Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, pumpkin cheesecake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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 fast, it tastes yummy. Pumpkin cheesecake is something which I’ve loved my entire life. They’re nice and they look wonderful.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake. Смотреть позже. This Thanksgiving, make a pumpkin cheesecake for dessert!

To get started with this recipe, we have to first prepare a few components. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you can achieve 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. Make ready 2 packages Philadelphia cream cheese
5. Take 1 cup half and half or light cream
6. Get 1 can Pumpkin
7. Take 3/4 cup sugar
8. Get 3 tbsp all-purpose flour
9. Take 1 1/2 tsp vanilla extract
10. Get 1 tsp ground cinnamon
11. Prepare 1/2 tsp ground ginger
12. Get 1/2 tsp ground nutmeg
13. Prepare 1/4 tsp salt
14. Take 4 large eggs
15. Get 8 oz sour cream
16. Get 2 tbsp sugar
17. Make ready 1/2 tsp vanilla extract

The pumpkin component here may come out of a can, but I don’t see that’s anything to be apologetic about. These salted caramel pumpkin cheesecakes combine a crunchy gingersnap cookie crust, a smooth and creamy pumpkin cheesecake filling, and drizzle of homemade salted caramel. My No Bake Pumpkin Cheesecake ensures you get the pumpkin hit that this season is all about, but You will not believe how well the sweet tang of cream cheese and the earthy flavor of pumpkin. This is a best pumpkin cheesecake recipe ever.

Instructions 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.
6. Ready to serve and ENJOY!

My No Bake Pumpkin Cheesecake ensures you get the pumpkin hit that this season is all about, but You will not believe how well the sweet tang of cream cheese and the earthy flavor of pumpkin. This is a best pumpkin cheesecake recipe ever. Pumpkin cheesecake is ideal for large family gatherings, such as Thanksgiving, or any other time you’re hosting a crowd. There’s no fret with this pumpkin cake roll. With a few simple tips you’ll have perfect swirls of cake and cream cheese filling that will have everyone Have you tried making our pumpkin cheesecake roll?

So that’s going to wrap it up for this exceptional food pumpkin cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!