Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, pumpkin cheesecake with spiced whipped cream. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pumpkin Cheesecake with Spiced Whipped Cream is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Pumpkin Cheesecake with Spiced Whipped Cream is something that I’ve loved my whole life. They’re nice and they look fantastic.
You can decorate your pumpkin cheesecake with whipped cream from a can, or try whipping up cold whipping cream with a little maple syrup and cinnamon to complete this. This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice! It's topped with a cream cheese whipped cream and makes the perfect fall treat and holiday dessert!
To get started with this particular recipe, we have to prepare a few components. You can cook pumpkin cheesecake with spiced whipped cream using 20 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:
- Take Spiced Whipped Cream
- Take 1 packages Cool whip
- Get 1 tsp Ground Cinnamon
- Take 2 tbsp Vanilla Extract
- Take 1 tsp Almond Extract
- Get Pie Crust
- Get 1 box Pepridge Farm Chessman Cookies
- Take 1/2 box Nabisco Vanilla Wafers
- Prepare 1/4 cup White Sugar
- Take 1 tsp Ground Cinnamon
- Take 1/2 stick Melted salted butter (more or less)
- Make ready Cheesecake Filling
- Take 2 1/2 packages Philadelphia Cream Cheese
- Get 10 oz Puree Pumpkin
- Make ready 2 cup White Sugar
- Make ready 2 tbsp Vanilla Extract
- Make ready 6 Whole Eggs
- Get 1/4 cup Sour Cream
- Get 1 tbsp Ground Cinnamon
- Get 1 tbsp Pumpkin Pie Spice
And this velvety smooth pumpkin cheesecake is so good, you'll want it all season long! It's made with loads of aromatic spices, real pumpkin puree and topped with cinnamon whipped cream and caramel. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Press crust into bottom of pan.
Instructions to make Pumpkin Cheesecake with Spiced Whipped Cream:
- 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.
- Preheat oven to 350°F
- Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine.
- Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
- Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
- Use some of the remaining melted butter to brush 2 pie pans.
- Pack the cookie mixture into the bottom, and up the sides of the pie tins.
- 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)
- While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
- Add sour cream into cream cheese and mix again until light and fluffy
- Start boiling a kettle of water
- Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
- The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
- 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
- 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)
- Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
- 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
- Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
- Serve with whipped cream and enjoy!
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until. This pumpkin cheesecake features a pumpkin spice swirl, rich and creamy cheesecake filling, and a deliciously spiced and crunchy gingersnap cookie crust. I haven't had any leaking issues. Tips for the Perfect Pumpkin Swirl Cheesecake. Make sure you're using blocks of cream cheese, not cream.
So that is going to wrap this up for this exceptional food pumpkin cheesecake with spiced whipped cream recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
