Hey there friends, do you ever get a craving for something creamy and sweet? Look no further because I have two delicious cheesecake recipes that are sure to satisfy your cravings.
First up, we have a small batch recipe for a 6 inch pumpkin cheesecake. This dessert is perfect for a cozy fall evening or for a small gathering with friends. To start off, preheat your oven to 325°F (160°C) and gather the following ingredients:
– 8 oz cream cheese, at room temperature
– 1/3 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 tsp vanilla extract
– 1 egg, at room temperature
– 1/4 tsp ground cinnamon
– 1/8 tsp ground nutmeg
– 1/8 tsp ground ginger
– 1 6-inch graham cracker crust
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and beat until well combined. Mix in the pumpkin puree, vanilla extract, egg, cinnamon, nutmeg, and ginger until the mixture is smooth and fully combined.
Pour the batter into the prepared graham cracker crust and smooth out the top with a spatula. Bake for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Remove from the oven and let it cool completely before slicing. Serve with a dollop of whipped cream and a sprinkle of cinnamon.
Next up, we have a classic baked cheesecake recipe that is sure to impress. This recipe has a buttery graham cracker crust and a creamy vanilla filling. Here are the ingredients you’ll need:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 32 oz cream cheese, at room temperature
– 1 1/4 cups granulated sugar
– 1 tsp vanilla extract
– 4 large eggs, at room temperature
Preheat your oven to 350°F (180°C) and grease a 9-inch springform pan. In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until fully combined. Press the mixture into the bottom of the prepared pan and set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the sugar and beat until well combined. Mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and fully combined.
Pour the batter over the prepared crust and smooth out the top with a spatula. Bake for 50-55 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Remove from the oven and let it cool completely before slicing. Serve with fresh berries or a drizzle of chocolate sauce.
I hope you enjoy these delicious cheesecake recipes as much as I do. They are perfect for any occasion and are sure to satisfy your sweet tooth cravings. Happy baking!
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