Pumpkin cheesecake

Gårsdagens julefrokostdessert var en jeg sagtens kunne finde på at lave igen. Den var let, frisk, utrolig nem og så det bedste – den kan laves en hel dag i forvejen.

Hands-on time: 25 minutes · total time: 2 hours, 25 minutes (includes chilling) · serves 8

For the crust
2 cups graham crackers crumbs (jeg brugte Digestive)
2 tablespoons granulated sugar
1/2 cup (1/2 pakke) unsalted butter, melted

For the filling
1 0.25-ounce envelope unflavored gelatin
1 8-ounce bar cream cheese, at room temperature
1 15-ounce can pumpkin puree
1 cup sour cream
3/4 cup granulated sugar
2 teaspoons pumpkin pie spice (4 dele kanel, 2 dele stødt ingefær, 1 del allehånde, 1 del muskatnød)
1 teaspoon pure vanilla extract

Make the crust
Heat oven to 400° F (200° C). In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch (23 cm) springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan. Bake until set, 8 to 10 minutes. Let cool.

Make the filling
Sprinkle the gelantin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.

Using an electric mixer, beat the cream cheese until smooth. Mix in the pumpkin, sour cream, sugar, pumpkin spice, and vanilla. Mix in the gelantin mixture until incorporated.

Pour the mixture into the crust and refrigerate, covered until firm, at least 2 hours and up to 2 days.



Jeg tilføjede lidt julekrymmel, da det jo var en julefrokost den skulle bruges til.

Rigtig god fornøjelse!