Pumpkin cheesecake isn't just for Thanksgiving or Christmas time anymore. Enjoy these creative and delicious treats and share them with family and friends. For uniqueness, try preparing the crust for the Perfect Pumpkin Cheesecake by using the Pumpkin Pie Cheesecake crust recipe.
Perfect Pumpkin Cheesecake
Rating:
Rated 9.01/10
Ingredients
16oz softened cream cheese
¾ cup sugar
15oz can pumpkin puree
1 1/4 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
2 large eggs
¼ tsp salt
2 prepared graham cracker crusts |
Instructions
Preheat oven to 300 degrees. Mix together the cream cheese, sugar, pumpkin puree, and spices until smooth. Beat in eggs one at a time. Add the salt last and mix until creamy. Pour evenly into both shells.
Bake for 50 minutes, cool completely and top with whipped cream.
Note: Cut ingredients in half to serve 8. |
Pumpkin Pie Cheesecake
Rating:
Rated 9.01/10
Ingredients
Crust:
1 cup graham cracker crumbs
3 tbsp melted butter
2 tbsp sugar
Filling:
16 oz cream cheese
1 ¼ cups sugar
15 oz solid pack pumpkin (not the pie filling)
¾ cup sour cream
2 tbsp bourbon or vanilla
1 tsp ground cinnamon
½ tsp ground all-spice
¼ tsp salt
4 large eggs
Topping:
1 cup sour cream
3 tbsp sugar
1 tsp vanilla |
Instructions
Crust:
Preheat oven to 350 degrees and mix crust ingredients into 9” spring form pan, pressing into bottom. Bake 10 minutes and completely cool.
Filling:
In a large bowl beat the cream cheese and sugar well then add everything except the eggs, which should be added after ingredients are blended well, one at a time. Pour filling into crust and give the cake a water bath (boiling water in roasting pan that is filled 1” high), bake for one hour and 10 minutes.
Topping:
In a small bowl, combine topping ingredients and spread on cake. Put back in oven and continue cooking for 5 more minutes. Remove cake and cool. Chill at least 6 hours.
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Tip: Water baths are the old-fashioned way to bake a cake, try using a springform pan instead, its modern and less messy!
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