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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 Make Healthy Eating A Part of Your Daily Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for doing this. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to lead a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically assume that healthy diets require a lot of work and will significantly alter the way they live and eat. Contrary to that information, people can modify their eating habits for the better by implementing a few small changes.

The first change to make is to pay more attention to what you buy when you do your food shopping since it is likely that you are inclined to pick up many of the things without thinking. For instance, most probably you have never checked the box of your favorite cereal to find out its sugar content. A superb healthy substitute can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy daily. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

Hence, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pumpkin cheesecake recipe. To make pumpkin cheesecake you need 18 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Pumpkin Cheesecake:
  1. Provide For the Crust
  2. You need Pecans, toasted and cooled
  3. Provide Sugar
  4. Provide graham cracker crumbs
  5. Use ground cinnamon (optional)
  6. You need Unsalted butter, melted
  7. Get For The Filling
  8. Prepare -8 ounce packages of Cream Cheese, softened
  9. Use Sugar
  10. Prepare Sour Cream
  11. You need Pumpkin - canned, solid packed
  12. Get Vanilla extract
  13. Use pumpkin pie spice
  14. Prepare Eggs
  15. Provide For Pecan Brittle Topping (not shown)
  16. Get Sugar
  17. You need Water
  18. Prepare 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.

A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust. The filling for this pumpkin cheesecake is smooth, creamy, and full of spices that really accentuate the. Pumpkin Cheesecake - A fabulous fall dessert and a perfect dessert for Thanksgiving dinner. The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse. Bake this delicious, creamy pumpkin cheesecake for your next holiday meal.

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