History and Origin of Pumpkin Cheesecake
Pumpkin cheesecake is a delicious fusion that combines two classics highly regarded in American and Latin American baking: cheesecake and pumpkin. Its origin dates back to the kitchens of the northern United States, where pumpkin is a traditional fall ingredient, especially during festivities like Thanksgiving. Over time, this variant became popular in different Latin American countries, acquiring names and local adaptations based on available ingredients and culinary customs.
In Mexico and some Central American countries, this dessert is often called "pay de queso con calabaza," while in Argentina or Chile it might be heard as "tarta de queso y calabaza." In all cases, the creamy and spiced combination that characterizes this autumnal delight is preserved. The blend of cream cheese and pumpkin provides a smooth texture and a sweet flavor with spiced notes thanks to ingredients like cinnamon and nutmeg, making this cake a preferred option for family celebrations or special gatherings.
How to Make Pumpkin Cheesecake ii
Ingredients: Graham Cracker Crumbs, Butter, Granulated Sugar, Cream Cheese, Brown Sugar, Eggs, Solid Pack Pumpkin Puree, Evaporated Milk, Cornstarch, Cinnamon, Nutmeg, Sour Cream, Vanilla Extract.
Preparation Steps:
Crust: Combine graham cracker crumbs, butter, and sugar in a medium bowl.
Press this mixture into the bottom and 2.5 cm up the sides of a 23 cm springform pan.
Bake in a preheated oven at 175 degrees for 6-8 minutes.
Do not allow it to brown.
Cool on a wire rack for 10 minutes.
For the cheesecake: Beat the cream cheese and sugars in a large bowl until fluffy.
Incorporate the eggs, pumpkin, and evaporated milk.
Add the cornstarch, cinnamon, and nutmeg.
Beat well until completely combined.
Pour this mixture over the prepared crust.
Bake at 175 degrees for 55-60 minutes, until the edges are firm but the center still moves slightly.
For the topping: Combine sour cream, sugar, and vanilla extract in a medium bowl.
Spread this mixture over the surface of the warm cheesecake.
Bake for an additional 5 minutes.
Cool the cake on a wire rack.
Refrigerate for several hours or overnight.
Before serving, remove the side of the springform pan.
