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

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin cheesecake with spiced whipped cream. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Cheesecake with Spiced Whipped Cream is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Pumpkin Cheesecake with Spiced Whipped Cream is something which I have loved my whole life. They are fine and they look wonderful.

Spiced Pumpkin Cheescake ~ A pumpkin cheesecake recipe that will melt in your mouth. This pumpkin cheesecake can be made three days in advance and kept covered in the refrigerator. Spiced Pumpkin Cheesecake with Bourbon Whip Cream. Gluten-free Pumpkin Spice Cheesecake with Bourbon-Maple whipped cream and sugared pecans is a delicious fall dessert recipe.

To get started with this particular recipe, we have to prepare a few ingredients. 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:
  1. Prepare Spiced Whipped Cream
  2. Take 1 packages Cool whip
  3. Make ready 1 tsp Ground Cinnamon
  4. Prepare 2 tbsp Vanilla Extract
  5. Make ready 1 tsp Almond Extract
  6. Get Pie Crust
  7. Make ready 1 box Pepridge Farm Chessman Cookies
  8. Get 1/2 box Nabisco Vanilla Wafers
  9. Get 1/4 cup White Sugar
  10. Make ready 1 tsp Ground Cinnamon
  11. Make ready 1/2 stick Melted salted butter (more or less)
  12. Prepare Cheesecake Filling
  13. Get 2 1/2 packages Philadelphia Cream Cheese
  14. Make ready 10 oz Puree Pumpkin
  15. Make ready 2 cup White Sugar
  16. Take 2 tbsp Vanilla Extract
  17. Make ready 6 Whole Eggs
  18. Get 1/4 cup Sour Cream
  19. Prepare 1 tbsp Ground Cinnamon
  20. Get 1 tbsp Pumpkin Pie Spice

Spiced Pumpkin Cheesecake With Pecan Praline. 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! This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall.

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!

It's topped with a cream cheese whipped cream and makes the perfect fall treat and holiday dessert! This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie. An easy recipe for Mini Pumpkin Cheesecakes, featuring a spiced gingersnap pecan crust and a smooth and creamy pumpkin cheesecake filling.

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