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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 Life.
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Hence, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to pumpkin cheesecake recipe. You can have pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Pumpkin cheesecake:
- Provide 1 1/2 cup crushed vanilla wafers
- Prepare 1/3 cup sugar
- Provide 3 tbsp butter
- Use 2 packages Philadelphia cream cheese
- Provide 1 cup half and half or light cream
- Take 1 can Pumpkin
- Get 3/4 cup sugar
- Use 3 tbsp all-purpose flour
- Use 1 1/2 tsp vanilla extract
- Use 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Prepare 1/2 tsp ground nutmeg
- Provide 1/4 tsp salt
- You need 4 large eggs
- Prepare 8 oz sour cream
- Provide 2 tbsp sugar
- Provide 1/2 tsp 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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