Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake. One of my favorites. 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 current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Pumpkin cheesecake is something which I’ve loved my entire life. They are fine 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. 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.
To get started with this particular recipe, we must prepare a few components. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin cheesecake:
- Take 1 1/2 cup crushed vanilla wafers
- Get 1/3 cup sugar
- Get 3 tbsp butter
- Make ready 2 packages Philadelphia cream cheese
- Make ready 1 cup half and half or light cream
- Take 1 can Pumpkin
- Make ready 3/4 cup sugar
- Get 3 tbsp all-purpose flour
- Get 1 1/2 tsp vanilla extract
- Prepare 1 tsp ground cinnamon
- Get 1/2 tsp ground ginger
- Prepare 1/2 tsp ground nutmeg
- Take 1/4 tsp salt
- Make ready 4 large eggs
- Make ready 8 oz sour cream
- Take 2 tbsp sugar
- Get 1/2 tsp vanilla extract
These "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style. Every cheesecake should come with a caramel drizzle.
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.
This pull-apart bread is hiding a creamy pumpkin filling inside. 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. 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!
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