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Pumpkin Cheesecake with Spiced Whipped Cream
Pumpkin Cheesecake with Spiced Whipped Cream

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We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake with spiced whipped cream recipe. You can have pumpkin cheesecake with spiced whipped cream using 20 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:
  1. Use Spiced Whipped Cream
  2. Take 1 packages Cool whip
  3. Use 1 tsp Ground Cinnamon
  4. You need 2 tbsp Vanilla Extract
  5. Take 1 tsp Almond Extract
  6. Prepare Pie Crust
  7. You need 1 box Pepridge Farm Chessman Cookies
  8. Get 1/2 box Nabisco Vanilla Wafers
  9. Prepare 1/4 cup White Sugar
  10. Provide 1 tsp Ground Cinnamon
  11. Use 1/2 stick Melted salted butter (more or less)
  12. Prepare Cheesecake Filling
  13. You need 2 1/2 packages Philadelphia Cream Cheese
  14. Prepare 10 oz Puree Pumpkin
  15. Take 2 cup White Sugar
  16. You need 2 tbsp Vanilla Extract
  17. Take 6 Whole Eggs
  18. Prepare 1/4 cup Sour Cream
  19. Use 1 tbsp Ground Cinnamon
  20. Take 1 tbsp Pumpkin Pie Spice
Steps to make Pumpkin Cheesecake with Spiced Whipped Cream:
  1. To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge.
  2. Preheat oven to 350°F
  3. Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine.
  4. Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
  5. Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
  6. Use some of the remaining melted butter to brush 2 pie pans.
  7. Pack the cookie mixture into the bottom, and up the sides of the pie tins.
  8. Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking)
  9. While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
  10. Add sour cream into cream cheese and mix again until light and fluffy
  11. Start boiling a kettle of water
  12. Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
  13. The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
  14. Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven
  15. Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath)
  16. Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
  17. When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour
  18. Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
  19. Serve with whipped cream and enjoy!

A great alternative to pumpkin pie, especially for those cheesecake fans out there. With its candied pumpkin seeds, buttery gingersnap crust and luscious filling, this beauty may just replace your favorite recipe. Guests can customize their own "cupcake" with an assortment of fresh whipped cream, chopped nuts or a decadent salted caramel sauce. The only pumpkin cupcakes recipe you will need! This is a gem of a recipe.

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