Hello, I am Marie. Today, I will show you a way to prepare my pumpkin cheesecake🎃 recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
My Pumpkin Cheesecake🎃 Recipe
My Pumpkin Cheesecake🎃 is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. My Pumpkin Cheesecake🎃 is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have my pumpkin cheesecake🎃 using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make My Pumpkin Cheesecake🎃:
- Get Crust
- Prepare 2 1/2 cups graham cracker cbs
- Get 1/2 cup melted butter
- Make ready Pumpkin Cheesecake Filling
- Get 3 packages cream cheese room temperature
- Make ready 1 3/4 cup pumpkin puree
- Take 3 eggs
- Get 2 tsp vanilla extract
- Make ready 2 tsp pumpkin pie spice
Steps to make My Pumpkin Cheesecake🎃:
- Crust: •Preheat the oven to 325 degrees F and lightly grease a 9Springform 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 cbs 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.
So that’s going to wrap this up with this special dish my pumpkin cheesecake🎃 recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
