Step 1
Preheat your oven to 400F or 200C.
Step 2
Butter a 9 inch cake pan, then line with 2 overlapping parchment papers, making sure parchment comes at least 2 inches above top of pan on all sides.
Step 3
Beat the cream cheese and sugar in a stand mixer's bowl with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, and sugar has dissolved (about 2 minutes).
cream cheese
1 ⅞ lb cream cheese
sugar
1 ½ cup sugar
Step 4
Add eggs one at a time, once incorporated, add another one. Scrape down sides of bowl.
pasture raised eggs
6 pasture raised eggs
Step 5
Add heavy cream, salt, pumpkin puree, pumpkin spice, and vanilla and beat until combined, about 30 seconds.
heavy cream
15 ⅞ oz heavy cream
salt
1 ⅔ tsp salt
pumpkin puree
7 ⅛ oz pumpkin puree
pumpkin spice
⅙ oz pumpkin spice
vanilla paste
⅙ oz vanilla paste
Step 6
Turn off mixer and sift flour in. Fold the flour in making sure there are no lumps remained.
AP flour
1 ¾ oz AP flour
Step 7
Pour batter into the prepared pan. Bake cheesecake for an hour until deeply golden brown on top and still very jiggly in the center.
Step 8
Let cool to room temperature. Place in the fridge overnight.
Step 9
The day after, take the cake out of the fridge at least 1 hour before slicing and serving.
Step 10
YASSS!
