NY PUMPKIN CHEESECAKE

Full Video Link: https://youtu.be/kYtdo9TvglA

Ingredients Cheesecake:

Instructions: Cheesecake

1. Preparation: Ensure all filling ingredients (cream cheese, eggs, heavy cream) are at room temperature.
2. Make the Crust: Place the 5 oz of graham crackers into a food processor and process until evenly ground into fine crumbs.
3. Prepare the Pan: Using a 10-inch springform pan, spread butter evenly on the interior surface. Place 2 tablespoons of all-purpose flour in the pan, dust the entire surface, and then remove the excess flour by tapping the pan upside down.
4. Assemble Crust: Press the graham cracker crumbs evenly onto the bottom of the prepared springform pan.
5. Mix Filling: Combine the softened cream cheese, pumpkin puree, eggs, both sugars, heavy cream, vanilla, pumpkin spice, and all-purpose flour into a large mixer bowl. Beat on medium speed until the batter is completely smooth and all ingredients are fully combined. Do not overmix.
6. Fill Pan: Pour the entire cheesecake batter over the graham cracker crust in the prepared pan.
7. Bake: Preheat your oven to 325°F (160°C). Place the cake on the center rack and bake for approximately 60 to 70 minutes. The cake is done when the edges are set and the center still has a slight wobble.
8. Cooling: Remove the cake from the oven and let it cool completely on a wire rack for at least 30 minutes.
9. Chill: Place the cooled cheesecake in the refrigerator and chill for a minimum of 2 hours before serving.

Whipped Cream Topping

Ingredients: Whipped Cream

• Heavy Cream: 1 pint (16 oz)
• Powdered Sugar: 1/2 cup

Instructions: Whipped Cream

1. Combine the cold heavy cream and powdered sugar into the mixer bowl.
2. Set the mixer to medium-high speed and whip until the mixture thickens and stiff peaks form.

Assembling & Serving

Remove the chilled cheesecake from the refrigerator. You may top the entire cake with whipped cream before serving, or top individual slices as desired. Enjoy!