Pumpkin

Recipe of Tasty The Best Pumpkin Cheesecake Ever!!! 100

By Simply Recipes 16 February 2020
Recipe of Tasty The Best Pumpkin Cheesecake Ever!!! 100
Recipe of Tasty The Best Pumpkin Cheesecake Ever!!! 100

Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, The Best Pumpkin Cheesecake Ever!!! 100. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

The Best Pumpkin Cheesecake Ever!!! 100 Recipe.

You can cook The Best Pumpkin Cheesecake Ever!!! 100 using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of The Best Pumpkin Cheesecake Ever!!! 100

  1. Take of crust.
  2. Make ready 1 3/4 cup of graham cracker crumbs.
  3. It’s 3 tbsp of light brown sugar.
  4. Take 1/2 tsp of ground cinnamon.
  5. You need 1 stick of melted salted butter.
  6. You need of filling.
  7. Prepare 3 packages (8 oz) of cream cheese, room temperature.
  8. Prepare 15 oz of can pureed pumpkin.
  9. It’s 3 of large eggs.
  10. Prepare 1 of large egg yolk.
  11. Take 1/4 cup of sour cream.
  12. Take 1 1/2 cup of sugar.
  13. It’s 1/2 tsp of ground cinnamon.
  14. Prepare 1 tsp of 1/8th teaspoon fresh ground nutmeg.
  15. You need 1 tsp of 1/8th ground cloves.
  16. Take 2 tbsp of all-purpose flour.
  17. You need 1 tsp of vanilla extract.

The Best Pumpkin Cheesecake Ever!!! 100 instructions

  1. Preheat oven to 350°F..
  2. For crust: double the batch for two pies. With a food processor grind up the graham crackers or smash with rolling pin in a bag. Then mix the sugar and cinnamon. Mix well. Then add the melted butter and mix till thoroughly wet. Now press into pans..
  3. For filling: beat cream cheese till smooth. Add the puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla, beat together until well combined..
  4. Port into crust, place in oven for 1 hour. Remove and let sit for 15 minutes at least but preferably one hour. Cover with plastic wrap and refrigerate for 4 hours..
  5. This batch makes 2 pies. if you double it makes 4. and a little more is still left over either way. u can put the rest in cup cake pans haha. have fun..
  6. Also for the topping I make home made whipped cream with pumpkin pie spice sprinkled on top :). either way is amazing………….
  7. .

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