Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Cheesecake is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Pumpkin Cheesecake is something that I’ve loved my whole life.
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 begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Cheesecake:
- Make ready For the Crust
- Make ready 1 cup Pecans, toasted and cooled
- Get 1 tbsp Sugar
- Get 1 1/2 cup graham cracker crumbs
- Make ready 1 dash ground cinnamon (optional)
- Take 4 tbsp Unsalted butter, melted
- Make ready For The Filling
- Make ready 3 -8 ounce packages of Cream Cheese, softened
- Make ready 1 cup Sugar
- Take 1 cup Sour Cream
- Get 1 cup Pumpkin - canned, solid packed
- Make ready 1 tbsp Vanilla extract
- Get 1 tsp pumpkin pie spice
- Make ready 3 Eggs
- Take For Pecan Brittle Topping (not shown)
- Prepare 1/2 cup Sugar
- Prepare 1 tbsp Water
- Take 1/3 cup Pecans, toasted and coarsely chopped
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 FAMOUS pumpkin cheesecake bars have a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel! Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Get in the spirit of Thanksgiving with these delicious seasonal pumpkin cheesecake recipes.
Instructions to make Pumpkin Cheesecake:
- For The Crust
- Preheat oven to 350°F. Grease 9inch springform pan.
- In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
- Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
- Lower oven to 325°F
- For The Filling
- In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
- Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
- Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
- Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
- Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
- Enjoy!!!!
- Pecan Brittle Optional Topping
- Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.
Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust. This Instant Pot Pumpkin Cheesecake is the best of both worlds: cheesecake and pumpkin pie! Plus, it's easy and fool-proof in your pressure cooker or Instant Pot. 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.
So that’s going to wrap it up with this exceptional food pumpkin cheesecake recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
