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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 Foods That Can Make You Happy.

Many of us think that comfort foods are not good for us and that we should avoid them. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be super nutritious and good for you. A number of foods honestly do raise your mood when you consume them. If you feel a little bit down and you’re in need of a happiness pick me up, try a couple of these.

Eggs, believe it or not, are terrific for helping you battle depression. You need to be sure, though, that what you make includes the egg yolk. The egg yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, specifically the yolks, are rich in B vitamins. These B vitamins are fantastic for helping to elevate your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that affect your mood–work better. Try consuming a few eggs to feel better!

So you see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try a couple of of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake recipe. To cook pumpkin cheesecake you only need 17 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Pumpkin cheesecake:
  1. Take crushed vanilla wafers
  2. You need sugar
  3. Provide butter
  4. Use Philadelphia cream cheese
  5. Prepare half and half or light cream
  6. Take Pumpkin
  7. Prepare sugar
  8. Get all-purpose flour
  9. Get vanilla extract
  10. Provide ground cinnamon
  11. Provide ground ginger
  12. You need ground nutmeg
  13. Prepare salt
  14. Prepare large eggs
  15. Provide sour cream
  16. Use sugar
  17. Use vanilla extract
Instructions to make Pumpkin cheesecake:
  1. For crust, combine crumbs, the 1/3 cup sugar, and melted butter. Press on to bottom and about 2 inches up sides of an ungreased 9-inch springform pan. Bake in 325°F oven for 5 minutes; set aside
  2. For filling, beat cream cheese, half and half, pumpkin, the 3/4 cup sugar, flour, the 1 1/2 teaspoon vanilla, cinnamon, ginger, nutmeg, and salt with an electric mixer until smooth. Add eggs, beating on low speed just until combined.
  3. Spoon filling into crust lined pan. Place springform pan in a shallow baking pan. Bake in 325°F oven for 1 hour or until center appears nearly set when gently shaken.
  4. Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more.
  5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pans with a thin blade knife or narrow spatula and cool 30 minutes more. Remove sides of pan cool one hour. Cover and chill at least 4 hours or up to 24 hours. To store cheesecake, cover thoroughly with plastic wrap and refrigerate for up to 3 days.

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