Pumpkin Cheesecake Recipe Easy

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Pumpkin Cheesecake Recipe Easy, Perfect Pumpkin Cheesecake, The Stay At Home Chef, Easy Pumpkin Cheesecake Recipe with Cream Cheese Whipped Cream!, lifeloveandsugar, pumpkin-cheesecake-recipe-easy, The Cake Boutique.

Pumpkin Cheesecake Recipe Easy

Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!

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PRINTABLE RECIPE: 🖨️ thestayathomechef.com/pumpkin-cheesecake/ 🖨️

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✅Ingredients

• 16 ounces gingersnap cookies, approx. 1 1/2 cup cookie crumbs
• 6 tablespoons butter melted
• 1 tablespoon brown sugar
• 24 ounces cream cheese
• 2 cups granulated sugar
• 15 ounces pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 cup all-purpose flour

✅Instructions

1️⃣ Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

2️⃣ Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.

3️⃣ In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.

4️⃣ Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.

5️⃣ Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.

6️⃣ Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.

7️⃣ Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.

8️⃣ Remove the springform pan ring before serving. Keep cold.

Recipe Notes:
Can use a graham cracker crust if preferred.
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In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and pumpkin pie spice until the mixture resembles wet sand. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the.

Line two sheet pans with parchment paper. In a large bowl use a whisk to sift together graham cracker. Preheat over to 350 degrees. Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended. Beat just until blended. Butter the sides of the springform pan. Pour the cheesecake filling into the springform pan and smooth into an even layer. Place the pan back onto a cookie sheet and. Pumpkin cheesecake bars with streusel.

Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the. Preheat the oven to 350°f. Line two sheet pans with parchment paper. In a large bowl use a whisk to sift together graham cracker.

Preheat the oven to 350°f. Line two sheet pans with parchment paper.

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With the mixer on low, beat in the. Preheat the oven to 350°f. Line two sheet pans with parchment paper. In a large bowl use a whisk to sift together graham cracker. Preheat over to 350 degrees. Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended.

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