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Before you jump to Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.
We are very mindful that having healthy snacks can help us feel better in our bodies. Increasing our consumption of healthy foods while reducing the intake of unhealthy ones contributes to a more balanced feeling. Eating more fresh vegetables helps you feel a lot better than eating a piece of pizza. Selecting healthier food choices can be tough when it is snack time. Finding snack foods that will help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. Here are some healthy snacks that can be used when you need a quick pick me up.
Whole grain snacks are an superb choice for a fast wholesome snack. A slice of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run can be healthier with whole grain chips and crackers. Whole grains are usually better than highly processed grains present in white bread.
There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to pumpkin cheesecake recipe. You can cook pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Pumpkin Cheesecake:
- Provide Cheesecake lover
- Provide 1 1/2 cup Gingersnap cookie crumbs (about 30 cookies)
- Get 1 1/3 cup granulated sugar, divided
- You need 6 tbsp Butter, melted
- Prepare 1/4 tsp Salt
- Take 3 8 oz packages cream cheese, softened at room temp.
- Use 1 8 oz container sour cream
- Prepare 1/2 cup Firmly packed dark brown sugar
- Use 1 cup Pumpkin puree
- Get 2 tsp Vanilla extract
- Provide 1/4 cup All-purpose flour
- Take 1/2 tsp Salt
- You need 2 1/2 tsp Pumpkin pie spice
Instructions to make Pumpkin Cheesecake:
- Pre-heat oven to 350°
- Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
- Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
- Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
- Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.
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