How to Cook Yummy Pumpkin cheesecake

Without fail recipe ultimate Pumpkin cheesecake easy, fast, practical.

Good Evening every body, at this time you get present recipe Pumpkin cheesecake with 17 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Pumpkin cheesecake.

Ingredients for Pumpkin cheesecake

1. Prepare 1 1/2 cup : crushed vanilla wafers.

2. Needed 1/3 cup : sugar.

3. Needed 3 tbsp : butter.

4. Prepare 2 packages : Philadelphia cream cheese.

5. Needed 1 cup : half and half or light cream.

6. Needed 1 can : Pumpkin.

7. Prepare 3/4 cup : sugar.

8. Needed 3 tbsp : all-purpose flour.

9. Prepare 1 1/2 tsp : vanilla extract.

10. Prepare 1 tsp : ground cinnamon.

11. Prepare 1/2 tsp : ground ginger.

12. Prepare 1/2 tsp : ground nutmeg.

13. Needed 1/4 tsp : salt.

14. Prepare 4 : large eggs.

15. Prepare 8 oz : sour cream.

16. Prepare 2 tbsp : sugar.

17. Prepare 1/2 tsp : vanilla extract.

If all ingredients Pumpkin cheesecake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Pumpkin cheesecake

1. For crust, combine crumbs, the 1/3 cup sugar, and melted butter. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in 325°F oven for 5 minutes; set aside.

2. For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined..

3. Spoon filling into crust lined pan. Place springform pan in a shallow baking pan. Bake in 325°F oven for 1 hour or until center appears nearly set when gently shaken..

4. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more..

5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more. Remove sides of pan cool one hour. Cover and chill at least 4 hours or up to 24 hours. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days..

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