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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 believe that comfort foods are not good for us and that we need to keep away from them. If your comfort food is candy or junk food this can be true. At times, comfort foods can be perfectly nourishing and good for us to eat. A number of foods honestly do elevate your mood when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try a number of these.

If you wish to beat depression, try consuming some cold water fish. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3s and DHA. These are two substances that increase the quality and function of the gray matter in your brain. It’s true: eating a tuna fish sandwich can seriously elevate your mood.

Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a couple of of these hints instead.

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

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

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