Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pumpkin cheesecake. One of my favorites food recipes. 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. 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.
Pumpkin cheesecake is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pumpkin cheesecake is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Pumpkin cheesecake:
- Make ready 1 1/2 cup crushed vanilla wafers
- Take 1/3 cup sugar
- Prepare 3 tbsp butter
- Prepare 2 packages Philadelphia cream cheese
- Take 1 cup half and half or light cream
- Prepare 1 can Pumpkin
- Prepare 3/4 cup sugar
- Prepare 3 tbsp all-purpose flour
- Make ready 1 1/2 tsp vanilla extract
- Prepare 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Get 1/2 tsp ground nutmeg
- Get 1/4 tsp salt
- Make ready 4 large eggs
- Take 8 oz sour cream
- Get 2 tbsp sugar
- Take 1/2 tsp vanilla extract
The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style cheesecake. The combination makes each bite memorably delicious and worthy of any celebration. 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, and she loved the idea.
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.
I wanted to base the cheesecake on the recipe that I used for the Fig and. This is the dessert combo you didn't know you needed. Get the recipe from Carlsbad Cravings. You could have one without the other, but why would you want to? Get the recipe from Sally's Baking.
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