Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pumpkin cheesecake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Pumpkin cheesecake is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Pumpkin cheesecake is something which I have loved my entire life. They’re fine and they look wonderful.
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. For a pumpkin pie cheesecake lover, Thanksgiving can't come too quickly!
To begin with this particular recipe, we have to prepare a few components. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin cheesecake:
- Take 1 1/2 cup crushed vanilla wafers
- Prepare 1/3 cup sugar
- Get 3 tbsp butter
- Prepare 2 packages Philadelphia cream cheese
- Take 1 cup half and half or light cream
- Get 1 can Pumpkin
- Prepare 3/4 cup sugar
- Make ready 3 tbsp all-purpose flour
- Prepare 1 1/2 tsp vanilla extract
- Make ready 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Get 1/2 tsp ground nutmeg
- Take 1/4 tsp salt
- Get 4 large eggs
- Make ready 8 oz sour cream
- Prepare 2 tbsp sugar
- Make ready 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. When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of.
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 Pumpkin Cheesecake has three layers. It starts with a ginger flavored Graham Cracker Crust. Pumpkin Cheeses is absolutely wonderful and is better tasting than a pumpkin pie! After making this fantastic Pumpkin Cheesecake, you will never again want or have to make a pumpkin pie for the. An easy, creamy pumpkin cheesecake that's made completely from scratch, and there is no water bath required!
So that’s going to wrap it up for this special food pumpkin cheesecake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
