Hey everyone, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Pumpkin cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin cheesecake Recipe. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. These easy pumpkin cheesecake recipes are so delicious.
You can cook Pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pumpkin cheesecake
- Take 1 1/2 cup of crushed vanilla wafers.
- You need 1/3 cup of sugar.
- It’s 3 tbsp of butter.
- Prepare 2 packages of Philadelphia cream cheese.
- Take 1 cup of half and half or light cream.
- Take 1 can of Pumpkin.
- You need 3/4 cup of sugar.
- You need 3 tbsp of all-purpose flour.
- It’s 1 1/2 tsp of vanilla extract.
- You need 1 tsp of ground cinnamon.
- Take 1/2 tsp of ground ginger.
- Take 1/2 tsp of ground nutmeg.
- Make ready 1/4 tsp of salt.
- It’s 4 of large eggs.
- Prepare 8 oz of sour cream.
- It’s 2 tbsp of sugar.
- You need 1/2 tsp of vanilla extract.
These "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time.Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner.I immediately suggested pumpkin cheesecake since I've been waiting for an opportunity to make one.This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall.
Pumpkin cheesecake instructions
- 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..
Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn.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.
Here's how to make our best pumpkin-flavored cheesecake.This pumpkin cheesecake features a pumpkin spice swirl, rich and creamy cheesecake filling, and a deliciously spiced and crunchy.Bring fabulous fall flavor to the table with our easy pumpkin cheesecake recipe.Just a few of the ingredients you'll need include graham crackers, pumpkin Pumpkin Cheesecake.This Instant Pot Pumpkin Cheesecake is the best of both worlds: cheesecake and pumpkin pie!