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Pumpkin Cheesecake
Pumpkin Cheesecake

Before you jump to Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.

Ingesting healthy foods tends to make all the difference in the way you feel. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and reduce our consumption of junk foods. A salad helps us feel better than a piece of pizza (physically anyway). Deciding on healthier food choices can be difficult if it is snack time. Finding goodies that will help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these brilliant healthy foods when you need an energy-boosting snack.

Whole grain snacks are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for the afternoon meal. When you have to have a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain snacks is always much better than eating the refined grains we commonly obtain in our grocery stores.

You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake recipe. You can have pumpkin cheesecake using 18 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to prepare Pumpkin Cheesecake:
  1. You need For the Crust
  2. Prepare Pecans, toasted and cooled
  3. Get Sugar
  4. Prepare graham cracker crumbs
  5. Get ground cinnamon (optional)
  6. Take Unsalted butter, melted
  7. You need For The Filling
  8. You need -8 ounce packages of Cream Cheese, softened
  9. Provide Sugar
  10. Prepare Sour Cream
  11. Take Pumpkin - canned, solid packed
  12. You need Vanilla extract
  13. Take pumpkin pie spice
  14. Get Eggs
  15. Provide For Pecan Brittle Topping (not shown)
  16. Use Sugar
  17. You need Water
  18. You need Pecans, toasted and coarsely chopped
Steps to make Pumpkin Cheesecake:
  1. For The Crust
  2. Preheat oven to 350°F. Grease 9inch springform pan.
  3. In food processor fitted with metal blade, pulse pecans with sugar until finely ground. In a bowl combine pecan mixture with graham cracker crumbs and cinnamon if using. Drizzle butter over mixture and toss with a fork until moist. Dumb into springform pan and press crumb mixture onto bottom and up sides of pan.
  4. Bake 8-10 minutes or until edges are lightly golden and bottom is set. Let cool on wire rack, wrap outside of pan with heavy duty aluminum foil.
  5. Lower oven to 325°F
  6. For The Filling
  7. In a large bowl beat cream cheese on medium/high speed until fluffy. Gradually add sugar and beat until smooth, scraping down the sides of bowl as you do. Lower speed to medium and add sour cream, pumpkin, vanilla and pumpkin pie spice. Beat in eggs, one at a time until just incorporated.
  8. Set springform pan in large roasting pan in center of oven. Pour cream cheese mixture over crust. Fill roasting pan with enough hot water to reach halfway up sides of springform pan.
  9. Bake for 65-75 minutes, or until center is almost set but still slightly jiggly ( my cousin calls this a firm jiggle). Turn off oven and let cool in roasting pan for 15-20 minutes. Remove roasting pan from oven, do this carefully so as not to splash water. Remove foil, leave cheesecake in the oven and close door to continue cooling process.
  10. Once warm/room temp, remove from oven and cool on wire rack. When cool put in fridge.
  11. Cool in fridge for 8 hours or overnight. Remove sides of pan and garnish with pecans (shown) or pecan brittle.
  12. Enjoy!!!!
  13. Pecan Brittle Optional Topping
  14. Line baking sheet with wax paper. In heavy duty saucepan bring sugar and water to a boil over medium/high heat, stirring to dissolve sugar. Boil 5-7 minutes or until syrup is slightly amber. Working quickly, remove from heat and stir in pecans to coat. Immediately pour onto baking sheet, spreading with spatula. Cool 20 minutes, remove wax paper and break brittle into small pieces.

Here's how to make pumpkin cheesecake worth trading your pumpkin pie for! Elevate your standard pumpkin pie with a cheesecake twist. This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined with the creaminess of cheesecake. This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice!

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