Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, pumpkin cheesecake. One of my favorites. For mine, I will make it a little 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. I hope you enjoy this easy Pumpkin Cheesecake Recipe! Every cheesecake should come with a caramel drizzle. This pull-apart bread is hiding a creamy pumpkin filling inside.
Pumpkin cheesecake is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Pumpkin cheesecake is something that I have loved my whole life.
To begin with this recipe, we must 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
- Take 1/3 cup sugar
- Get 3 tbsp butter
- Take 2 packages Philadelphia cream cheese
- Make ready 1 cup half and half or light cream
- Get 1 can Pumpkin
- Get 3/4 cup sugar
- Take 3 tbsp all-purpose flour
- Make ready 1 1/2 tsp vanilla extract
- Get 1 tsp ground cinnamon
- Make ready 1/2 tsp ground ginger
- Get 1/2 tsp ground nutmeg
- Make ready 1/4 tsp salt
- Make ready 4 large eggs
- Prepare 8 oz sour cream
- Prepare 2 tbsp sugar
- Make ready 1/2 tsp vanilla extract
These easy pumpkin cheesecake recipes are so delicious. Here's how to make pumpkin cheesecake worth trading your pumpkin pie for! Elevate your standard pumpkin pie with a cheesecake twist. Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner.
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.
Elevate your standard pumpkin pie with a cheesecake twist. 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 "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time. A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust.
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