pumpkin cheesecake. Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. I immediately suggested pumpkin cheesecake since I've been waiting for an opportunity to make one. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall.
Between you and me, I used. 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. You can cook pumpkin cheesecake using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of pumpkin cheesecake
- It's 1 3/4 cup of graham crackers crumbs(about 24).
- You need 2 tsp of granulated sugar.
- It's 1/2 cup of margarine, melted.
- You need 1/4 cup of all- purpose flour.
- It's 2 tbsp of pumpkin pie spice.
- You need 1 can of pumpkin.
- Prepare 4 packages of cream cheese.
- It's 1 cup of packed brown sugar.
- Prepare 2/3 cup of granulated sugar.
- It's 5 of eggs.
You love this creamy pumpkin cheesecake! This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. 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 instructions
- heat oven to 350°F. grease 9-inch springform pan with margarine. in small bowl, mix crackers crumbs, granulated sugar and melted butter. press crumb mixture in bottom of pan..
- bake 8 -10 minutes.cool 5 minutes at room tempature. refrigerate. 5 minutes or until completely cooled..
- meanwhile, in another small bowl mix flour pumpkin pie spice and pumpkin set aside. in large bowl with, mix cream cheese with electric mixer on medium speed until smooth and creamy, beat in brown sugar and 2/3 cup granulated sugar until smooth. on low speed beat in one egg at a time just until blended. beat in pumpkin mixture until smooth..
- pour filling over crust. bake 1hour 25 minutes to 1 hour 25 minutes or until set but center of cheesecake jinggles slightly when moved. turn oven off , open oven door at least four inches. let cheesecake remain in oven 30 minutes run knife around edge of pan to loosen cheesecake let cool in pan 30 in oven 30 minutes. refrigerate overnight before serving.
- to serve run knife of pan to loosen cheesecake. carefully remove side of pan before serving. store covered in refrigerator..
We raised pumpkins in our large vegetable garden, and made homemade butter and lots of. For fall flavor, bake Paula Deen's popular Pumpkin Cheesecake recipe from Food Network. Ground cinnamon adds warmth and spice to the graham cracker crust. This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust.