Description
Delight in the flavors of fall with this mix between pumpkin pie and cheesecake.
Ingredients
Scale
For the Cheesecake Base:
- 190 g graham crackers
- 30 g unsalted butter
For the Cheesecake Filling:
- 565 g cream cheese
- 375 g sugar
- 275 g brown sugar
- 12 g salt
- 500 g eggs
- 610 g pumpkin puree
- 300 g yogurt
- 50 g vanilla extract
- 50 g pumpkin spice
- 50 g all-purpose flour
Instructions
For the Cheesecake Base:
- Mix both ingredients and press down into the mold base as smooth as you can.
For the Cheesecake Filling:
- In a mixing bowl with the paddle, beat both sugars and the cream cheese until cream cheese is dissolved.
- Separate the remaining dry ingredients in one bowl and the liquids in another.
- Add the liquids to the mixture of cream cheese and sugar without stopping the mix.
- Add the dry ingredients into that mixture and mix until smooth (no pieces of anything).
- Put plastic wrap around all the mold so no water can get inside.
- Pour the mixture into the mold and bake at 250 degrees for 2 hours, turn the oven off and leave resting for another hour.