Pumpkin Cheesecake. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake. Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner.
Between you and me, I used. You love this creamy pumpkin cheesecake! This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. You can have Pumpkin Cheesecake using 16 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pumpkin Cheesecake
- You need 1 1/2 cup of graham cracker crumbs (Crust).
- Prepare 1/2 cup of butter, melted (Crust).
- Prepare 1/4 cup of sugar (Crust).
- Prepare 16 oz of sour cream (Topping).
- You need 1/3 cup of sugar (Topping).
- Prepare 1 tsp of vanilla extract (Topping).
- It's 24 oz of cream cheese.
- You need 1 cup of white sugar.
- Prepare 1/4 cup of packed brown sugar.
- You need 2 of eggs.
- You need 1 3/4 cup of canned pumpkin.
- It's 2/3 cup of coconut milk.
- Prepare 2 tbsp of cornstarch.
- You need 1 1/4 tsp of ground cinnimon.
- Prepare 1/2 tsp of ground nutmeg.
- Prepare 1/2 tsp of pumpkin pie spice.
Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze. When I was young we produced several ingredients for this longtime favorite on the farm.
Pumpkin Cheesecake step by step
- Oven to 350ºF.
- Mix crust ingredients and press into a 9 inch pan. Bake 6 to 8 minutes. Cool 10 minutes..
- Beat cream cheese, white sugar, brown sugar until fluffy. Beat in eggs, pumpkin sauce, and coconut milk. Add cornstarch and spices; beat well. Pour into crust. Bake 55 to 60 minutes until edge is firm and center moves slightly..
- Toppings- mix all ingredients in a small bowl well. Spread over surface of warm cheesecake; bake for 5 minutes. Cool in a pan on a wire rack. Refrigerate for several hours or overnight..
We raised pumpkins in our large vegetable garden, and made homemade butter and lots of. This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust. Bake this delicious, creamy pumpkin cheesecake for your next holiday meal. We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to.