Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pumpkin cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pumpkin cheesecake is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pumpkin cheesecake is something which I have loved my whole life. They’re nice and they look fantastic.

These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. I hope you enjoy this easy Pumpkin Cheesecake Recipe! Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style.

To begin with this recipe, we have to prepare a few ingredients. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin cheesecake:

1. Make ready 1 1/2 cup crushed vanilla wafers
2. Prepare 1/3 cup sugar
3. Make ready 3 tbsp butter
4. Get 2 packages Philadelphia cream cheese
5. Make ready 1 cup half and half or light cream
6. Get 1 can Pumpkin
7. Make ready 3/4 cup sugar
8. Get 3 tbsp all-purpose flour
9. Make ready 1 1/2 tsp vanilla extract
10. Prepare 1 tsp ground cinnamon
11. Get 1/2 tsp ground ginger
12. Make ready 1/2 tsp ground nutmeg
13. Make ready 1/4 tsp salt
14. Get 4 large eggs
15. Take 8 oz sour cream
16. Take 2 tbsp sugar
17. Make ready 1/2 tsp vanilla extract

Elevate your standard pumpkin pie with a cheesecake twist. 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. You get the best of both worlds with this decadent dessert.

Steps to make Pumpkin cheesecake:

1. For crust, combine crumbs, the 1/3 cup sugar, and melted butter. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in 325°F oven for 5 minutes; set aside
2. For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
3. Spoon filling into crust lined pan. Place springform pan in a shallow baking pan. Bake in 325°F oven for 1 hour or until center appears nearly set when gently shaken.
4. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more. Remove sides of pan cool one hour. Cover and chill at least 4 hours or up to 24 hours. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days.

The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse. You get the best of both worlds with this decadent dessert. Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic, no-fail. Try new cheesecake ideas with these pumpkin cheesecake recipes from the expert chefs at Food Get in the spirit of Thanksgiving with these delicious seasonal pumpkin cheesecake recipes.

So that’s going to wrap this up with this exceptional food pumpkin cheesecake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!