How To make Pumpkin Harvest Cheesecake

PUMPKIN SWIRL CHEESECAKE

PUMPKIN SWIRL CHEESECAKE
Crust recipe: approx 30 to 35 Ginger Snaps
1/2 cup Pecans
1/3 cup melted Butter
Place the crust ingredients into a food processer and pulse until crumbly. Pour into a buttered 9 inch springform pan. Cover the outside of the springform pan with aluminum foil to insure no leaks. Place the springform pan into a roasting pan to allow for a water bath.
Filling:
4 - 8-ounce packages softened Cream Cheese
1-1/2 cups Sugar
5 Eggs
1 tablespoon Vanilla Extract
pinch of Salt
1 cup canned 100% Pure Pumpkin
1/2 teaspoon Pumpkin Pie Spice
Boiling Water
Mix the cream cheese and sugar together until smooth. With the mixer running, add the eggs one at a time letting each egg mix in a bit before adding the next. Add the vanilla extract and salt and mix in. Pour into the cooled crust saving 1 cup of the mixture. Add canned pumpkin and the Pumpkin Pie Spice and stir together. Pour the pumpkin mixture on top of the cream cheese mixer and swirl with the blade of a dinner knife.
Place the springform pan into a roasting pan. Pour hot water halfway up the outside of the springform pan to give it a water bath. Bake at 350 degrees F for 1 hour and 15 minutes. The cake will be done when the center is no longer jiggly. Turn off the oven and open the door. Leave the cake inside the oven to totally cool before removing. Tends to not crack that way.

How To Make A Delicious Pumpkin Cheesecake

This pumpkin cheesecake recipe is so rich, creamy, and bursting with fall flavors!  It’s the perfect cross between a pumpkin pie and New York Cheesecake. __________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________


???????????????????? INGREDIENTS ????????????????????????
FOR THE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
8 tbsp unsalted butter 1 stick melted
FOR THE FILLING
1 15 oz can 100 % pumpkin purée
2 tsp pumpkin pie spice (add extra tsp if you like more pumpkin spice flavor)
32 oz cream cheese (softened at room temp)
1 1/4 cup granulated sugar
1/4 tsp salt
3 eggs
1/4 cup sour cream


???? FULL RECIPE HERE:


???????????????? MORE DELICIOUS DESSERTS TO TRY ????????????????
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????????????????????INSTRUCTIONS ????????????????????????
1. In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the butter is fully incorporated.
2. Then place nonstick foil on the bottom of a 9-inch springform pan and coat the bottom and sides with nonstick spray and fill with the graham cracker crumbs. Press and compact the bottom of the pan with graham cracker crumbs using your hands. You can either press it into one thick layer or you can press some of the crumbs up the sides of the springform.
3. To set the crust, bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and let the crust cool.
4. In a bowl, combine the pumpkin purée and pumpkin pie spice, then set aside.
5. In the bowl of a stand mixer, blend the softened cream cheese, sugar, and salt on high speed until no clumps appear. You will need to use the paddle attachment for this part. Be sure not to over mix and scrape down the beater bowl occasionally. This will ensure no lumps appear in the cheesecake.
6. Add the eggs 1 at a time, making sure each egg is lightly whisked before adding the next. Make sure the mixer is on LOW speed here. you do NOT want to overmix or the cheesecake will crack.
7. Lastly, add the pumpkin purée and the sour cream into the whipped cream cheese and blend just to combine on LOW speed.
8. Pour the cream cheese filling into the spring form pan. Grip the sides of the springform and shake it a little to smooth out the top.
9. Bake the cheesecake for 15 minutes at 350 degrees Fahrenheit. Then, drop the oven temperature to 250 degrees Fahrenheit and bake the cheesecake for an additional hour and 30 minutes. Let the cheesecake slowly cool in the oven until it has cooled to room temperature. Do NOT open the oven until the cheesecake it completely cooled down. Then refrigerate for 4 hours before eating.


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⏱ Time Stamps ⏱
0:00 Intro
0:32 The Graham Cracker Crust
1:38 Baking Your Crust
1:52 Pumpkin Puree Mixture
2:16 Cream Cheese Filling
4:16 Add Filling to Crust
4:26 Baking Your Pumpkin Cheesecake
5:05 Conclusion

This recipe contains affiliate links.

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Harvest Pumpkin Dump Cake EASY and delicious

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Member’s Mark Sam’s Club Pumpkin Cheesecake Review

This is a taste test/review of the Member’s Mark Sam’s Club seasonal limited time offering Pumpkin Cheesecake. It is creamy New York Style Cheesecake with pumpkin on a graham cracker crust. It is made with real cream cheese.

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How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com

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Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.

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