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

Before you jump to Pumpkin Cheesecake with Spiced Whipped Cream recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to transform things for the better without everyone’s active participation. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Read on for some methods to go green and save energy, largely in the kitchen.

A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that tough. A lot of it is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to pumpkin cheesecake with spiced whipped cream recipe. 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 prepare Pumpkin Cheesecake with Spiced Whipped Cream:
  1. Take Spiced Whipped Cream
  2. Use 1 packages Cool whip
  3. Get 1 tsp Ground Cinnamon
  4. Get 2 tbsp Vanilla Extract
  5. Provide 1 tsp Almond Extract
  6. Get Pie Crust
  7. Use 1 box Pepridge Farm Chessman Cookies
  8. Provide 1/2 box Nabisco Vanilla Wafers
  9. Provide 1/4 cup White Sugar
  10. You need 1 tsp Ground Cinnamon
  11. You need 1/2 stick Melted salted butter (more or less)
  12. Take Cheesecake Filling
  13. Take 2 1/2 packages Philadelphia Cream Cheese
  14. Take 10 oz Puree Pumpkin
  15. Use 2 cup White Sugar
  16. Get 2 tbsp Vanilla Extract
  17. You need 6 Whole Eggs
  18. Provide 1/4 cup Sour Cream
  19. Prepare 1 tbsp Ground Cinnamon
  20. Provide 1 tbsp Pumpkin Pie Spice
Instructions 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!

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