Pumpkin Cheesecake with Spiced Whipped Cream. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie.
An easy, creamy pumpkin cheesecake served on a simple homemade graham cracker crust and topped off with a cinnamon whipped cream. An easy, creamy pumpkin cheesecake that's made completely from scratch, and there is no water bath required! Pumpkin cheesecake is such a good mash-up of favorites. You can cook Pumpkin Cheesecake with Spiced Whipped Cream using 20 ingredients and 19 steps. Here is how you cook that.
Ingredients of Pumpkin Cheesecake with Spiced Whipped Cream
- Prepare of Spiced Whipped Cream.
- It's 1 packages of Cool whip.
- It's 1 tsp of Ground Cinnamon.
- Prepare 2 tbsp of Vanilla Extract.
- Prepare 1 tsp of Almond Extract.
- Prepare of Pie Crust.
- Prepare 1 box of Pepridge Farm Chessman Cookies.
- You need 1/2 box of Nabisco Vanilla Wafers.
- It's 1/4 cup of White Sugar.
- Prepare 1 tsp of Ground Cinnamon.
- You need 1/2 stick of Melted salted butter (more or less).
- You need of Cheesecake Filling.
- It's 2 1/2 packages of Philadelphia Cream Cheese.
- Prepare 10 oz of Puree Pumpkin.
- It's 2 cup of White Sugar.
- You need 2 tbsp of Vanilla Extract.
- You need 6 of Whole Eggs.
- Prepare 1/4 cup of Sour Cream.
- Prepare 1 tbsp of Ground Cinnamon.
- Prepare 1 tbsp of Pumpkin Pie Spice.
I love cheesecake and pumpkin pie, but I love this combination even more. Add heavy cream and sugar to a cold metal bowl and begin whisking it. Whisk it until it forms softs peaks. Super fluffy and delicious pumpkin cheesecake with spiced whipped cream and caramel drizzle.
Pumpkin Cheesecake with Spiced Whipped Cream step by step
- To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge..
- Preheat oven to 350°F.
- Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine..
- Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon..
- Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy..
- Use some of the remaining melted butter to brush 2 pie pans..
- Pack the cookie mixture into the bottom, and up the sides of the pie tins..
- Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking).
- While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped..
- Add sour cream into cream cheese and mix again until light and fluffy.
- Start boiling a kettle of water.
- Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter.
- The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells..
- Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven.
- Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath).
- Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process.
- When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour.
- Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill..
- Serve with whipped cream and enjoy!.
Take this no-bake pumpkin cheesecake to a whole new level by adding some simple garnishes! I added some spiced whipped cream and a drizzle of caramel sauce. A classic vegan pumpkin cheesecake with whipped coconut cream. It boasts the texture of a traditional cheesecake, with just enough pumpkin, just enough pumpkin spice. Just enough seasonal flavor to tie everything together, without being too heavy-handed on any addition.