Mordovian Pumpkin Cheesecake
Indulge in the rich flavors of Mordovian cuisine with this delightful Mordovian Pumpkin Cheesecake. This creamy and spiced dessert is perfect for autumn gatherings and holiday celebrations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared springform pan.
- In a large bowl, beat the cream cheese until smooth. Add the pumpkin, 1 cup sugar, vanilla extract, cinnamon, nutmeg, and cloves. Mix until well combined.
- Beat in the eggs, one at a time, until just combined. Pour the filling over the crust in the springform pan.
- Bake in the preheated oven for 60 minutes, or until the center is set. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 22g
Supplies
9-inch springform pan Mixing bowls Electric mixer
Tools
Oven Refrigerator
Serving suggestions
Serve the Mordovian Pumpkin Cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.
Tips & tricks
For a smoother texture, make sure all ingredients are at room temperature before mixing the cheesecake batter.
Cost
$15