Recipe: Delicious ORIGINAL PUMPKIN CHEESECAKE DELUXE | Taste Home Recipes

ORIGINAL PUMPKIN CHEESECAKE DELUXE. Over the years, this has become my favorite recipe for pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. The ingredient list now reflects the servings specified.

Layers of Our Original Cheesecake, Fudge Cake and Chocolate Truffle Cream. Vanilla Bean CheesecakeLayers of Creamy Vanilla Bean Cheesecake, Vanilla Mousse and Whipped Cream. This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. You can cook ORIGINAL PUMPKIN CHEESECAKE DELUXE using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of ORIGINAL PUMPKIN CHEESECAKE DELUXE

1. It's of CRUST.
2. It's of chopped pecans (toasted).
3. It's of 1 Box (32 cookies total) ginger snap cookies.
4. Prepare of brown sugar.
5. It's of salted butter (melted).
6. Prepare of FILLING.
7. You need of 8 oz. box cream cheese (softened to room temp).
8. Prepare of firmly packed brown sugar.
9. You need of Pumpkin.
10. Prepare of heavy cream.
11. Prepare of ginger.
12. Prepare of LG eggs (lightly beaten).
13. Prepare of pure maple syrup.
14. It's of pure vanilla extract.
15. It's of cinnamon.
16. Prepare of ground clove.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Pumpkin Cheesecake is smooth & creamy with a delicious pumpkin pie flavor and cinnamon graham cracker crust. Pumpkin Cheeses is absolutely wonderful and is better tasting than a pumpkin pie! After making this fantastic Pumpkin Cheesecake, you will never again want or have to Cheesecake is the absolute perfect dessert for Thanksgiving Dinner.

ORIGINAL PUMPKIN CHEESECAKE DELUXE step by step

1. Sorry, I could have sworn I added temp It's 325° for 70-90 min. I unsubscribed to push notifications when a couple of my recipes got trolled by people, not looking for new recipes, but to trash any and everything they see.... My deepest apologies for those actually trying this recipe..
2. Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray.
3. Combine ingredients for crust and press into bottom of pan..
4. Whip cream cheese and brown sugar in stand mixer until smooth and light..
5. Add pumpkin, heavy cream, maple syrup, vanilla, and spices; mix well.
6. Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust.
7. Place springform pan into larger pan, fill with 1" of hot water (in the larger pan).
8. Bake 90+ minutes until center is just set and top appears dull. Cool on wire rack for 10 min. Run knife @ edge of pan to loosen..
9. Refrigerate 4+ hours or overnight before removing springform pan..

I usually make my cheesecake ahead of time and freeze it. Pumpkin cheesecake has become a fall and winter dessert classic for good reason. The lively, familiar spices of classic pumpkin pie are balanced by To quicken the process and cut down the ingredient list, I swapped in pumpkin pie spice for the individual spices. These easy-to-make pumpkin cheesecake bars are like the lovechild of cheesecake and pumpkin pie! They are like the lovechild of cheesecake and pumpkin pie!