Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, my pumpkin cheesecakeš. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
My Pumpkin Cheesecakeš is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. My Pumpkin Cheesecakeš is something that I have loved my entire life. They’re nice and they look wonderful.
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. Even if you're not a huge pumpkin pie fan, it's hard to pass on a slice of this decadent pumpkin cheesecake.
To get started with this recipe, we must first prepare a few components. You can cook my pumpkin cheesecakeš using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Pumpkin Cheesecakeš:
- Make ready Crust
- Make ready 2 1/2 cups graham cracker crumbs
- Make ready 1/2 cup melted butter
- Prepare Pumpkin Cheesecake Filling
- Prepare 3 packages cream cheese room temperature
- Take 1 3/4 cup pumpkin puree
- Get 3 eggs
- Prepare 2 tsp vanilla extract
- Prepare 2 tsp pumpkin pie spice
Unless you tell people it's low-carb, they'll never guess! Cheesecake is and will always be my favorite dessert. Repeat until all the cheesecake and pumpkin filling have been used. Gently spread sour cream-pumpkin mixture over 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.
Remove cheesecake from oven, and gently run a knife around. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. If you would like a vegan pumpkin cheesecake, use dairy free cream cheese and swap out the heavy cream for plant based double cream. To store: Store the cheesecake loosely covered in the refrigerator. Their head pastry chef made it every fall to run through the holidays.
So that is going to wrap this up for this special food my pumpkin cheesecakeš recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
