Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, pumpkin vanilla cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pumpkin Vanilla Cheesecake is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pumpkin Vanilla Cheesecake is something that I’ve loved my entire life. They are fine and they look fantastic.

These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. Even if you have never made a cheesecake or pumpkin pie before, this is a dessert that is within your reach.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pumpkin vanilla cheesecake using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Vanilla Cheesecake:

1. Make ready 1 1/2 cup graham cracker crumbs
2. Take 1 2/3 cup sugar
3. Get 1/4 cup sugar
4. Prepare 6 tbsp butter melted
5. Prepare 4-8 oz packages of cream cheese
6. Get 5 large eggs
7. Take 1-8 oz container of sour cream
8. Take 1/4 cup all-purpose flour
9. Make ready 1 tbsp all-purpose flour
10. Prepare 1 tsp vanilla extract
11. Prepare 1 can 15-16 oz all natural pumpkin
12. Make ready 1 1/2 tbsp pumpkin pie spice

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! This pumpkin cheesecake features a pumpkin spice swirl, rich and creamy cheesecake filling, and a deliciously Read: not cheesecake. You know….regular vanilla or chocolate stick-to-your-ribs-and.

Instructions to make Pumpkin Vanilla Cheesecake:

1. Position racks in center and lower shelf of oven. Fill roasting pan halfway with water place on lower rack. Preheat oven to 350.
2. Coat 9x13 springform pan with cooking spray.
3. Combine graham cracker crumbs, butter, and 1/4 cup of sugar in bowl. Mix well and press into bottom of pan.
4. On medium speed beat cream cheese and sugar until fluffy. About 3 minutes.
5. On low speed beat in eggs one at a time. Add in the sour cream and beat until blended.
6. Add in the all-purpose flour and the vanilla extract blend well.
7. Transfer 3 cups of the batter to a separate bowl and add in the can of pumpkin, pumpkin pie spice, and the tablespoon of flour. Blend well.
8. Pour pumpkin mixture on top of crust and bake for 25 minutes or until center jiggles.
9. Top hot layer of pumpkin with the remaining vanilla batter. Gently spoon the batter on top and again bake for 25 minutes or until center jiggles. Turn off oven and let standin oven for one hour. Place in refrigerator over night.

Pumpkin cheesecake is such a good mash-up of favorites. I love cheesecake and pumpkin pie, but I love this combination even more. The tangy cream cheese cuts the sweetness of the pumpkin. Combine cheese, sugar, and vanilla in a large bowl, mix until smooth with an electric mixer. Pour the filling over the crust and place the spring form pan.

So that’s going to wrap this up with this special food pumpkin vanilla cheesecake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!