Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pumpkin cheesecake is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Pumpkin cheesecake is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin cheesecake:
- Prepare 1 1/2 cup crushed vanilla wafers
- Make ready 1/3 cup sugar
- Prepare 3 tbsp butter
- Make ready 2 packages Philadelphia cream cheese
- Get 1 cup half and half or light cream
- Prepare 1 can Pumpkin
- Make ready 3/4 cup sugar
- Get 3 tbsp all-purpose flour
- Get 1 1/2 tsp vanilla extract
- Take 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Take 1/2 tsp ground nutmeg
- Get 1/4 tsp salt
- Take 4 large eggs
- Take 8 oz sour cream
- Make ready 2 tbsp sugar
- Take 1/2 tsp vanilla extract
Steps 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.
So that’s going to wrap it up with this exceptional food pumpkin cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
