Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pumpkin Cheesecake is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Pumpkin Cheesecake is something that I have loved my whole life. They are nice and they look wonderful.

These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds.

To get started with this particular recipe, we have to first prepare a few components. You can have pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Cheesecake:

1. Take Cheesecake lover
2. Make ready 1 1/2 cup Gingersnap cookie crumbs (about 30 cookies)
3. Make ready 1 1/3 cup granulated sugar, divided
4. Take 6 tbsp Butter, melted
5. Make ready 1/4 tsp Salt
6. Take 3 8 oz packages cream cheese, softened at room temp.
7. Take 1 8 oz container sour cream
8. Make ready 1/2 cup Firmly packed dark brown sugar
9. Prepare 1 cup Pumpkin puree
10. Get 2 tsp Vanilla extract
11. Make ready 1/4 cup All-purpose flour
12. Get 1/2 tsp Salt
13. Get 2 1/2 tsp Pumpkin pie spice

These "mummies" are the perfect thing to bring to a fall dinner party, particularly around Halloween time. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style. Every cheesecake should come with a caramel drizzle.

Instructions to make Pumpkin Cheesecake:

1. Pre-heat oven to 350°
2. Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
3. Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
4. Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
5. Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.

This pull-apart bread is hiding a creamy pumpkin filling inside. Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse. These FAMOUS pumpkin cheesecake bars have a delicious cinnamon graham cracker crust with two layers of cheesecake topped with an easy streusel! A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust.

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