Modes

Ingredients

Crust

• 2 cups graham cracker crumbs
• 6 Tablespoons unsalted butter, melted
• ¼ cup granulated sugar

Filling

• 32 ounces cream cheese, softened
• 1 cup granulated sugar
• ¼ cup packed light brown sugar
• 4 large eggs
• 1 can (15 ounces) pure pumpkin puree
• ⅓ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 Tablespoon pumpkin pie spice

Instructions

Preheat

Preheat the Wolf oven to 450°F on Bake mode, with the rack positioned at level 3.

Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice. Mix until the crumbs are evenly coated and the mixture has a sandy texture.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set it aside while you prepare the filling.

Filling

In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and brown sugar to the cream cheese, mixing until fully incorporated and smooth.

Add the eggs one at a time, beating briefly after each addition until just combined. Avoid over-mixing to prevent air bubbles in the cheesecake.

Mix in the pumpkin puree, heavy cream, vanilla extract, and pumpkin pie spice until all ingredients are well blended.

Pour the pumpkin cheesecake filling over the prepared crust in the springform pan.

Baking Instructions

Preheat the Wolf Oven to 450°F.

Bake the cheesecake at 450°F for 12 minutes.

Without opening the oven door, reduce the temperature to 225°F and continue baking for an additional 1 hour, or until the center is almost set but still slightly jiggly.

Cooling and Serving

Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour.

Refrigerate the cheesecake for at least 3 1/2 hours, or preferably overnight.

Once chilled, remove the cheesecake from the springform pan.

Slice and serve with your favorite topping.