Pumpkin cheesecake. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style.
This pull-apart bread is hiding a creamy pumpkin filling inside.
I know that cheesecake recipes seem intimidating to a This Pumpkin Cheesecake requires a couple extra ingredients, but I promise that it's nothing too crazy.
Try these pumpkin-flavored cheesecake recipes during the fall season.
You can cook Pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pumpkin cheesecake
- It's 1 1/2 cup of crushed vanilla wafers.
- It's 1/3 cup of sugar.
- You need 3 tbsp of butter.
- It's 2 packages of Philadelphia cream cheese.
- Prepare 1 cup of half and half or light cream.
- It's 1 can of Pumpkin.
- You need 3/4 cup of sugar.
- It's 3 tbsp of all-purpose flour.
- It's 1 1/2 tsp of vanilla extract.
- It's 1 tsp of ground cinnamon.
- Prepare 1/2 tsp of ground ginger.
- It's 1/2 tsp of ground nutmeg.
- Prepare 1/4 tsp of salt.
- It's 4 of large eggs.
- You need 8 oz of sour cream.
- You need 2 tbsp of sugar.
- It's 1/2 tsp of vanilla extract.
Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. Our Best Pumpkin Cheesecake is better than Cheesecake Factory. The flavors of fall spices, pumpkin, and cream cheese meld together like no other. This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice!
Pumpkin cheesecake step by step
- 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..
It's topped with a cream cheese whipped cream and makes the perfect fall treat and holiday dessert! 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. A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust. The filling for this pumpkin cheesecake is smooth, creamy, and full of spices that really accentuate the.
