Pumpkin Cheesecake Recipe!!! Sooo good!!!

[Danyel72]

This dessert is super-easy and makes a really impressive presentation. Plus, the whipped cream topping will hide any "cracks" in the cake's surface. There's no way you can mess it up.

Note: This is a great recipe for making the day before a big event, such as Thanksgiving. Just be sure to allow yourself plenty of time to make the cheesecake and allow it to chill for several hours or overnight.



INGREDIENTS

• 1 1/2 cups graham cracker crumbs
• 4 tablespoons (1/2 stick) melted butter
• 1/4 cup sugar
• 1 1/2 lbs. cream cheese, softened
• 1 14-oz. can sweetened condensed milk
• 1 14-oz. can pumpkin puree
• 4 eggs
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups whipping cream
• 1/4 cup confectioner's ("powdered") sugar

• Prep Time: 40 minutes
  
• Cook Time: 60 minutes

• Total Time: 100 minutes

PREPARATION

1. Preheat the oven to 350º F.
2. Add the 4 tablespoons of butter to a 10-inch or 12-inch springform pan and place it in the oven to melt.
3. Add the graham cracker crumbs and sugar. Stir.
4. Press the mixture into the bottom of the pan and 1/2 way up the sides.
5. Bake at 350º F. for 10 minutes.
6. Meanwhile, in a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat at medium-high speed until well combined.
7. Add the pumpkin puree, eggs, cinnamon, nutmeg, and ground cloves.
8. Beat at medium speed until smooth.
9. Scrape the sides of the bowl and beat again until the mixture is completely smooth. This may take 1-2 minutes.
10. Pour the mixture into the prepared springform pan.
11. Bake at 350º F. for 60 minutes.
12. Remove the cheesecake from the oven and place it on a wire rack to cool. Run a knife blade along the rim of the springform pan to release the edge of the cake; but do not remove the outer ring of the springform pan just yet.
13. Leave the cheesecake on the wire rack until it is completely cooled.
14. Remove the outer ring of the springform pan and place the cheesecake in the refrigerator for 2-3 hours or overnight.
15. Shortly before serving, prepare the whipped cream. Simply beat the whipping cream and confectioner's sugar until stiff peaks form.
16. Spread the whipped cream over the cheesecake. This will hide any "cracks" in the cake's surface, too!
17. Chill again until you're ready to serve.

 

[Trellum]

Thanks for sharing all those ''fall'' themed recipes with us I've tried several cheese pie recipes similar to this one, but I'll definitely try this one out, since I can never say no to cheese pies, hehehe!

 

[sweetkymom]

You must have been reading my mind as I told my husband I was coming here to get a pumpkin cheesecake recipe. LOL

Thanks for sharing this recipe. I'm going to make it in a few days as my birthday cake to myself. I'm the only one that likes pumpkin stuff and I really want it for my birthday so I'm getting it.

 

[Laverne]

HI EVERYBODY!

One of my cheesecake recipes was published on littlepinkbook.com (magazine in ATL), on 9/23/2014.

http://www.littlepinkbook.com/ready-for-some-yum/ , Sweet Potato Cheesecake & Poundcake Crust. Check it out.

 

[JessiFox]

Ohhh Danyel you're my hero of the night, lol. I *love* Pumpkin cheesecake...this sounds pretty similar to the recipe that my husband uses, just a few slight differences, but we might experiment nonetheless to see if we can't improve it a little. I love that it really is easier than people realize but still comes off as pretty impressive and tasty .

 

[tangela]

I swear this site will be the bane of my existence, especially since the holidays are coming around. I love both pumpkin pie AND cheesecake, so this one is a definite yes for me. But to be honest I haven't even tried making both yet so we'll have to see what happens