Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, my pumpkin cheesecakeš. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake. Pour into crust and smooth the top. My guests liked this pumpkin cheesecake so much I didn't get to taste it!
My Pumpkin Cheesecakeš is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. My Pumpkin Cheesecakeš is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Prepare Crust
- Get 2 1/2 cups graham cracker crumbs
- Make ready 1/2 cup melted butter
- Take Pumpkin Cheesecake Filling
- Make ready 3 packages cream cheese room temperature
- Prepare 1 3/4 cup pumpkin puree
- Take 3 eggs
- Get 2 tsp vanilla extract
- Take 2 tsp pumpkin pie spice
Cheesecake is and will always be my favorite dessert. Food Network Magazine recreated Cheesecake Factory's famous seasonal pumpkin cheesecake and now you can have the recipe to wow your guests next Thanksgiving. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Gently spread sour cream-pumpkin mixture over cheesecake.
Steps to make My Pumpkin Cheesecakeš:
- Crust: ā¢Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan. ā¢In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm and no longer moist. - ā¢When done, reduce the oven heat to 275 degrees F.
- Filling: Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake.
- Pour into crust and smooth the top. Bake at 275 degrees F for 1 hour to 1 hour 15 minutes, or until the outer 2 inches are set but the center is still slightly jiggly.
- Turn off the oven and let sit in the warm oven for 1 hour.
- Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!) then remove from the pan and serve with whipped cream.
Pumpkin cheesecake is my favorite cheesecake. I'm always excited to see it on a menu. I think we are all a little behind on where we want to be. That cheesecake looks so drool worthy. I used Ginger Snaps for my crust.
So that’s going to wrap it up for this exceptional food my pumpkin cheesecakeš recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
