Pumpkin Cheesecake with Spiced Whipped Cream. This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice! It's topped with a cream cheese whipped cream and makes the perfect fall treat and holiday dessert! Spiced Pumpkin Cheescake ~ A pumpkin cheesecake recipe that will melt in your mouth.
This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall.
With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
This Pumpkin Cheesecake requires a couple extra ingredients, but I promise that it's nothing too crazy.
You can cook Pumpkin Cheesecake with Spiced Whipped Cream using 20 ingredients and 19 steps. Here is how you achieve it.
Ingredients of Pumpkin Cheesecake with Spiced Whipped Cream
- You need of Spiced Whipped Cream.
- Prepare of Cool whip.
- It's of Ground Cinnamon.
- It's of Vanilla Extract.
- Prepare of Almond Extract.
- It's of Pie Crust.
- You need of Pepridge Farm Chessman Cookies.
- You need of Nabisco Vanilla Wafers.
- You need of White Sugar.
- Prepare of Ground Cinnamon.
- Prepare of Melted salted butter (more or less).
- Prepare of Cheesecake Filling.
- It's of Philadelphia Cream Cheese.
- Prepare of Puree Pumpkin.
- Prepare of White Sugar.
- You need of Vanilla Extract.
- It's of Whole Eggs.
- You need of Sour Cream.
- Prepare of Ground Cinnamon.
- You need of Pumpkin Pie Spice.
To make Pumpkin Cheesecake filling, you. Easy pumpkin cheesecake filled with fall spices. Creamy and filled with Pumpkin this Pumpkin Cheesecake has a gorgeous Biscoff Biscuit Crust and topped with fresh whipped cream. Dark Chocolate Cheesecake With Warm Cherry Compote.
Pumpkin Cheesecake with Spiced Whipped Cream instructions
- To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge..
- Preheat oven to 350°F.
- Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine..
- Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon..
- Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy..
- Use some of the remaining melted butter to brush 2 pie pans..
- Pack the cookie mixture into the bottom, and up the sides of the pie tins..
- Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking).
- While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped..
- Add sour cream into cream cheese and mix again until light and fluffy.
- Start boiling a kettle of water.
- Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter.
- The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells..
- Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven.
- Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath).
- Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process.
- When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour.
- Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill..
- Serve with whipped cream and enjoy!.
Spiced Pumpkin Cheesecake With Pecan Praline. Rich and creamy pumpkin cheesecake paired with a spicy gingersnap crust! This is the perfect dessert to enjoy after your Thanksgiving dinner. Pipe sweetened whipped cream around the edges of the cheesecake. Dust cinnamon or pumpkin pie spice on top and garnish with chopped pecans, if.
