This pumpkin cheesecake recipe is simple and it has the perfect quantity of pumpkin flavor. It tastes the same as a cheesecake that entered pathways having a pumpkin cake the very best of all possible worlds. The only real factor difficult relating to this cheesecake delays for this to awesome lower which means you could eat it! This pumpkin cheesecake is scrumptious alone but is simply over-the-top impressive whenever you then add of this caramel sauce and rum-infused whipped cream. This is actually the perfect holiday dessert. It’s inspired by Fall, makes your house smell incredible, and can have your dinner visitors humming with delight.
Pumpkin Cheesecake Crust:
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tablespoons of (3/4 stick) melted, unsalted butter
1 Tablespoons of sugar
1/2 teaspoon cinnamon
Pumpkin Cheesecake Filling:
3 (8-ounces each) packages cream cheese, 70 degrees
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz can pumpkin cake mix or puree (or well drained homemade puree )
4 large eggs
1/4 cup sour cream
2 Tablespoons of all-purpose flour
2 teaspoon pumpkin cake spice (or help make your own )
1/4 teaspoon salt
1 Tablespoons of real vanilla flavoring
Optional Pumpkin Cheesecake Toppings:
1 cup of cold heavy cream beat with 1 Tablespoons of sugar and 1/2 teaspoon rum or vanilla
Pumpkin cake spice to dust
Toasted pecans
Caramel sauce this 7-minute recipe will rock your cheesecake
Steps to make a Cake Crust:
Preheat Oven to 350F.
1. Pulse graham crackers inside a mixer until fine crumbs form.
2. Inside a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tablespoons of sugar, 1/2 teaspoon cinnamon and 6 Tablespoons of melted butter. Transfer right into a 9-inch springform pan with 3″ tall walls and employ a sizable spoon to press crumbs into the foot of your springform pan, on and on about 1/2″ in the sides from the pan. Bake at 350F for 8 minutes. Remove from oven and awesome to room temp.
Steps to make the Pumpkin Cheesecake Filling:
Preheat Oven to 350F.
1. Within the bowl of the mixer using the paddle attachment, beat the three packages of softened cream cheese and 1 1/2 cups brown sugar on mediterranean speed until light and fluffy and without protuberances (5 min), scraping lower the bowl once to make certain you don’t have chunks of cream cheese. Tip: brown sugar is recognized as &"packed&" if this holds it’s shape because it comes from the calculating cup.
Possess a taste of the cream cheese frosting. It might create a super tasty frosting really! Just don’t eat an excessive amount of. You really need it for the cheesecake.
2. Inside a separate bowl, utilizing a whisk, stir together 15 oz pumpkin puree, 4 large eggs, 1/4 cup sour cream, 2 Tablespoons of flour, 2 teaspoon pumpkin cake spice, 1/4 teaspoon salt and 1 Tablespoons of vanilla flavoring. Mix until well combined. Add this mix towards the cheesecake filling and continue mixing on low speed just until well combined, scraping lower the bowl when needed.
3. Transfer filling into pre-baked crust and bake around the middle rack at 350F for one hour. Switch off heat, prop the oven door open slightly having a wooden spoon and let cheesecake sit within the oven another 45 min. Then remove in the oven and let awesome to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (a minimum of 4 hrs within the refrigerator, or overnight).
4. Before serving, carefully remove cheesecake from springform pan by managing a blunt knife alongside from the cheesecake to produce in the springform mold. Add preferred toppings (see list above) and serve
To help make the Whipped Cream:
Tip: Freeze mixing bowl for ten minutes for the greatest whipped cream results.
1. Inside a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tablespoons of sugar and 1/2 teaspoon rum or vanilla. Beat on high-speed until fluffy and spreadable. Don’t over-beat or it'll turn buttery. It takes only under 2 min to create fresh whipped cream.