Pumpkin cheesecake.
Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pumpkin cheesecake. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin cheesecake is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it's fast, it tastes delicious. They're fine and they look wonderful. Pumpkin cheesecake is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin cheesecake:
- {Get 1 1/2 cup of crushed vanilla wafers.
- {Take 1/3 cup of sugar.
- {Prepare 3 tbsp of butter.
- {Prepare 2 packages of Philadelphia cream cheese.
- {Get 1 cup of half and half or light cream.
- {Make ready 1 can of Pumpkin.
- {Make ready 3/4 cup of sugar.
- {Take 3 tbsp of all-purpose flour.
- {Get 1 1/2 tsp of vanilla extract.
- {Make ready 1 tsp of ground cinnamon.
- {Take 1/2 tsp of ground ginger.
- {Take 1/2 tsp of ground nutmeg.
- {Make ready 1/4 tsp of salt.
- {Prepare 4 of large eggs.
- {Prepare 8 oz of sour cream.
- {Get 2 tbsp of sugar.
- {Prepare 1/2 tsp of vanilla extract.
Instructions to make Pumpkin cheesecake:
- 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.
- 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..
- 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..
- Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more..
- 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..
So that's going to wrap it up with this exceptional food pumpkin cheesecake recipe. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!