Hi, I am Clara. Today, I will show you a way to make pumpkin cheesecake with spiced whipped cream recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pumpkin Cheesecake with Spiced Whipped Cream Recipe
Pumpkin Cheesecake with Spiced Whipped Cream is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Pumpkin Cheesecake with Spiced Whipped Cream is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have pumpkin cheesecake with spiced whipped cream using 20 ingredients and 19 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:
- Take Spiced Whipped Cream
- Prepare 1 packages Cool whip
- Make ready 1 tsp Ground Cinnamon
- Get 2 tbsp Vanilla Extract
- Make ready 1 tsp Almond Extract
- Prepare Pie Crust
- Take 1 box Pepridge Farm Chessman Cookies
- Make ready 1/2 box Nabisco Vanilla Wafers
- Make ready 1/4 cup White Sugar
- Get 1 tsp Ground Cinnamon
- Get 1/2 stick Melted salted butter (more or less)
- Make ready Cheesecake Filling
- Take 2 1/2 packages Philadelphia Cream Cheese
- Get 10 oz Puree Pumpkin
- Make ready 2 cup White Sugar
- Take 2 tbsp Vanilla Extract
- Take 6 Whole Eggs
- Prepare 1/4 cup Sour Cream
- Prepare 1 tbsp Ground Cinnamon
- Make ready 1 tbsp Pumpkin Pie Spice
Steps to make Pumpkin Cheesecake with Spiced Whipped Cream:
- 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.
- Preheat oven to 350°F
- Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine.
- Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
- Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
- Use some of the remaining melted butter to brush 2 pie pans.
- Pack the cookie mixture into the bottom, and up the sides of the pie tins.
- 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)
- While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
- Add sour cream into cream cheese and mix again until light and fluffy
- Start boiling a kettle of water
- Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
- The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
- 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
- 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)
- Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
- 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
- Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
- Serve with whipped cream and enjoy!
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