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Pumpkin Cheesecake Tips
How can you guarantee a smooth and creamy cheesecake?
When making cheesecake, using room temperature cream cheese and eggs is absolutely critical. Room temperature ingredients blend up smoothly so you don’t have a lumpy cake. Use a good hand or stand mixer and you’ll be set for a smooth, creamy cheesecake.
How can you prevent cracking in this pumpkin cheesecake?
Even if the recipe doesn’t call for it, our Test Kitchen recommends using a water bath for baking cheesecake
. Water baths help cheesecakes bake gently and evenly, plus the steam from the hot water creates a nice humid environment for baking. Humidity while baking will help prevent dreaded cracks. Also, when mixing your batter make sure to add the eggs in last. The longer you mix the eggs, the more air you incorporate into the batter. The air can expand and then contract during baking and cooling, which can cause cracks. Find more tips for making a perfect cheesecake
How do you serve pumpkin cheesecake?
For extra decadent cheesecake, whip up a batch of caramel sauce
as a topping or try topping a slice with a dollop of coffee whipped cream
for a pumpkin spice latte flavor. —Maggie Knoebel, Taste of Home Culinary Assistant
1 piece: 285 calories, 21g fat (11g saturated fat), 81mg cholesterol, 198mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 4g protein.