Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pumpkin cheesecake is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Pumpkin cheesecake is something which I have loved my whole life. They are nice and they look wonderful.
These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. 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.
To get started with this recipe, we must first prepare a few components. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin cheesecake:
- Make ready 1 1/2 cup crushed vanilla wafers
- Take 1/3 cup sugar
- Get 3 tbsp butter
- Make ready 2 packages Philadelphia cream cheese
- Get 1 cup half and half or light cream
- Get 1 can Pumpkin
- Prepare 3/4 cup sugar
- Make ready 3 tbsp all-purpose flour
- Take 1 1/2 tsp vanilla extract
- Make ready 1 tsp ground cinnamon
- Take 1/2 tsp ground ginger
- Prepare 1/2 tsp ground nutmeg
- Get 1/4 tsp salt
- Make ready 4 large eggs
- Prepare 8 oz sour cream
- Take 2 tbsp sugar
- Make ready 1/2 tsp vanilla extract
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Steps 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.
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So that’s going to wrap this up for this special food pumpkin cheesecake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
