(Eng) 이층 단면이 이쁜 Pumpkin Cheesecake Pie | 단호박치즈케이크 파이 |단호박치즈케이크 |단호박치즈파이 | 가을가을한 호박치즈케이크

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture and fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while adding creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a subtle flavor.

Preheat the oven to 325°F (163°C).

Prepare a springform pan by greasing it lightly.

Combine graham cracker crumbs and melted butter in a bowl until moistened.

Press the crumb mixture firmly into the bottom of the prepared pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and continue to beat until well combined.

Mix in pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and ginger until smooth.

Add eggs one at a time, mixing well after each addition.

Pour the pumpkin mixture over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.

Remove from the oven and let cool at room temperature for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight before serving.

Top with whipped cream before slicing and serving.

Cooking Techniques

Spice Level:

Allergens