Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin cheesecake with spiced whipped cream. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice! It's topped with a cream cheese whipped cream and makes the perfect fall treat and holiday dessert! Gluten-free Pumpkin Spice Cheesecake with Bourbon-Maple whipped cream and sugared pecans is a delicious fall dessert recipe.

Pumpkin Cheesecake with Spiced Whipped Cream is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Pumpkin Cheesecake with Spiced Whipped Cream is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin cheesecake with spiced whipped cream using 20 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:

1. Make ready Spiced Whipped Cream
2. Prepare 1 packages Cool whip
3. Get 1 tsp Ground Cinnamon
4. Get 2 tbsp Vanilla Extract
5. Make ready 1 tsp Almond Extract
6. Make ready Pie Crust
7. Take 1 box Pepridge Farm Chessman Cookies
8. Make ready 1/2 box Nabisco Vanilla Wafers
9. Make ready 1/4 cup White Sugar
10. Get 1 tsp Ground Cinnamon
11. Take 1/2 stick Melted salted butter (more or less)
12. Take Cheesecake Filling
13. Take 2 1/2 packages Philadelphia Cream Cheese
14. Take 10 oz Puree Pumpkin
15. Get 2 cup White Sugar
16. Prepare 2 tbsp Vanilla Extract
17. Prepare 6 Whole Eggs
18. Get 1/4 cup Sour Cream
19. Take 1 tbsp Ground Cinnamon
20. Make ready 1 tbsp Pumpkin Pie Spice

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Press crust into bottom of pan. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until. That's the mood I'm in as soon as the leaves start turning colors.

Instructions to make Pumpkin Cheesecake with Spiced Whipped Cream:

1. To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge.
2. Preheat oven to 350°F
3. Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine.
4. Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
5. Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
6. Use some of the remaining melted butter to brush 2 pie pans.
7. Pack the cookie mixture into the bottom, and up the sides of the pie tins.
8. Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking)
9. While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
10. Add sour cream into cream cheese and mix again until light and fluffy
11. Start boiling a kettle of water
12. Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
13. The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
14. Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven
15. Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath)
16. Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
17. When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour
18. Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
19. Serve with whipped cream and enjoy!

And this velvety smooth pumpkin cheesecake is so good, you'll want it all season long! It's made with loads of aromatic spices, real pumpkin puree and topped with cinnamon whipped cream and caramel. Easy Pumpkin Cupcakes with Whipped Cream Cheese Frosting. いちごのレアチーズケーキの作り方 No-Bake Strawberry Cheesecake＊Eggless & Without oven｜HidaMari Cooking. This pumpkin cheesecake features a pumpkin spice swirl, rich and creamy cheesecake filling, and a deliciously spiced and crunchy gingersnap cookie crust. Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices.

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