Pumpkin cheesecake.
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, pumpkin cheesecake. 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 favored of current trending foods in the world. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Pumpkin cheesecake is something which I've loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin cheesecake:
- {Take of crushed vanilla wafers.
- {Take of sugar.
- {Get of butter.
- {Take of Philadelphia cream cheese.
- {Make ready of half and half or light cream.
- {Get of Pumpkin.
- {Prepare of sugar.
- {Take of all-purpose flour.
- {Take of vanilla extract.
- {Make ready of ground cinnamon.
- {Prepare of ground ginger.
- {Make ready of ground nutmeg.
- {Make ready of salt.
- {Make ready of large eggs.
- {Prepare of sour cream.
- {Prepare of sugar.
- {Take 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..
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