A rich and spiced pumpkin cheesecake with a tangy sour cream topping and pecan halves. The recipe includes a graham cracker crust, a bourbon-sour cream topping, and a nutty pecan crust. See ratings, reviews, and photos from other cooks who tried it. Learn how to make a sweet and traditional pumpkin cheesecake with a sour cream topping in this easy recipe. You only need 14 ingredients and 10 hours to bake this dessert that serves 14 people.
Ingredients CRUST: 1 cup graham cracker crumbs 1 tablespoon sugar 1/4 cup butter, melted FILLING: 2 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 2 large eggs, room temperature, lightly beaten 1 can (15 ounces) pumpkin 1-1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon salt TOPPING: Ingredients 30 gingersnap cookies, finely crushed 6 tablespoons butter, melted 1 teaspoon salt 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1 teaspoon ground cardamom 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 16 ounces cream cheese, softened 3/4 cup sugar 1/4 cup milk 3/4 cup pumpkin puree 2 large eggs 1/2 cup Daisy Sour Cream
Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust By Sarah Patterson Scott Photography by Tim Morris September 29, 2008 4.5 ( 32) Read Reviews Ingredients 12 Servings.
Step 5. Combine sour cream, 1/3 cup granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight.
Rating 5 (671) Notes Read community notes Fluffier than both cheesecake and pumpkin pie, this dessert combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with.
Spray 9-inch glass pie plate with cooking spray. 2. In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate. 3. Bake about 45 minutes or just until puffed and center is dry (do not overbake).
Ingredients 1-1/2 cups graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted FILLING: 3 packages (8 ounces each) cream cheese, softened 1 cup packed brown sugar 1 can (15 ounces) solid-pack pumpkin 1 can (5 ounces) evaporated milk
This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It's inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight. Pumpkin Cheesecake Crust:
Bake. Step 7: To make the topping, stir the sour cream, sugar, and vanilla together until combined. Spread the topping over the cheesecake. Step 8: Return to the oven, and continue to bake for an additional 5 minutes. Step 9: Let cool to room temperature. Place in the fridge, and chill overnight (for about 8 hours).
Pumpkin Cheesecake : In a separate bowl, combine the sugar with the ground cinnamon, ginger, cloves, nutmeg, and salt. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese, on low speed, until smooth. Add the sugar mixture and beat until combined and creamy smooth.
Ground Cinnamon For the Spiced Pumpkin Cheesecake Filling Cream Cheese: Brought to room temperature. Light Brown Sugar All-Purpose Flour Pureed Pumpkin: Make sure you don't use pumpkin pie filling. Sour Cream: For added creaminess. Vanilla Extract Ground Cinnamon Ground Nutmeg Ground Cloves Ground Ginger
Vanilla Pumpkin pie spice The main changes from a vanilla cheesecake filling are the addition of pumpkin (obviously), brown sugar and the pumpkin pie spice. I like to use just a little bit of brown sugar in my filling to add a little extra depth with that bit of molasses flavor.
Print Pumpkin Cheesecake with Sour Cream Topping Rich, creamy pumpkin cheesecake with a simple graham cracker crust topped by deliciously tart sour cream topping. The perfect fall treat! Course Dessert Cuisine American Keyword cheesecake, fall, holiday, pumpkin, thanksgiving Cook Time 20 minutes
Crumb Crust 1 cup graham cracker crumbs 3 tablespoons butter, melted 2 tablespoons sugar Pumpkin Filling 2 (8 ounce) packages cream cheese, softened 1 1⁄4 cups sugar 1 (16 ounce) can solid-pack pumpkin 3⁄4 cup sour cream 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1⁄2 teaspoon ground allspice 1⁄4 teaspoon salt 4 large eggs
Step 1 Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and sugar. Add melted butter, and stir until moistened. With hand, press mixture onto bottom.
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes.
Set aside to cool. Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times. Stir in the condensed milk and vanilla until smooth. Add the eggs, one at a time mixing until just combined.
Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan. Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended.
Instructions. Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1½ cups into a medium sized bowl. Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture.
Pour 1½ cups water into the inner pot of the Instant Pot. Fold a 24-inch long piece of aluminum foil lengthwise into thirds to create a sling for easier removal of the pan. Place the cheesecake pan on the center of the foil sling and place the pan and sling on top of the instant Pot rack with the handles up.
Preparation 1. Position a rack in the middle and preheat the oven to 350 F. Grease a 10 by 15-inch baking pan with butter or cooking spray. 2. In a large bowl, combine the flour, baking powder.
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