Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my pumpkin cheesecakeš. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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 or chiffon - it's very light, smooth and airy. These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake.
My Pumpkin Cheesecakeš is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. My Pumpkin Cheesecakeš is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Prepare Crust
- Make ready 2 1/2 cups graham cracker crumbs
- Make ready 1/2 cup melted butter
- Make ready Pumpkin Cheesecake Filling
- Get 3 packages cream cheese room temperature
- Make ready 1 3/4 cup pumpkin puree
- Prepare 3 eggs
- Make ready 2 tsp vanilla extract
- Get 2 tsp pumpkin pie spice
No-Bake Mini Pumpkin Cheesecake - a creamy and delicious pumpkin cheesecake mousse with pumpkin pie spice flavor! This Pumpkin Cheesecake is the perfect addition to your fall celebrations! So what is Fall without pumpkin? You see all these pumpkin pie recipes out there and pumpkin cakes, well I felt like I wanted to do something a little different and went the route of a Pumpkin Cheesecake!
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.
The pumpkin component here may come out of a can, but I don't see that's anything to be apologetic about. By all means, make your own purƩe if you prefer (making absolutely sure it is as drained as drained can be before adding it to the cheese) but that isn't the point of the exercise. Creamy, rich, perfectly sweet, and perfect for fall and holiday gatherings! These pumpkin cheesecakes were the first thing that came to mind when I thought of creating a simple-yet-decadent fall dessert. Delicious pumpkin cheesecake with a spicy graham cracker crust and dollops of luscious whipped cream.
So that’s going to wrap this up with this special food my pumpkin cheesecakeš recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
