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  • Candice McLean

    Pumpkin Cheesecake and lots of other delicious pumpkin recipes for fall! //

  • Alba D' Alfonso Estilistes

    taste if you sprinkled some spices on it. Sick! Moral of the story? Stay far away from Kroger brand gingersnap cookies – unless of course, spicy dirt sounds appealing. After trashing the first crust, I went the more traditional route and used graham cracker crumbs, but I added a little somethin’ somethin’ to the mix – homemade pumpkin pie spice. And honestly, the flavor was just perfect! Whether your looking for the perfect dessert for Thanksgiving dinner, or you’re just freakishly obsessed with pumpkin, this fantastic Pumpkin Cheesecake is sure to please. Simple dollops of whipped cream finish this baby off so that you can look impressive –even if you’re hiding in the kitchen necking the Reddi-Whip dispenser like it’s your J-O-B. It can’t just be me. Right? If cheesecakes scare you a bit, no worries. Check out my video tutorial on How to Make the Perfect Cheesecake! It’s old school – enjoy! Snickers CheesecakeHow-To from My Baking Addiction 06:54 Snickers Cheesecake How-To from My Baking Addiction on Vimeo. [pinit] If you enjoyed this recipe, you may like... Tagged as: Autumn Desserts, Autumn Recipes, Cheesecake, cream cheese, Pumpkin, Pumpkin Pie Spice, Thanksgiving {68 comments… read them below or add one} ← PREVIOUS COMMENTS I just noticed that in your video while you explain how to make the cake you changed the recipe and instead of 3 eggs you mention 4, also you say 3/4 cup of heavy cream instead of 1/3 cup as the recipe says and you talk about 1cup of sugar but not mention 1/4 cup of light brown sugar. Can you clarify the recipe to have success with this recipe? Thank you! REPLY Norma-The video was there as a preparation reference (water bath, etc.), not for the recipe. The directions for the Pumpkin Cheesecake are as indicated within the recipe print box. I hope this helps. -Jamie REPLY ← PREVIOUS COMMENTS Leave a Comment Name * E-mail * Website Submit Spam Protection by WP-SpamFree {2 trackbacks} Pumpkin Cheesecake | the gabhousewife chronicles Something sweet | Feltik PREVIOUS POST: Fall Leaf Craft Ideas NEXT POST: Giveaway: Blendtec Designer Series & Twister Jar Select Category Select Month My Baking Addiction Me gusta 174 406 Sugarcraft Extruder Gun £18.65 (plus delivery) Kitchen Craft Cake and Biscuit Icing Set £20.12 (plus delivery) Makin's Professional Ultimate Clay Extruder-£22.08 (plus delivery) Privacy Cranberry Trifles Friday Faves: October 2013 Edition Halloween Cupcakes Candy Corn Oreo Milkshake Friday Faves: Pregnancy Edition Crock Pot Applesauce Pumpkin Pie Cocktail Almond Butter Cookies Banana Whoopie Pies Savory Sweet Life’s Chocolate Chip Cookies Flourless Chocolate Cake No Bake Nutella Cheesecakes Lemon Cupcakes Fudgy, Chewy, Cakey Brownies Sunday Suppers | Pecan Pie Sundaes The Best Chocolate Cake Sugarcraft Extruder Gun £18.65 (plus delivery) Kitchen Craft Cake and Biscuit Icing Set £20.12 (plus delivery) Makin's Professional Ultimate Clay … £22.08 (plus delivery) Privacy Copyright © 2008-2013 My Baking Addiction. All rights reserved. Web Design by Chris Graver Privacy Policy | Terms and Conditions f u n d a m e n t a l s | November 14th, 2012 YIELD: 12 servings PREP TIME: 30 minutes COOK TIME: 1 hour plus chill time Pumpkin Cheesecake INGREDIENTS: For the Crust 2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1 teaspoon homemade pumpkin pie spice For the Cheesecake 4 8-ounce packages cream cheese, softened 1 cup granulated sugar 1/4 cup packed light brown sugar 3 large eggs 1 can (15 oz.) pure pumpkin puree 1/3 cup heavy cream 2 teaspoons pure vanilla extract 1 tablespoon homemade pumpkin pie spice DIRECTIONS: 1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray. 2. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes. 3. Begin to boil a large pot of water for the water bath. 4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined. 5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. (See video above for more tips) 6. Bake 60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 6 hours. NOTES: - If you don't want to mess with the whole waterbath situation, no worries. You can bake the cheesecake without it. If you end up with a crack, just cover it with whipped cream! - A tightly covered cheesecake can be stored in the refrigerator for up to five days. The cheesecake can be stored for approximately 2 months in the freezer. To defrost, allow cake to defrost in the refrigerator overnight.

  • Bernhard Quigley

    Pumpkin Cheesecake #fruit #fruity #cheesecake #dessert #sweet #tasty #yum #delicious #bake #baked #bakery #recipe #recipes #pumpkin #autumn #AutumnRecipe #Thanksgiving #pumpkinpie #pumpkinCheesecake #healthy Dessert #Dessert #health Dessert|

  • Kimberley ℒogan

    Cheesecake Recipe : Pumpkin Cheesecake (My Baking Addiction .com)

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