Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pumpkin cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin cheesecake is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Pumpkin cheesecake is something that I have loved my whole life. They’re nice and they look fantastic.
These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. I hope you enjoy this easy Pumpkin Cheesecake Recipe! Every cheesecake should come with a caramel drizzle.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin cheesecake:
- Take 1 1/2 cup crushed vanilla wafers
- Make ready 1/3 cup sugar
- Get 3 tbsp butter
- Prepare 2 packages Philadelphia cream cheese
- Make ready 1 cup half and half or light cream
- Take 1 can Pumpkin
- Prepare 3/4 cup sugar
- Take 3 tbsp all-purpose flour
- Make ready 1 1/2 tsp vanilla extract
- Take 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Get 1/2 tsp ground nutmeg
- Take 1/4 tsp salt
- Take 4 large eggs
- Make ready 8 oz sour cream
- Prepare 2 tbsp sugar
- Prepare 1/2 tsp vanilla extract
Elevate your standard pumpkin pie with a cheesecake twist. Try these pumpkin-flavored cheesecake recipes during the fall season. Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. These "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time.
Steps to make Pumpkin cheesecake:
- For crust, combine crumbs, the 1/3 cup sugar, and melted butter. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in 325°F oven for 5 minutes; set aside
- For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
- Spoon filling into crust lined pan. Place springform pan in a shallow baking pan. Bake in 325°F oven for 1 hour or until center appears nearly set when gently shaken.
- Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more.
- Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more. Remove sides of pan cool one hour. Cover and chill at least 4 hours or up to 24 hours. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days.
Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse. A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust. The filling for this pumpkin cheesecake is smooth, creamy, and full of spices that really accentuate the. This pumpkin cheesecake features a pumpkin spice swirl, rich and creamy cheesecake filling, and a deliciously spiced and crunchy.
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