Pumpkin cheesecake. Pumpkin Cheesecake – A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. I immediately suggested pumpkin cheesecake since I've been waiting for an opportunity to make one. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall.

Ingredients of Pumpkin cheesecake

1. It’s 1 1/2 cup of crushed vanilla wafers.
2. It’s 1/3 cup of sugar.
3. Prepare 3 tbsp of butter.
4. Prepare 2 packages of Philadelphia cream cheese.
5. It’s 1 cup of half and half or light cream.
6. It’s 1 can of Pumpkin.
7. You need 3/4 cup of sugar.
8. It’s 3 tbsp of all-purpose flour.
9. You need 1 1/2 tsp of vanilla extract.
10. It’s 1 tsp of ground cinnamon.
11. You need 1/2 tsp of ground ginger.
12. It’s 1/2 tsp of ground nutmeg.
13. It’s 1/4 tsp of salt.
14. You need 4 of large eggs.
15. You need 8 oz of sour cream.
16. It’s 2 tbsp of sugar.
17. You need 1/2 tsp of vanilla extract.

Try these pumpkin-flavored cheesecake recipes during the fall season. Move over apple pie (for now): Pumpkin cheesecake is another delicious way to enjoy the spicy and sweet flavors of autumn. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by the cool and creamy goodness of a New York-style.

Pumpkin cheesecake instructions

1. For crust, combine crumbs, the 1/3 cup sugar, and melted butter. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in 325°F oven for 5 minutes; set aside.
2. For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined..
3. Spoon filling into crust lined pan. Place springform pan in a shallow baking pan. Bake in 325°F oven for 1 hour or until center appears nearly set when gently shaken..
4. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more..
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more. Remove sides of pan cool one hour. Cover and chill at least 4 hours or up to 24 hours. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days..

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