Steps to Prepare Super Quick Homemade Pumpkin Cheesecake
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Prepare Super Quick Homemade Pumpkin Cheesecake. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pumpkin Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can cook Pumpkin Cheesecake using 13 ingredients and 5 steps. Here is how you can achieve it.
Feel the love of pumpkin and cheesecake!!
Ingredients and spices that need to be Get to make Pumpkin Cheesecake:
- Cheesecake lover
- 1 1/2 cup Gingersnap cookie crumbs (about 30 cookies)
- 1 1/3 cup granulated sugar, divided
- 6 tbsp Butter, melted
- 1/4 tsp Salt
- 3 8 oz packages cream cheese, softened at room temp.
- 1 8 oz container sour cream
- 1/2 cup Firmly packed dark brown sugar
- 1 cup Pumpkin puree
- 2 tsp Vanilla extract
- 1/4 cup All-purpose flour
- 1/2 tsp Salt
- 2 1/2 tsp Pumpkin pie spice
Steps to make Pumpkin Cheesecake
- Pre-heat oven to 350°
- Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
- Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
- Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
- Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.
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