Ingredients: 10 Graham cracker crumbs – crushed,6 tablespoons Butter (unsalted),32 fl oz Britannia Cream Cheese – at room temperature,4 Whole Eggs,1 teaspoon Vanilla Extract,1-1/2 cups Sugar,1 cup Pumpkin puree,1/2 cup Butter (unsalted),1 cup Vivatta Maida,1/2 cup Brown Sugar (Demerara Sugar),1 tablespoon Cinnamon Powder (Dalchini)
Time in minutes: 150 Servings: 12 Course: Dessert Diet: Eggetarian
Instructions: To begin making Pumpkin Cheesecake Recipe, preheat oven to 325˚F (160˚C).In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.Cover the bottom of a greased 9×13-inch (23×33 cm) baking pan with mixture and spread evenly. Chill.In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.With the remaining half of the batter, add in pumpkin puree and stir until incorporated.Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.Bake for about 30 minutes.In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.Top cheesecake with crumble topping and bake for an additional 25 minutes.Allow cheesecake to cool at room temperature.For best results refrigerate overnight once completely cooled. Serve Pumpkin Cheesecake Recipe as a dessert after a scrumptious meal of Noodle Sizzler With Garlic Pepper Sauce And Baked Vegetables Recipe or likely.