Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, my pumpkin cheesecakeš. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
My guests liked this pumpkin cheesecake so much I didn't get to taste it! Try it with a little SplendaĀ®-sweetened whipped cream for a breakfast you will never get sick of!. This cheesecake is a little softer than my typical no-bake cheesecake - largely because of the pumpkin puree.
My Pumpkin Cheesecakeš is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. My Pumpkin Cheesecakeš is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Get Crust
- Prepare 2 1/2 cups graham cracker crumbs
- Take 1/2 cup melted butter
- Make ready Pumpkin Cheesecake Filling
- Take 3 packages cream cheese room temperature
- Take 1 3/4 cup pumpkin puree
- Take 3 eggs
- Take 2 tsp vanilla extract
- Take 2 tsp pumpkin pie spice
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. My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. HealthifiedMom.com for more great recipes like this one!
Instructions to make My Pumpkin Cheesecakeš:
- Crust: ā¢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. ā¢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. - ā¢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.
Top with whipped cream, chocolate drizzle, or whatever your little heart desires!āJenny Dubinsky, Inwood, West Virginia Gently spread sour cream-pumpkin mixture over cheesecake. Remove cheesecake from oven, and gently run a knife around. Even if you're not a huge pumpkin pie fan, it's hard to pass on a slice of this decadent pumpkin cheesecake. Sweet pumpkin is enhanced with warming spices and brown sugar, and perfectly balanced by the smooth, rich tang of cream cheese. Our pumpkin cheesecake recipe is easy to make, but we can almost guarantee, it'll be the first thing to disappear from the dessert table.
So that’s going to wrap it up for this special food my pumpkin cheesecakeš recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
