Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, my pumpkin cheesecake🎃. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
My Pumpkin Cheesecake🎃 is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. My Pumpkin Cheesecake🎃 is something which I have loved my whole life. They’re nice and they look fantastic.
From Fresh-Baked Cookies To Delectable Cheesecake And More. 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.
To get started with this recipe, we must 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🎃:
- Prepare Crust
- Make ready 2 1/2 cups graham cracker crumbs
- Make ready 1/2 cup melted butter
- Prepare Pumpkin Cheesecake Filling
- Take 3 packages cream cheese room temperature
- Get 1 3/4 cup pumpkin puree
- Make ready 3 eggs
- Take 2 tsp vanilla extract
- Get 2 tsp pumpkin pie spice
My guests liked this pumpkin cheesecake so much I didn't get to taste it! Smart Cookie's Spiderweb Pumpkin Cheesecake Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. My improved dessert combines two things I love: pumpkin and cheesecake.
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.
This better-for-you version is the perfect ending to a wonderful meal. 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.
So that’s going to wrap it up for this special food my pumpkin cheesecake🎃 recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
