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. When I was young we produced several ingredients for this longtime favorite on the farm.

Ground cinnamon adds warmth and spice to the graham cracker crust. This Pumpkin Cheesecake has three layers. It starts with a ginger flavored Graham Cracker Crust. You can cook Pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin cheesecake

It's 1 1/2 cup of crushed vanilla wafers.
It's 1/3 cup of sugar.
Prepare 3 tbsp of butter.
It's 2 packages of Philadelphia cream cheese.
You need 1 cup of half and half or light cream.
You need 1 can of Pumpkin.
You need 3/4 cup of sugar.
You need 3 tbsp of all-purpose flour.
Prepare 1 1/2 tsp of vanilla extract.
You need 1 tsp of ground cinnamon.
You need 1/2 tsp of ground ginger.
It's 1/2 tsp of ground nutmeg.
It's 1/4 tsp of salt.
Prepare 4 of large eggs.
You need 8 oz of sour cream.
Prepare 2 tbsp of sugar.
It's 1/2 tsp of vanilla extract.

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake. Try these pumpkin-flavored cheesecake recipes during the fall season. Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn.

Pumpkin cheesecake instructions

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

Pumpkin cheesecake has become a fall and winter dessert classic for good reason. Learn how to make a Pumpkin Cheesecake Recipe! I hope you enjoy this easy Pumpkin Cheesecake Recipe! Pumpkin Cheeses is absolutely wonderful and is better tasting than a pumpkin pie! After making this fantastic Pumpkin Cheesecake, you will never again want or have to make a pumpkin pie for the.