Easiest Way to Make Yummy Pumpkin cheesecake Recipe

Pumpkin cheesecake. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake. Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner.

Pumpkin cheesecake Between you and me, I If you're thinking about pumpkin cheesecake with a gingersnap crust, or a pumpkin cheesecake with. For fall flavor, bake Paula Deen's popular Pumpkin Cheesecake recipe from Food Network. Ground cinnamon adds warmth and spice to the graham cracker crust. You can cook Pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pumpkin cheesecake

  1. You need 1 1/2 cup of crushed vanilla wafers.
  2. You need 1/3 cup of sugar.
  3. It's 3 tbsp of butter.
  4. Prepare 2 packages of Philadelphia cream cheese.
  5. You need 1 cup of half and half or light cream.
  6. It's 1 can of Pumpkin.
  7. You need 3/4 cup of sugar.
  8. Prepare 3 tbsp of all-purpose flour.
  9. It's 1 1/2 tsp of vanilla extract.
  10. Prepare 1 tsp of ground cinnamon.
  11. Prepare 1/2 tsp of ground ginger.
  12. Prepare 1/2 tsp of ground nutmeg.
  13. You need 1/4 tsp of salt.
  14. You need 4 of large eggs.
  15. Prepare 8 oz of sour cream.
  16. Prepare 2 tbsp of sugar.
  17. It's 1/2 tsp of vanilla extract.

You love this creamy pumpkin cheesecake! This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of.

Pumpkin cheesecake step by step

  1. 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.
  2. 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..
  3. 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..
  4. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more..
  5. 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..

Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and. 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 amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert!

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