Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, my pumpkin cheesecake🎃. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
My Pumpkin Cheesecake🎃 is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. My Pumpkin Cheesecake🎃 is something which I have loved my whole life. They are fine and they look fantastic.
My guests liked this pumpkin cheesecake so much I didn't get to taste it! Plain and pumpkin batters are swirled together for a pretty marbled effect.. This cheesecake is a little softer than my typical no-bake cheesecake - largely because of the pumpkin puree.
To begin with this recipe, we must prepare a few components. You can have my pumpkin cheesecake🎃 using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Pumpkin Cheesecake🎃:
- Get Crust
- Make ready 2 1/2 cups graham cracker crumbs
- Prepare 1/2 cup melted butter
- Take Pumpkin Cheesecake Filling
- Get 3 packages cream cheese room temperature
- Get 1 3/4 cup pumpkin puree
- Take 3 eggs
- Make ready 2 tsp vanilla extract
- Get 2 tsp pumpkin pie spice
This better-for-you version is the perfect ending to a wonderful meal. HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia In general, the cheesecake layer should taste like a cheesecake, and the pumpkin pie layer should taste like pumpkin pie. If necessary, you can add a little more salt, sugar, spices, or vanilla to perfect the flavors to your liking prior to mixing in the egg and baking.
Instructions to make My Pumpkin Cheesecake🎃:
- Crust: •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. •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. - •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.
If you would like a vegan pumpkin cheesecake, use dairy free cream cheese and swap out the heavy cream for plant based double cream. To store: Store the cheesecake loosely covered in the refrigerator. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Gently spread sour cream-pumpkin mixture over cheesecake. Remove cheesecake from oven, and gently run a knife around.
So that’s going to wrap it up for this special food my pumpkin cheesecake🎃 recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
