Pumpkin Cheesecake
Whip up a creamy, sweet cheesecake with the mouth-watering aroma of pumpkin pie in mere minutes with our easy-to-make starter mix. Simply mix the starter with cream cheese and eggs, pour into a prepared graham-cracker crust and bake. No water bath is necessary for baking, as our starter will keep the cheesecake moist and smooth.
Ingredients
- 1 jar Pumpkin Cheesecake Starter
- 3 eggs
- 3 packages (each 8 oz./250 g) cream cheese
- 1 prepared 9-inch (23-cm) graham-cracker piecrust
Directions
Have all the ingredients at room temperature.
Preheat an oven to 350°F (180°C).
In a bowl, whisk together the cheesecake starter and eggs until just blended. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low, add the pumpkin mixture and continue beating until the mixture is smooth and uniform, 1 to 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed.
Pour the mixture over the prepared crust and transfer to the oven. Bake until golden brown and the center is almost set, about 45 minutes. Transfer to a wire rack and let cool completely to room temperature, about 2 hours.
Cover with plastic wrap and refrigerate until well chilled before serving, at least 4 hours and up to 2 days. Makes one 9-inch (23-cm) cheesecake. Serves 12.
Williams-Sonoma Test Kitchen