The BEST Pumpkin Cheesecake
This pumpkin cheesecake is a classic dessert to serve at any gathering with family and friends. It is packed with pumpkin flavor, a crunchy Graham cracker crust and a whipped cream cheese frosting! Bake this easy make ahead treat for Thanksgiving, the Holidays or just any fall day!
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Pumpkin Cheesecake Recipe
The best pumpkin cheesecake recipe! Pumpkin puree and rich fall spices combine to make a creamy cheesecake layer that sits atop a buttery graham cracker crust. Pumpkin cheesecake is a delicious fall dessert, perfect for Thanksgiving - especially topped with homemade whipped cream.
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Pumpkin Cheesecake Pie | Sally's Baking Recipes
If you’ve ever tried my easy cheesecake pie, you know what to expect with this pumpkin cheesecake pie variation. This tastes just like regular pumpkin cheesecake, but takes a fraction of the time, and there’s no water bath needed. The smooth & creamy spiced filling pairs perfectly with a sweet Biscoff crumb crust and fresh whipped cream.
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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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➖Pumpkin Creme Brulee-
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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
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How to make Pumpkin Cheesecake | Easy Pumpkin Cheesecake Recipe
You can print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make pumpkin cheesecake. This easy pumpkin cheesecake recipe winds up tasting like a cross between pumpkin pie and classic cheesecake. The best of both worlds! This is a perfect dessert for the holidays. If I can make it you can make it, let's get baking!
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Ingredients:
Crust:
1 1/2 cups of graham cracker crumbs (about 12 whole graham crackers) (125 g)
1 Tbsp. of white granulated sugar
6 Tbsp. of unsalted butter (melted) (90g)
Filling:
3 (8oz) packages of softened room temp cream cheese (678g)
1 1/2 cup packed light brown sugar (285g)
15 oz can of pumpkin puree or pumpkin pie mix (425g)
4 large eggs
1/4 cup sour cream (57.5g)
2 Tbsp. all-purpose flour (16g)
2 tsp. of pumpkin spice (3.5g)
1/4 tsp. of salt (1g)
1 Tbsp pure vanilla extract (15ml)
Tools:
Food processor or bag:
9 springform pan:
bowls
Whisk
hand mixer:
roasting pan or 13x9 inch pan
spoon
wooden spoon
spatula
This is not a sponsored video all products used were purchased by me.
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor, today I am going to show you how to make pumpkin cheesecake, mmm yummy. I had a request to make pumpkin cheesecake, and since Thanksgiving is a few days away, this is the perfect time to do it. It is really easy to do, if I can do it, you can do it. Let’s get baking. All right first let’s go ahead and preheat our oven to 350 degrees F. Now what we want to do is crumble up our graham crackers. So we want about one and a half cups of ground graham cracker, and that equals about 12 full sheets of graham cracker. I am going to go ahead and put these in my food processor. If you don’t have a food processor I will put a link down below where you can pick one up, I really love mine, or you could put these in a plastic bag, and just crumb or smash them around with like a rolling pin or meat tenderizer. Start pulsing. One thing I will mention I will put all the ingredients and the amounts down below in the description box. Let’s go ahead and transfer our graham cracker crumbs to a bowl. And then I melted my 6 tablespoons of butter in the microwave, about 20 seconds, I am going to put that in there. Now you can, do this all in your food processor if you like, but if you don’t have a food processor, this is what you will be doing. Add my sugar, one tablespoon. Go ahead and mix this up with a wooden spoon. And we are going to mix this all together until all of the crumbs are coated with butter, and it is going to resemble like damp sand, and then we go ahead and take a9 inch spring form pan, I will put a link down below where you can pick one up, if you don’t have one. And then what we are going to do is just push the crumbs down; I am going to switch to a metal spoon. And we want to push the crumbs down nice and flat, pack it in there, and then we are going to go up the sides as well. So what you will do is you will kind of go up the side like this. All right there we go, now what we are going to do is we are going to pre-bake this in the oven, 350 F, for 8 minutes. And then when we take it out we are going to just let it sit and cool to room temperature. In the mean time let’s make the filling. All right I have my 24 ounces of softened cream cheese here, and if you have a stand mixer go ahead and use your paddle attachment, I don’t have one I am going to just use my hand mixer, and what we are going to do is we are going to, cream the cream cheese with our one and a half cups of packed brown sugar. Push it down a little bit. All right about like that, then I am going to go ahead and come in with a rubber spatula, and scrape down the sides, then set that aside. And then now we take another bowl and then we are going to combine, our 15 ounces or 425 grams, of pumpkin puree, and then what we are going to do is add our eggs, our vanilla extract, one tablespoon, our two tablespoons of flour, for an extra zing you can add one fourth cup of sour cream, it is not mandatory, but I like to add it.