Creamy Pumpkin Cheesecake

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Cream-Pumpkin-CheesecakeWho’s up for a yummy Pumpkin dessert?

Pumpkin pie is always one of my favorites… for desert, breakfast… lunch… whatever ;)

So I love this new version of pumpkin pie, Creamy Pumpkin Cheesecake.

It’s a great dessert for the holidays or year round when you simply need to be reminded of the holiday spirit. Let me know if you try this delicious recipe.

Also try our: Chocolate Chip Pumpkin Bread and Gooey Cherry Cinnamon Rolls

Yields 12

Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

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Ingredients

  • Crust Ingredients:
  • 1 1/4 C crushed graham crackers (gluten free if necessary)
  • 1/4 C melted unsalted butter
  • Filling Ingredients:
  • 24 ounces of softened cream cheese
  • 1 C sugar
  • 1 1/2 tsp pumpkin pie spice
  • 16 ounce can of pumpkin puree
  • 4 eggs, room temp
  • Whipping Cream Ingredients:
  • 1 C heavy cream
  • 1/2 C powdered sugar

Instructions

  1. Crust Directions:
  2. -Preheat oven to 350 degrees. Treat 9 inch springform pan with baking spray.
  3. - Mix the crushed graham crackers and melted butter together.
  4. -Pat the mixture onto the bottom of the pan.
  5. -Bake 350 degrees for 10 minutes.
  6. -Cool on a wire rack.
  7. -Reduce oven temperature to 300 degrees.
  8. Filling Directions:
  9. -Combine the cream cheese, sugar, and pumpkin pie spice by a hand mixer on medium speed until the cream cheese is smooth.
  10. -Add the pumpkin puree again on medium speed with a hand mixer until the mixture is again smooth.
  11. -Add 1 egg at a time, mixing on low after each egg is added.
  12. -Pour the mixture on top of the crust spreading it throughout the springform pan until all of the mixture is used and the crust is covered.
  13. -Bake at 300 degrees for 1 hour. Test to make sure cheese cake is done: slightly shake the cheesecake and if the center doesn't jiggle in the middle then it is done.
  14. -Remove from the oven and place the cheesecake on a wire rack to cool.
  15. -Transfer the cheesecake to the refrigerator for at least 3 hours.
  16. -To remove the cheesecake using a knife on/around the edge and then loosen the sides of the pan.
  17. Whipping Cream Directions:
  18. -Chill both the bowl and beaters that will be used on the heavy cream.
  19. -Pour in 1 C of heavy cream beating it until it form stiff peaks.
  20. -Add powdered sugar and continue to beat until all ingredients are blended.
  21. -Chill until use.
  22. -Using a pastry bag and large star tip decorate the edges of the cheesecake with the whipped cream.
  23. -Keep in the refrigerator until ready to serve.
http://www.frugallivingmom.com/creamy-pumpkin-cheesecake/

 Creamy Pumpkin Cheesecake

Crust Ingredients:

1 1/4 C crushed graham crackers
1/4 C melted unsalted butter

Filling Ingredients:

24 ounces of softened cream cheese
1 C sugar
1 1/2 tsp pumpkin pie spice
16 ounce can of pumpkin puree
4 eggs, room temp

Whipping Cream Ingredients:

1 C heavy cream
1/2 C powdered sugar

Crust Directions:

-Preheat oven to 350 degrees. Treat 9 inch springform pan with baking spray.
- Mix the crushed graham crackers and melted butter together.
-Pat the mixture onto the bottom of the pan.
-Bake 350 degrees for 10 minutes.
-Cool on a wire rack.
-Reduce oven temperature to 300 degrees.

Filling Directions:

-Combine the cream cheese, sugar, and pumpkin pie spice by a hand mixer on medium speed until the cream cheese is smooth.
-Add the pumpkin puree again on medium speed with a hand mixer until the mixture is again smooth.
-Add 1 egg at a time, mixing on low after each egg is added.
-Pour the mixture on top of the crust spreading it throughout the springform pan until all of the mixture is used and the crust is covered.
-Bake at 300 degrees for 1 hour. Test to make sure cheese cake is done: slightly shake the cheesecake and if the center doesn’t jiggle in the middle then it is done.
-Remove from the oven and place the cheesecake on a wire rack to cool.
-Transfer the cheesecake to the refrigerator for at least 3 hours.
-To remove the cheesecake using a knife on/around the edge and then loosen the sides of the pan.

Whipping Cream Directions:

-Chill both the bowl and beaters that will be used on the heavy cream.
-Pour in 1 C of heavy cream beating it until it form stiff peaks.
-Add powdered sugar and continue to beat until all ingredients are blended.
-Chill until use.
-Using a pastry bag and large star tip decorate the edges of the cheesecake with the whipped cream.
-Keep in the refrigerator until ready to serve.

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