Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin cheesecake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin cheesecake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Pumpkin cheesecake is something that I have loved my entire life. They are nice and they look wonderful.

These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. These easy pumpkin cheesecake recipes are so delicious. Here's how to make pumpkin cheesecake worth trading your pumpkin pie for!

To get started with this recipe, we must first prepare a few ingredients. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin cheesecake:

1. Take 1 1/2 cup crushed vanilla wafers
2. Take 1/3 cup sugar
3. Make ready 3 tbsp butter
4. Take 2 packages Philadelphia cream cheese
5. Get 1 cup half and half or light cream
6. Get 1 can Pumpkin
7. Make ready 3/4 cup sugar
8. Prepare 3 tbsp all-purpose flour
9. Make ready 1 1/2 tsp vanilla extract
10. Get 1 tsp ground cinnamon
11. Take 1/2 tsp ground ginger
12. Get 1/2 tsp ground nutmeg
13. Get 1/4 tsp salt
14. Prepare 4 large eggs
15. Get 8 oz sour cream
16. Prepare 2 tbsp sugar
17. Get 1/2 tsp vanilla extract

Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. I immediately suggested pumpkin cheesecake since I've been waiting for an opportunity to make one. These FAMOUS pumpkin cheesecake bars have a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel! This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Steps to make Pumpkin cheesecake:

1. 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
2. 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.
3. 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.
4. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more.
5. 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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So that’s going to wrap this up with this special food pumpkin cheesecake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!