Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pumpkin cheesecake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pumpkin cheesecake is something which I’ve loved my entire life.
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To begin with this recipe, we have to first prepare a few ingredients. You can have pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin cheesecake:
- Prepare 1 1/2 cup crushed vanilla wafers
- Prepare 1/3 cup sugar
- Take 3 tbsp butter
- Get 2 packages Philadelphia cream cheese
- Get 1 cup half and half or light cream
- Prepare 1 can Pumpkin
- Prepare 3/4 cup sugar
- Make ready 3 tbsp all-purpose flour
- Get 1 1/2 tsp vanilla extract
- Prepare 1 tsp ground cinnamon
- Get 1/2 tsp ground ginger
- Take 1/2 tsp ground nutmeg
- Get 1/4 tsp salt
- Prepare 4 large eggs
- Prepare 8 oz sour cream
- Make ready 2 tbsp sugar
- Get 1/2 tsp vanilla extract
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Instructions 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.
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