Pumpkin pie is delicious, but I think that cheesecake is far tastier in all respects. This pumpkin cheesecake recipe doesn’t feature any base or crust, as I don’t think it needs it. The creamy, tangy, smooth pumpkin filling is more than enough. Serve with a bowl of whipped cream, and enjoy.
How to make:
- Preheat the oven to 375 degrees Fahrenheit/180 degrees Celsius and line a cake pan with baking paper
- Add the pumpkin, cream cheese, sour cream, eggs, vanilla, and stevia into a large bowl and beat with electric beaters until fully combined and smooth
- Pour the batter into your prepared pan and bake in the preheated oven for approximately 45 minutes to an hour, or until just set but still a little wobbly
- Refrigerate overnight, or at least 5 hours to set
- Before serving the cheesecake, toast the hazelnuts in a dry pan with a pinch of sea salt
- Serve the cheesecake with a sprinkling of toasted, salted hazelnuts
The secret for cheesecakes not to sink or crack is to decrease the temperature gradually; that is, after 30 minutes of cooking, reduce the temperature by half and turn off the oven at minute 50 or when the cheesecake is browned on top. Then let the cheesecake rest in the oven for one hour. Now, wait for it to cool completely to room temperature and refrigerate. Enjoy!