Pumpkin cheesecake. Get access to daily recipes, tips, product recommendations & so much more! Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.
If you really truly want to impress your guests this holiday season, I recommend this cheesecake. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling with a splash of bourbon, all sitting atop a pecan graham cracker crust. And if that wasn't enough, we bathe it with homemade caramel. You can cook Pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pumpkin cheesecake
- You need 1 1/2 cup of crushed vanilla wafers.
- You need 1/3 cup of sugar.
- It's 3 tbsp of butter.
- It's 2 packages of Philadelphia cream cheese.
- You need 1 cup of half and half or light cream.
- Prepare 1 can of Pumpkin.
- You need 3/4 cup of sugar.
- It's 3 tbsp of all-purpose flour.
- It's 1 1/2 tsp of vanilla extract.
- Prepare 1 tsp of ground cinnamon.
- It's 1/2 tsp of ground ginger.
- You need 1/2 tsp of ground nutmeg.
- Prepare 1/4 tsp of salt.
- Prepare 4 of large eggs.
- Prepare 8 oz of sour cream.
- It's 2 tbsp of sugar.
- It's 1/2 tsp of vanilla extract.
We topped the Pumpkin cheesecake with "Whip Cream in a Mason Jar" and crushed pistachios. The center of my cheesecake was runny and undercooked, despite my following the directions exactly. (and the fact that my oven actually runs a bit hot.). So if you plan on making this pumpkin cheesecake for your Thanksgiving table, prep it a day before your Thanksgiving festivities. When ready to serve, top each slice with some whipped cream, and serve with berries.
Pumpkin cheesecake step by step
- 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..
I couldn't be more excited to share this delicious trifle recipe with you today. I am a HUGE fan of trifles. Simple, elegant, and always delicious, they're a terrific addition to any dessert table and are always a favorite at potlucks and parties. Food Network Magazine recreated Cheesecake Factory's famous seasonal pumpkin cheesecake and now you can have the recipe to wow your guests next Thanksgiving. Beat in pumpkin puree, sour cream, and vanilla extract.