Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, my pumpkin cheesecakeš. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
My Pumpkin Cheesecakeš is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. My Pumpkin Cheesecakeš is something which I’ve loved my whole life.
Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake. Pour into crust and smooth the top. My guests liked this pumpkin cheesecake so much I didn't get to taste it!
To get started with this recipe, we must prepare a few ingredients. You can have my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Make ready Crust
- Get 2 1/2 cups graham cracker crumbs
- Make ready 1/2 cup melted butter
- Get Pumpkin Cheesecake Filling
- Take 3 packages cream cheese room temperature
- Make ready 1 3/4 cup pumpkin puree
- Take 3 eggs
- Prepare 2 tsp vanilla extract
- Make ready 2 tsp pumpkin pie spice
Cheesecake is and will always be my favorite dessert. Food Network Magazine recreated Cheesecake Factory's famous seasonal pumpkin cheesecake and now you can have the recipe to wow your guests next Thanksgiving. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Gently spread sour cream-pumpkin mixture over cheesecake.
Steps to make My Pumpkin Cheesecakeš:
- Crust: ā¢Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan. ā¢In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm and no longer moist. - ā¢When done, reduce the oven heat to 275 degrees F.
- Filling: Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake.
- Pour into crust and smooth the top. Bake at 275 degrees F for 1 hour to 1 hour 15 minutes, or until the outer 2 inches are set but the center is still slightly jiggly.
- Turn off the oven and let sit in the warm oven for 1 hour.
- Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!) then remove from the pan and serve with whipped cream.
Pumpkin cheesecake is my favorite cheesecake. I'm always excited to see it on a menu. I think we are all a little behind on where we want to be. That cheesecake looks so drool worthy. I used Ginger Snaps for my crust.
So that’s going to wrap this up with this exceptional food my pumpkin cheesecakeš recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
