Pumpkin Cheesecake that's both easy to make and incredibly tasty

 

Baked Pumpkin Custard When you've had cheesecake for the first time, it's hard to go back to a regular pie. They're easy to prepare, need few ingredients, and are guaranteed to please at any meal.

Use a readymade graham cracker crust that is nine inches in diameter to save time. One and a quarter cups of graham cracker crumbs, half a cup of finely crushed ginger snap cookies, one stick of melted salted butter, one tablespoon each of light brown sugar and sugar, and a pinch of salt are all you need to make it from scratch.

Combine everything and pack it into a pie dish that's nine inches in diameter. Use enough to coat the entire bottom of the pan and about three-quarters of the way up the edges. Shaving some chocolate over the base can give it a richer flavor. Wait to pour the filling over the crust until after it has been combined.

The filling calls for 3 packages of cream cheese, 1 can of pumpkin puree (15 ounces), 3 eggs, 1 cup of sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice, 1/8 teaspoon of grated nutmeg, and 1 teaspoon of vanilla extract.

Turn the oven on at 350 degrees and start blending the filling. Combine the nutmeg, cinnamon, allspice, and sugar in a small bowl and stir until well combined. Cream cheese should be at room temperature before you begin beating it for about two minutes with an electric mixer in a bigger bowl. Add the sugar and spice blend and continue beating for about a minute, or until the mixture is creamy and smooth. Mix in between each addition of egg. Combine the pumpkin and vanilla with the rest of the ingredients.

After the oven has been preheated for one hour, pour the mixture into the prepared crust and bake. Be sure to check for doneness before taking the pie out of the oven, as the cooking time may increase if you use a thick pan. After removing the pie from the oven, let it cool for about fifteen minutes before storing it in the fridge for at least four hours.

Cool whip, whipped cream, shaved chocolate, and pecans are some of the most frequently used toppings. Use your imagination to come up with a delicious topping, but we recommend cool whip with crushed pecans sprinkled on top.

These pies are quite easy to put together and may be stored in the fridge for up to five days. Simply double the ingredients by two for a double pie. If you're making pies for three people or more, it's easier to prepare the fillings for two pies at a time and then pour them into the crusts.

The final product will be a cheesecake that is as airy and sweet as pumpkin pie. The grated chocolate and nuts on top make a great presentation for the dessert. After preparing this delicious treat, you may find it tough to stick with traditional pumpkin pie during the holidays.