Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin cheesecake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pumpkin Cheesecake is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Pumpkin Cheesecake is something which I have loved my entire life.
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 begin with this particular recipe, we have to first prepare a few components. You can cook pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Cheesecake:
- Make ready For the Crust
- Make ready 1 cup Pecans, toasted and cooled
- Get 1 tbsp Sugar
- Get 1 1/2 cup graham cracker crumbs
- Make ready 1 dash ground cinnamon (optional)
- Get 4 tbsp Unsalted butter, melted
- Get For The Filling
- Get 3 -8 ounce packages of Cream Cheese, softened
- Prepare 1 cup Sugar
- Prepare 1 cup Sour Cream
- Make ready 1 cup Pumpkin - canned, solid packed
- Prepare 1 tbsp Vanilla extract
- Make ready 1 tsp pumpkin pie spice
- Get 3 Eggs
- Make ready For Pecan Brittle Topping (not shown)
- Make ready 1/2 cup Sugar
- Take 1 tbsp Water
- Get 1/3 cup Pecans, toasted and coarsely chopped
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.
Steps to make Pumpkin Cheesecake:
- For The Crust
- Preheat oven to 350°F. Grease 9inch springform pan.
- In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
- Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
- Lower oven to 325°F
- For The Filling
- In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
- Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
- Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
- Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
- Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
- Enjoy!!!!
- Pecan Brittle Optional Topping
- Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.
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!
So that is going to wrap this up for this special food pumpkin cheesecake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
