Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Pumpkin Cheesecake (Classic Version) - Joyofbaking.com. Pumpkin Cheesecake with Pecan Praline Sauce - Gemma's Bigger Bolder Baking Ep.
Pumpkin cheesecake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Pumpkin cheesecake is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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
- Prepare 1/3 cup sugar
- Take 3 tbsp butter
- Get 2 packages Philadelphia cream cheese
- Get 1 cup half and half or light cream
- Take 1 can Pumpkin
- Get 3/4 cup sugar
- Take 3 tbsp all-purpose flour
- Make ready 1 1/2 tsp vanilla extract
- Prepare 1 tsp ground cinnamon
- Make ready 1/2 tsp ground ginger
- Get 1/2 tsp ground nutmeg
- Prepare 1/4 tsp salt
- Make ready 4 large eggs
- Get 8 oz sour cream
- Take 2 tbsp sugar
- Prepare 1/2 tsp vanilla extract
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. 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.
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 "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time. These FAMOUS pumpkin cheesecake bars have a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel! This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice! It's topped with a cream cheese whipped cream and makes the perfect fall treat and holiday dessert! These useful spices can be used to cook so many different meals!
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