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Before you jump to Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Choosing to eat healthily provides marvelous benefits and is becoming a more popular way of life. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get people to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can change their eating habits for the better by making several small changes.
The first change you need to make is to pay more attention to what you buy when you shop for food because it is likely that you have the tendency to pick up many of the things without thinking. As an example, most probably you have never checked the box of your favorite cereal to find out how much sugar it has. Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one simple change to your diet has been achieved.
All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to pumpkin cheesecake recipe. You can cook pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to prepare Pumpkin Cheesecake:
- Get For the Crust
- Prepare Pecans, toasted and cooled
- Provide Sugar
- Prepare graham cracker crumbs
- Use ground cinnamon (optional)
- Use Unsalted butter, melted
- Provide For The Filling
- Use -8 ounce packages of Cream Cheese, softened
- You need Sugar
- Use Sour Cream
- Provide Pumpkin - canned, solid packed
- Get Vanilla extract
- Take pumpkin pie spice
- Use Eggs
- Take For Pecan Brittle Topping (not shown)
- Take Sugar
- Prepare Water
- Use Pecans, toasted and coarsely chopped
Instructions to make Pumpkin Cheesecake:
- For The Crust
- Preheat oven to 350°F. Grease 9inch springform pan.
- In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
- Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
- Lower oven to 325°F
- For The Filling
- In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
- Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
- Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
- Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
- Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
- Enjoy!!!!
- Pecan Brittle Optional Topping
- Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.
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