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. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall.

It starts with a ginger flavored Graham Cracker Crust. When I was young we produced several ingredients for this longtime favorite on the farm. Try these pumpkin-flavored cheesecake recipes during the fall season. You can have 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.
It's 3 tbsp of butter.
Prepare 2 packages of Philadelphia cream cheese.
Prepare 1 cup of half and half or light cream.
It's 1 can of Pumpkin.
You need 3/4 cup of sugar.
You need 3 tbsp of all-purpose flour.
You need 1 1/2 tsp of vanilla extract.
Prepare 1 tsp of ground cinnamon.
Prepare 1/2 tsp of ground ginger.
It's 1/2 tsp of ground nutmeg.
You need 1/4 tsp of salt.
Prepare 4 of large eggs.
It's 8 oz of sour cream.
Prepare 2 tbsp of sugar.
You need 1/2 tsp of vanilla extract.

Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. For a pumpkin pie cheesecake lover, Thanksgiving can't come too quickly! Between you and me, I If you're thinking about pumpkin cheesecake with a gingersnap crust, or a pumpkin cheesecake with. These easy pumpkin cheesecake recipes are so delicious.

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..

Here's how to make pumpkin cheesecake worth trading your pumpkin pie for! Elevate your standard pumpkin pie with a cheesecake twist. Pumpkin Cheesecake Bars - Will make for a super tasty sweet treat during the fall and holiday season. This perfect Pumpkin Cheesecake Bars is delicious and very good! These "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time.