Recipes Pumpkin Cheesecake 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Vanilla Buttercream Easter Egg Cake Recipe-How to Make Vanilla Buttercream Easter Egg Cake admin March 12, 2021 New Recipe: [Kitchen Royale] Overwatch: The Official Cookbook Pt. 4 admin April 22, 2021 New Recipe: Mary Berry recipes: How to make carrot cake according to baker – tips and tricks admin March 23, 2021 New Recipe: Make Your Next Birthday Cake a Loaf Cake admin April 1, 2021 New Recipe: Chocolate recipes for leftover Easter eggs admin April 6, 2021 New Recipe: Recipes to remember | Otago Daily Times Online News admin May 5, 2021 About The Author More from this Author One Response pangibear November 19, 2021 # Pumpkin Cheesecake For full recipe, tips, & tricks, visit: [https://maplewoodroad.com/pumpkin-cheesecake-recipe/](https://maplewoodroad.com/pumpkin-cheesecake-recipe/) **INGREDIENTS** ***Crust*** * 10 oz graham crackers or gingersnaps * 1-½ sticks unsalted butter, melted ***Pumpkin Cheesecake Filling*** * 1 lb Philadelphia cream cheese, softened * ¾ c granulated sugar * 16 oz pure pumpkin puree (not pumpkin pie mix) * 2 large eggs * 1 tablespoon flour * 1-½ teaspoon cinnamon * ½ teaspoon ginger * ½ teaspoon nutmeg * 1 teaspoon vanilla extract ***Whipped Cream (optional)*** * 1 c heavy cream * 2 tablespoon granulated sugar * 1 teaspoon vanilla extract **INSTRUCTIONS** ***Making the Crust*** * Using a food processor, pulse the graham crackers or ginger snaps until they’re cookie dust…or very fine crumbs. If you don’t have a food processor, you can place the crackers in a ziplok bag and crush them with a rolling pin. * Place the “cookie dust” in a bowl and add melted butter. Mix with a fork until the crumbs stick together well when pressed between your fingers. * Using your fingers, press the crust into the bottom and up along sides of the springform pan in an even layer. ***Pumpkin Cheesecake Filling*** * Preheat oven to 350°F. * To soften cream cheese, either leave it sit out on the counter for a little bit until it has reached room temperature, or remove foil wrapper from cream cheese and microwave for about 30 seconds. * Using a stand mixer or a handheld electric mixer, first mix together cream cheese, eggs, and sugar until well blended. * Then, add remaining ingredients and mix just until well blended and smooth. * Pour into crust and spread evenly using a rubber spatula. * Bake at 350°F for 45 minutes. * Wearing oven mitts, give the oven rack a good shake. If the outer 2″ have firmed up, but the inside is still a bit wobbly, that’s fine. Turn off the oven, but leave the cheesecake in the oven for another hour, while it cools down…then put it in the refrigerator. Cooling the pie in this slow manner helps reduce the chance of cracking. * Chill for at least 6 hours. * Serve with homemade whipped cream. ***Whipped Cream (optional)*** * Using a stand mixer or a handheld electric mixer, whisk together 1 c heavy cream, 2 tablespoon sugar, and 1 teaspoon vanilla extract until firm peaks. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.