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Before you jump to Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Mostly, people have been conditioned to think that “comfort” foods are not good for the body and have to be avoided. At times, if the comfort food is candy or another junk food, this holds true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are a number of foods that basically can raise your moods when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.
Make a trail mixfrom a variety of seeds and nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because seeds and nuts have a lot of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical that directs your brain how you feel day in and day out. The higher your serotonin levels, the better you will feel. Not just that but nuts, in particular, are a terrific protein source.
Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try these hints instead!
We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake recipe. You can have pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Pumpkin Cheesecake:
- You need Cheesecake lover
- Get Gingersnap cookie crumbs (about 30 cookies)
- Take granulated sugar, divided
- Take Butter, melted
- Provide Salt
- You need 8 oz packages cream cheese, softened at room temp.
- Prepare 8 oz container sour cream
- You need Firmly packed dark brown sugar
- You need Pumpkin puree
- Take Vanilla extract
- Use All-purpose flour
- You need Salt
- Use Pumpkin pie spice
Instructions to make Pumpkin Cheesecake:
- Pre-heat oven to 350°
- Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
- Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
- Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
- Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.
Here's how to make pumpkin cheesecake worth trading your pumpkin pie for! Elevate your standard pumpkin pie with a cheesecake twist. This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined with the creaminess of cheesecake. This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice!
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