Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my pumpkin cheesecakeš. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!
My Pumpkin Cheesecakeš is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. My Pumpkin Cheesecakeš is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Take Crust
- Get 2 1/2 cups graham cracker crumbs
- Prepare 1/2 cup melted butter
- Prepare Pumpkin Cheesecake Filling
- Get 3 packages cream cheese room temperature
- Take 1 3/4 cup pumpkin puree
- Take 3 eggs
- Take 2 tsp vanilla extract
- Prepare 2 tsp pumpkin pie spice
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 or chiffon - it's very light, smooth and airy. This Pumpkin Cheesecake is the perfect addition to your fall celebrations! So what is Fall without pumpkin?
Instructions to make My Pumpkin Cheesecakeš:
- Crust: ā¢Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan. ā¢In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm and no longer moist. - ā¢When done, reduce the oven heat to 275 degrees F.
- Filling: Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake.
- Pour into crust and smooth the top. Bake at 275 degrees F for 1 hour to 1 hour 15 minutes, or until the outer 2 inches are set but the center is still slightly jiggly.
- Turn off the oven and let sit in the warm oven for 1 hour.
- Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!) then remove from the pan and serve with whipped cream.
You see all these pumpkin pie recipes out there and pumpkin cakes, well I felt like I wanted to do something a little different and went the route of a Pumpkin Cheesecake! 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 holidays. Let your family be the judge as they will love this cheesecake! This Pecan Streusel Pumpkin Cheesecake recipe is one of my favorite fall pumpkin desserts!
So that is going to wrap this up for this exceptional food my pumpkin cheesecakeš recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
