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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 Healthy Eating Can Be An Easy Option.

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These healthier food choices can be applied to other foods such as your cooking oils. For instance, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It is also a rich source of Vitamin E which has many benefits and is also good for your skin. It could be that you already feel that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, buy organic produce that has not been sprayed with deadly chemical substances. Finding a local supplier of fresh produce will give you the choice of consuming foods that still have most of the nutrients which are oftentimes lost when produce has been kept in storage before it is sold.

To sum up, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake recipe. To cook pumpkin cheesecake you need 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pumpkin cheesecake:
  1. Prepare 1 1/2 cup crushed vanilla wafers
  2. Provide 1/3 cup sugar
  3. Use 3 tbsp butter
  4. You need 2 packages Philadelphia cream cheese
  5. Get 1 cup half and half or light cream
  6. You need 1 can Pumpkin
  7. Take 3/4 cup sugar
  8. Get 3 tbsp all-purpose flour
  9. Take 1 1/2 tsp vanilla extract
  10. Prepare 1 tsp ground cinnamon
  11. Take 1/2 tsp ground ginger
  12. Take 1/2 tsp ground nutmeg
  13. You need 1/4 tsp salt
  14. Use 4 large eggs
  15. Get 8 oz sour cream
  16. Get 2 tbsp sugar
  17. You need 1/2 tsp vanilla extract
Steps to make Pumpkin cheesecake:
  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.

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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