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Before you jump to Pumpkin cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.
Until fairly recently any individual who expressed concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to change things for the better without everyone’s active participation. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. Continue reading for some approaches to go green and save energy, generally in the kitchen.
You may possibly prefer cooking food with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might think that you save energy by washing your dishes by hand, however that is certainly not true. Mainly if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes using heat, use the cool dry or air dry options to increase the money you save.
The kitchen on its own offers you many small ways by which energy and money can be saved. Environmentally friendly living is not really that difficult. It’s related to being sensible, most of the time.
We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake recipe. You can cook pumpkin cheesecake using 17 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Pumpkin cheesecake:
- Take 1 1/2 cup crushed vanilla wafers
- Take 1/3 cup sugar
- Use 3 tbsp butter
- Prepare 2 packages Philadelphia cream cheese
- Provide 1 cup half and half or light cream
- Use 1 can Pumpkin
- You need 3/4 cup sugar
- You need 3 tbsp all-purpose flour
- Use 1 1/2 tsp vanilla extract
- Use 1 tsp ground cinnamon
- Use 1/2 tsp ground ginger
- Prepare 1/2 tsp ground nutmeg
- You need 1/4 tsp salt
- Get 4 large eggs
- Get 8 oz sour cream
- Provide 2 tbsp sugar
- Use 1/2 tsp vanilla extract
Instructions to make Pumpkin cheesecake:
- 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
- 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.
- 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.
- Combine the sour cream, the 2 tablespoons of sugar, and half teaspoon vanilla extract; spread over cheesecake. Bake for 5 minutes more.
- 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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