Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, my pumpkin cheesecake🎃. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
My Pumpkin Cheesecake🎃 is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. My Pumpkin Cheesecake🎃 is something which I’ve loved my whole life.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Make the crust: In a large bowl, stir together graham crackers, butter, sugar and salt until completely combined and moist. My guests liked this pumpkin cheesecake so much I didn't get to taste it!
To begin with this recipe, we must first prepare a few ingredients. You can have my pumpkin cheesecake🎃 using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Pumpkin Cheesecake🎃:
- Get Crust
- Get 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
- Prepare 1 3/4 cup pumpkin puree
- Prepare 3 eggs
- Take 2 tsp vanilla extract
- Make ready 2 tsp pumpkin pie spice
I love how smooth and pumpkin-y this cheesecake is! It really is comfort food in cheesecake form. 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 Cheesecake🎃:
- Crust: •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. •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. - •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! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia 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. In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Gently spread sour cream-pumpkin mixture over cheesecake.
So that’s going to wrap this up for this exceptional food my pumpkin cheesecake🎃 recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
