need to do often
times is bake them in a hot hot water bath the hot water is going to really even out the temperature to give you a nice beautiful bake that's gentle on that delicate cheesecake if you don't the cheesecake might crack it could get too dry the texture changes even The Taste changes so there's two things you need to do one get a spring form pan like this that's sealed at the bottom so it allegedly doesn't allow water to come in and two grab some extra wide aluminum foil heavy duty this has holes in it so I'm
going to grab another length of it sometimes you get a bum wrap look at these holes here unacceptable always check your foil all right now we're going to create a little aluminum foil boat for a cheesecake to bake in so the water doesn't seep in if your hot water seeps in your cheesecake will be totally soggy and kind of gross I'm using the foil mostly just to show you because I actually have tested this and um it is waterproof it's kind of cool okay now we can add our crumbs in give it a little shake
and use a flat bottomed glass or measuring cup to press press press your cookie crust is only going to work if you really put it under pressure if you add too much butter and make it too wet it's just kind of like buttery and Oozy after it bakes so it has to have just enough butter to hold it together when you really press it in grab your cup distribute those crumbs we will be pushing some up the side about 2 in so press somewhat gently at first just to get these crumbs to rise up to
their desired height and then after that initial go around we're going to really knock them to the side PR there we go the crust should be fairly thin it's really just giving you a tasty barrier between the cheesecake and the hot pan otherwise the cheesecake would kind of burn and uh change consistency take on some Basque cheesecake notes you can click up here for that video all right this is ready to go into the oven 350 for 10 to 15 minutes or until it is fragrant and slightly golden and you go while my crust is
baking we're going to make the most amazing pumpkin cheesecake filling ever so start off by softening three 8 oz bricks of cream cheese these are are nice and room temperature all your ingredients should be nice and soft so there are no lumps plop those in attach a paddle attachment we're going to cream this up on medium for about a minute just to give it a nice good start this looks great you never want to go above medium speed when you're making a cheesecake because you're going to beat too much air if you whip it on
high it's like if it's full of air bubbles your cheesecake mixture is more likely to crack it'll be a little bit less creamy and um it doesn't it doesn't want those air bubbles so nice and slow is the way to go I'm going to scrape this down just before we add our sugars in pop it on a scale zero it out using a scale helps me do less dishes which I love and it's more precise 3/4 of a cup of granulated sugar 150 g and half a cup of light brown sugar if you're using a
measuring cup you need to pack it in and then crumble it in because you don't want hard lumps of brown sugar in here I'm using a scale so I can just crumble it in 110 G it's like what's this squishy thing it's a marshmallow because when you store brown sugar a marshmallow helps keep it moist just don't add those into what you're baking unless unless you're into that no lumps prec nicely measured and I don't have to wash those two measuring cups what's not to like pop your paddle on we're going to cream this up
on medium to medium low for about a minute or two until it looks nice and smooth really get everything Incorporated and yes you should scrape that bowl down right now I see a beautiful light caramel color that's nice and creamy on the inside but you might see streaks that look like Jupiter or something like white and cream so we're going to scrape the bowl down and fix all of that right now I even scraped the paddle down cuz there's always like unmixed nonsense right at the top that is what you don't want to see it's
all unmixed cream cheese that's lumpy and clumpy at the bottom if you added that into your cheesecake it would just be like little pieces of unsweetened cream cheese with no pumpkin or spice that's not nice all right finish mixing that up now just a few seconds more this by the way is one of my fa veret cheesecakes I'm a pumpkin Fiend I love everything pumpkin but the spices the creaminess like wonderful pumpkin flavor coming through and the dollops of whipped cream on top at the end so good and delicious it's also like perfectly sweet it's
not like going to slap you across the face with a piece of sugar it's just sweet enough you want to continue eating it until it's all gone this looks much nicer we're going to continue mixing it while we add four room temperature eggs in one at a time today I'm going to make a good choice and crack this into a bowl and pour that in while that mixes crack the next egg and pour it in in this recipe the eggs are kind of lightening things up and they're also holding it together they're going to just
like keep our cheesecake nice and intact and the yolks add a little bit of extra richness too egg number three I see a beautiful soft slightly yellow eggy mixture inside but on the outside once again it's not the same color so scrape it down H my crust is ready I'm going to go grab her right now as soon as your crust comes out of the oven reduce the temperature from 350 to 300 because our cake bakes at a gentle low temperature that crust smells so good oh my gosh if you use specula cookies if you
use graham crackers it's going to be delicious either way all right last egg let that mix in and next comes the star of the cheesecake the pumpkin so I'm going to use my scal again to measure things out so I don't use extra measuring cups and this cheesecake is almost done it's one of the easiest things you can do because you get a show stopping beautiful creamy dessert but there's no like decorating with frosting and layering and waiting for things to cool just that kind of goes into the oven and comes out and then you
eat it after it chills this looks lovely look at that texture so silky to my delicious mixture I'm adding half a cup of sour cream it's 120 g and a little tip for you sour cream can be really fatty and that fat solidifies into lumps lumps that will torture you when you make your cheesecake so just give it a little stir first get it nice and creamy and once it looks smooth and beautiful like that it's ready to go in and here the sour cream is going to give us a little bit of Tang and
balance so it's not just like flat and sweet and it'll also kind of lighten the cheesecake up a bit my cheesecakes are like creamy but like creamy clouds they're not dense bricks that's a New York style cheesecake which is not my favorite H what could this be but one cup of pumpkin puree actually this is way more I'm going to measure it out we want 244 G take some out if you added too much more this is ready to go back onto my mixer by the way you could definitely make this recipe with a hand
mixer if you don't have a sand mixer or don't feel like lugging it out just remember nice and slow is the way to go I'm going to let this go on medium low and I'm also going to add 2 taspo of vanilla in as well as 1 and/ 12 teaspoons of pumpkin pie spice and yes you can make your own batch I a recipe for that on the blog or you can just use your favorite combination of false spices look at those beautiful swirls this is a pumpkin pie spice dream come true on top but
kind of sad and regular on the side scrape it down one last time this might be our last scrape down there's a final step we want some flour to hold this together but just a little bit and no lumps so grab a little sifter I'm going to grab two tablespoons of flour two don't shake I'm going to sift a little bit in to get started low speed and just little Taps a gentle rain of flour don't do this just me let that flour mix in for just a minute or two and then it's time to
pour into our base that looks good I'll be giving this one last look through with my spatula in the bowl but it's basically ready to go all righty love lovely mixture look at that not lumpy at all it's super smooth all I see are specks of pumpkin spice and a lovely color my crust is slightly cooled and now it's time to pour my silky smooth pumpkin cheesecake mixture all the way inside ooh look at that so satisfying you get the last of this delicious cheesecake mixture out I love at the bottom is just as smooth
as the top was because it was so thoroughly mixed you can use a spatula just to kind of even the top out and give it a little shimmy this is ready to go into the oven after we set up our water bath so grab a big roasting pan and a lot of boiling water ooh carefully plop this in place that in don't plop one word about the roasting pans this one is like Mega Thick so heavy and it's actually going to add like 30 minutes of bake time usually when I use it because it's just
really insulating the cake a normal roasting pan won't really do that you can follow the recipe but just a word of advice if you check your cake once the baked time is over and it still looks really wobbly and unset just give it more time your roasting pan is probably just insulating it that's all I wanted to say M my water is boiling and I love the sound of that kettle all right pour this in carefully you want about an inch of [Music] water okay carefully into the oven very O It's Hot careful careful careful
close it up that cheesecake is in a bake for about 1 hour once your cheesecake's done and it has that slight wobble in the center turn your oven off leave the door closed and just let it cool down slowly for an hour this will prevent any cracking because if you open the oven door up and then like leave it outside it'll cool too quickly and it might crack which would be unfortunate then let it come to room temperature pop it into the fridge and chill it for at least 4 hours but overnight is preferable my
cheesecake is cool and set and just want to show you that no water got into this foil this is reusable by the way just save it for your next cheesecake also this is waterproof so it was all for not but exciting nonetheless if you have any doubts about sticking get a really small knife and just run it along the edge of your cheesecake just like that I just got the spring form pan maybe a month ago and I've been so excited it really works well I've been using this very cheap one from the grocery store
for a decade so it was like oo it's watertight it comes apart really easily it's perfect okay now use a large offset spatula or knife to kind of release the cake from the bottom and transfer your cake plate Center it up this cheesecake is beautiful but how could you have cheesecake without whipped cream I don't know so I whipped up a little batch and I'm going to pip ppes some on with a large closed star tip in 846 before you ever doll up on top of a cake just grab the back of a spoon or
spatula and do a practice run so do I like that do I like that I like that one so now I know what to do all right time to pipe I'm giving this a little shimmy as I go just to give them some visual interest like that a final touch is a Sprinkle of either graham cracker crumbs cinnamon or pumpkin pie spice just right on top there it'll tone down that blaring white whipped cream once decorated give that cheesecake a slice and you're ready to enjoy I've been thinking about this cheesecake all year it's one
of my favorites that is so good you get full pumpkin notes all the spice and the cheesecake itself is perfectly sweet I hope you get a chance to try this recipe and if you like this video check out my cheesecake playlist
