Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pumpkin cheesecake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Pumpkin Cheesecake is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pumpkin Cheesecake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Cheesecake:
- Prepare Cheesecake lover
- Get 1 1/2 cup Gingersnap cookie crumbs (about 30 cookies)
- Prepare 1 1/3 cup granulated sugar, divided
- Take 6 tbsp Butter, melted
- Take 1/4 tsp Salt
- Prepare 3 8 oz packages cream cheese, softened at room temp.
- Prepare 1 8 oz container sour cream
- Prepare 1/2 cup Firmly packed dark brown sugar
- Prepare 1 cup Pumpkin puree
- Take 2 tsp Vanilla extract
- Prepare 1/4 cup All-purpose flour
- Make ready 1/2 tsp Salt
- Prepare 2 1/2 tsp Pumpkin pie spice
Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse. These FAMOUS pumpkin cheesecake bars have a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel! Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Get in the spirit of Thanksgiving with these delicious seasonal pumpkin cheesecake recipes.
Steps to make Pumpkin Cheesecake:
- Pre-heat oven to 350°
- Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
- Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
- Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
- Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.
Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust. This Instant Pot Pumpkin Cheesecake is the best of both worlds: cheesecake and pumpkin pie! Plus, it's easy and fool-proof in your pressure cooker or Instant Pot. Pumpkin Cheeses is absolutely wonderful and is better tasting than a pumpkin pie! After making this fantastic Pumpkin Cheesecake, you will never again want or have to make a pumpkin pie for the.
So that is going to wrap it up for this special food pumpkin cheesecake recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
