Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, pumpkin cheesecake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin Cheesecake is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Pumpkin Cheesecake is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have pumpkin cheesecake using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cheesecake:

1. Get crust
2. Get 1 1/2 cup crushed gingersnap cookies
3. Make ready 1 1/2 cup toasted pecans
4. Make ready 1/4 cup packed brown sugar
5. Make ready 1/2 stick melted butter
6. Take filling
7. Get 4 8 oz. packages of cream cheese (room temperature)
8. Get 1 2/3 cup sugar
9. Get 1 1/2 cup canned pumpkin
10. Get 9 tbsp whipping cream, divided
11. Prepare 2 tsp pumpking pie spice
12. Get 4 large eggs

Steps to make Pumpkin Cheesecake:

1. Preheat oven to 350°.
2. Finely crush gingersnaps, pecans, and sugar in food processor. Add melted butter and blend until combined. Press into bottom and half way up sides of 9* springform pan. Set aside.
3. Using electric mixer, beat together cream cheese and sugar until light. Remove 3/4 cup of mixture and reserve for later use.
4. Add pumpkin and 4 tablespoons of whipping cream and spice. Beat well.
5. Add eggs one at a time, beating just until combined.
6. Pour filling into pan with crust. It will fill the pan almost to the top. Bake at 350° until cake puffs, top browns and middle only moves slightly when shaken. About 1 hour and 15 minutes.
7. Cool for 10 minutes. Cake will fall slightly and cracks are okay.
8. Run small sharp knife around cake sides to loosen. Cool completely.
9. Cover and refrigerate overnight.
10. Bring remaining 3/4 cup cheese mixture to room temp. Beat in 5 tablespoons of whipping cream until smooth. Pour over and spread evenly over cake. Cover and refrigerate.
11. Before serving release pan sides from cheescake. For extra richness, drizzle with caramel ice cream topping!
12. Ready to serve and ENJOY!

So that is going to wrap it up for this special food pumpkin cheesecake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!