Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, pumpkin cheesecake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pumpkin cheesecake is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pumpkin cheesecake is something that I have loved my whole life.
This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. Pumpkin Cheesecake (Classic Version) - Joyofbaking.com.
To begin with this particular recipe, we must prepare a few ingredients. You can have pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin cheesecake:
- Get 1 1/2 cup crushed vanilla wafers
- Make ready 1/3 cup sugar
- Prepare 3 tbsp butter
- Take 2 packages Philadelphia cream cheese
- Get 1 cup half and half or light cream
- Take 1 can Pumpkin
- Prepare 3/4 cup sugar
- Get 3 tbsp all-purpose flour
- Prepare 1 1/2 tsp vanilla extract
- Prepare 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Take 1/2 tsp ground nutmeg
- Get 1/4 tsp salt
- Prepare 4 large eggs
- Get 8 oz sour cream
- Get 2 tbsp sugar
- Make ready 1/2 tsp vanilla extract
Elevate your standard pumpkin pie with a cheesecake twist. This pumpkin cheesecake features a pumpkin spice swirl, rich and creamy cheesecake filling, and a deliciously spiced and crunchy gingersnap cookie crust. Every cheesecake should come with a caramel drizzle. This pull-apart bread is hiding a creamy pumpkin filling inside.
Instructions 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.
These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. 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. With a bourbon splashed pumpkin cream cheese filling and a pecan graham cracker crust. Pumpkin cheesecake has become a fall and winter dessert classic for good reason.
So that’s going to wrap this up for this exceptional food pumpkin cheesecake recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
