Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin cheesecake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Pumpkin Cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pumpkin Cheesecake is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Cheesecake:

1. Take For the Crust
2. Take 1 cup Pecans, toasted and cooled
3. Prepare 1 tbsp Sugar
4. Take 1 1/2 cup graham cracker crumbs
5. Get 1 dash ground cinnamon (optional)
6. Get 4 tbsp Unsalted butter, melted
7. Take For The Filling
8. Get 3 -8 ounce packages of Cream Cheese, softened
9. Make ready 1 cup Sugar
10. Make ready 1 cup Sour Cream
11. Take 1 cup Pumpkin - canned, solid packed
12. Get 1 tbsp Vanilla extract
13. Prepare 1 tsp pumpkin pie spice
14. Make ready 3 Eggs
15. Take For Pecan Brittle Topping (not shown)
16. Take 1/2 cup Sugar
17. Prepare 1 tbsp Water
18. Take 1/3 cup Pecans, toasted and coarsely chopped

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. For The Crust
2. Preheat oven to 350°F. Grease 9inch springform pan.
3. In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
4. Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
5. Lower oven to 325°F
6. For The Filling
7. In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
8. Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
9. Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
10. Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
11. Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
12. Enjoy!!!!
13. Pecan Brittle Optional Topping
14. Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.

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.

So that is going to wrap this up with this exceptional food pumpkin cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!