Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, pumpkin cheesecake with spiced whipped cream. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Cheesecake with Spiced Whipped Cream is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Pumpkin Cheesecake with Spiced Whipped Cream is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook pumpkin cheesecake with spiced whipped cream using 20 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:
- Make ready Spiced Whipped Cream
- Get 1 packages Cool whip
- Get 1 tsp Ground Cinnamon
- Make ready 2 tbsp Vanilla Extract
- Make ready 1 tsp Almond Extract
- Prepare Pie Crust
- Take 1 box Pepridge Farm Chessman Cookies
- Take 1/2 box Nabisco Vanilla Wafers
- Take 1/4 cup White Sugar
- Take 1 tsp Ground Cinnamon
- Make ready 1/2 stick Melted salted butter (more or less)
- Take Cheesecake Filling
- Make ready 2 1/2 packages Philadelphia Cream Cheese
- Take 10 oz Puree Pumpkin
- Take 2 cup White Sugar
- Prepare 2 tbsp Vanilla Extract
- Get 6 Whole Eggs
- Get 1/4 cup Sour Cream
- Make ready 1 tbsp Ground Cinnamon
- Get 1 tbsp Pumpkin Pie Spice
Instructions to make Pumpkin Cheesecake with Spiced Whipped Cream:
- To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge.
- Preheat oven to 350°F
- Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine.
- Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
- Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
- Use some of the remaining melted butter to brush 2 pie pans.
- Pack the cookie mixture into the bottom, and up the sides of the pie tins.
- Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking)
- While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
- Add sour cream into cream cheese and mix again until light and fluffy
- Start boiling a kettle of water
- Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
- The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
- Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven
- Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath)
- Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
- When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour
- Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
- Serve with whipped cream and enjoy!
So that’s going to wrap it up for this exceptional food pumpkin cheesecake with spiced whipped cream recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
