Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, my pumpkin cheesecakeš. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
My Pumpkin Cheesecakeš is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. My Pumpkin Cheesecakeš is something which I have loved my entire life.
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.
To begin with this particular recipe, we have to first 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:
- Prepare Crust
- Prepare 2 1/2 cups graham cracker crumbs
- Get 1/2 cup melted butter
- Make ready Pumpkin Cheesecake Filling
- Make ready 3 packages cream cheese room temperature
- Get 1 3/4 cup pumpkin puree
- Get 3 eggs
- Prepare 2 tsp vanilla extract
- Make ready 2 tsp pumpkin pie spice
In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Food Network Magazine recreated Cheesecake Factory's famous seasonal pumpkin cheesecake and now you can have the recipe to wow your guests next Thanksgiving. My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal.
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.
HealthifiedMom.com for more great recipes like this one! I used Ginger Snaps for my crust. I wanted to check my Cheesecake so bad! But I had control and it was well worth the wait. We topped the Pumpkin cheesecake with "Whip Cream in a Mason Jar" and crushed pistachios.
So that is going to wrap it up for this special food my pumpkin cheesecakeš recipe. Thank you very much for reading. I’m confident 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, colleague and friends. Thanks again for reading. Go on get cooking!
