Sour Cream Pumpkin Cheesecake
This delectable Pumpkin Cheesecake will have your guests asking for the recipe!
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FULL RECIPE:
Sour Cream Pumpkin Cheesecake
Prep Time: 30 MINUTES
Time to Table: 7 HOURS 30 MINUTES
Serves: 8
Ingredients
30 gingersnap cookies, finely crushed
6 tablespoons butter, melted
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
16 ounces cream cheese, softened
3/4 cup sugar
1/4 cup milk
3/4 cup pumpkin puree
2 large eggs
1/2 cup Daisy Sour Cream
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Directions
Preheat the oven to 300 degrees. Grease 9-inch spring-form pan. Mix the crushed gingersnaps with the butter. Press the mixture into the bottom of the pan to form an even layer. In a small bowl, mix the salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside. Using a hand mixer, mix together the cream cheese and sugar in a large bowl until smooth. Mix in the milk, pumpkin puree, and the homemade pumpkin spice until combined. Add the eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth. Pour the filling into the crust. Bake for 50–55 minutes. Turn off the oven, crack the open oven door and let the cheesecake cool entirely in the oven. Chill in the refrigerator for at least 3 hours. Once cheesecake is chilled, decorate as desired and serve.
Pumpkin Cheesecake Recipe - How to Make Pumpkin Cheesecake
Learn how to make a Pumpkin Cheesecake Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pumpkin Cheesecake Recipe!
Pumpkin spice cheesecake | Pumpkin recipes for Thanksgiving | Pumpkin Cheesecake from scratch
This delicious and easy pumpkin spice cheesecake is the perfect pumpkin recipes for Thanksgiving, or just an amazing fall dessert! This homemade cheesecake with graham cracker crust is smooth, easy to make and will keep your guests asking for the recipe :) Making this Pumpkin cheesecake from scratch is really easy, without any complicated toppings. For added warmth and spiciness, the graham cracker crust also includes pumpkin spice - this will become one of your favorite fall pumpkin spice recipes!
I hope you enjoy this tutorial. If you do please remember to like this video, comment in the comments section and hit the subscribe button below.
Ingredients
PUMPKIN PUREE
Sugar pumpkin
PUMPKIN SPICE GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
6Tbsp brown sugar
1/4 tsp salt
120g melted unsalted butter
2 tsp pumpkin spice
Bake @ 350F for 12 mins
PUMPKIN CHEESECAKE BATTER
680g cream cheese (rm temp)
126g brown sugar
3 large eggs (rm temp)
425g pumpkin puree (rm temp)
52g sour cream
1 1/2 pumpkin spice
1 tsp pure vanilla extract
1/8 tsp salt
Bake @ 325F for 1hr to 1hr 15mins
Bake @ 350F for 1hr 15mins or until a toothpick comes out clean of biscuit topping
TOOLS
Ozeri food scale
Pyrex glass mixing bowl set
Kitchen Aid stand mixer
⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 Making the pumpkin puree
1:21 Making the graham cracker crust
2:33 Making the pumpkin cheesecake batter
6:39 Baking the pumpkin spice cheesecake using water bath
8:29 How to check if cheesecake is ready
9:20 Decorating the pumpkin cheesecake with pecans
10:00 Serving the pumpkin cheesecake
Song: JPB - All Stops Now (feat. Soundr) [NCS Release]
Music provided by NoCopyrightSounds
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Incredibly Sinful Pumpkin pecan cheesecake
This cheesecake will make you wonder what took you so long to try this!!!
It is so delcious and smooth topped off with crisp, crunchy, candied pecans!!!
Pumpkin-Pecan Cheesecake
Makes: 12 servings Hands on time: 25 min. Total time: 11 hr 32 min including topping and pecans
2 c graham cracker crumbs
1/3 c finely chopped pecans
5 Tbsp butter, melted
3 Tbsp light brown sugar
4 (8 oz) pkgs cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 ½ cups canned pumpkin
1 ½ Tbsp lemon juice
Praline topping Garnishes: coarsely chopped Pecan Pie-Glazed Pecans
Pumpkin-Pecan Cheesecake
1. Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 ½ inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping: immediately pour slowly over top of cheesecake, spreading to within ¼ inch of edge. Garnish if desired.
Praline Topping Makes: 1 1/3 cups Hands-on time: 15 min Total time: 20 min
1 c firmly packed brown sugar
1/3 c whipping cream
¼ c butter
1 c powdered sugar, sifted
1 tsp vanilla extract
Bring first 3 ingredients to a boil in a 1-qt saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
Pecan Pie-Glazed Pecans
Stir together ¼ cup dark corn syrup and 2 Tbsp sugar. Add 2 cups pecan halves; stir until pecans are coated. Line a jelly roll pan with parchment paper; coat parchment paper with vegetable cooking spray. Spread pecans in a single layer in prepared pan. Bake at 350 degrees for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes. Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely. Cooled pecans should be crisp; if not, bake 5 more minutes.
How To Make Pumpkin Praline Cheesecake
This is the perfect Thanksgiving dessert! It's so easy a beginning baker can make it. Enjoy!
Amazing Pecan Pie Cheesecake Recipe
Welcomed wherever you take it, this Pecan Pie Cheesecake is a potluck and holiday favorite that never fails to impress! This crowd-pleasing dessert features a buttery caramel pecan topping over a decadent cheesecake base on a graham cracker crust. It’s so simple but delicious. It might be the perfect Thanksgiving dessert recipe but in my opinion it's delicious all year round!
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