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How To make Pumpkin Cheesecake
CRUST 3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
FILLING 1 c Cream cheese (1/2 lb or 250g
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves
GARNISH Whipped cream or topping In a small bowl, combine graham wafers, spices and melted butter. Mix together and press into 8x8" pan lined with tinfoil. Place cream cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat in sugar then egg. Blend dry ingredients together and beat into cream cheese mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325 F about 40 min or until filling is just set. Cool on a wire rack for one hour, then refrigerate until serving time. Garnish with whipped cream or topping just before serving. Serve like a pie or in smaller squares. Adapted from Lucerne folder from Safeway, Fall 1993 by Elizabeth Rodier Tested Oct 93 using Graham Cracker Crust from Choice Cooking and Mock Whipped Cream from Jean Anderson's Sin-Free Desserts reposted by Karen Mintzias in Intercook Apr 93.
How To make Pumpkin Cheesecake's Videos
How to Make a Pumpkin Cheesecake | Allrecipes.com
Get the recipe for Stephanie Phillips' [Double Layer Pumpkin Cheesecake @
Watch how to bake a double layer pumpkin cheesecake. If you have pumpkin pie lovers and cheesecake lovers at your meal, delight them all with this layered rich dessert, the best of both worlds.
The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
RECIPE:
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Pumpkin Cheesecake Recipe | Thanksgiving Recipe
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32 oz Cream Cheese
3/4 Cup Sugar
2 Tbsp All Purpose Flour
3/4 Cup Pumpkin pureee
1/2 tbsp pumpkin spice
1 Tbsp Vanilla Extract
3 Large Eggs
Pie Crust
QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE | TASTE AMAZING
QUICK & EASY NO-BAKE PUMPKIN CHEESECAKE that TASTE AMAZING!!!!! MUST TRY!
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No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
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Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
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How To Make A Delicious Pumpkin Cheesecake
This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors! It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream
???? FULL RECIPE HERE:
???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
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➖Nonstick pan-
➖Cast Iron Pan-
????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.
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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion
This recipe contains affiliate links.
#simplyhomecooked #cheesecake #pumpkinrecipes