Best Pumpkin Cheesecake Recipe

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 make a pumpkin pie for the holidays.  Let your family be the judge as they will love this cheesecake!

Cheesecake is the absolute perfect dessert for Thanksgiving Dinner.  I usually make my cheesecake ahead of time and freeze it.  Freezing my cheesecake before Thanksgiving sure saves me a lot of time and stress

Please read Linda’s tips on Baking A Perfect Cheesecake before making and baking your cheesecake.

Check out more of Linda’s Cheesecake Recipes.  Please check out my Thanksgiving Turkey Dinner Menu which includes this delicious Pumpkin Cheesecake.

Ingredients:

• Graham Cracker Crust (see recipe below)
• 2 (8 ounce) packages cream cheese, room temperature*
• 1 cup granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup sour cream
• 1/4 cup whipping cream
• 3/4 teaspoon ground cinnamon
• 1/3 teaspoon ground ginger
• 1/3 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 cup all-purpose flour
• 4 eggs, room temperature
• 1 1/2 cups pumpkin puree (either canned or homemade)

* To quickly bring cream cheese to room temperature, place unwrapped packages in a microwaveable bowl.  Microwave on HIGH for 30 to 45 seconds or until slightly softened.  Do not let it melt or get warm. Refrigerate if it does.

NOTE:  Use a conventional oven rather than a convection oven in baking your cheesecake.  The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.

Instructions:

1. Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems).  Lightly grease (butter) a 9-inch springform pan.
2. Prepare Graham Cracker Crust; set aside to cool before using.
3. In a large bowl, combine cream cheese, sugar, and vanilla extract.  Add sour cream and whipping cream; beat, on low speed, just until smooth.  Mix in cinnamon, ginger, nutmeg, cloves, and flour.  Add eggs, one at a time, beating after each addition; beat in pumpkin puree.  NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.
4. ...........................

for full recipes please see : whatscookingamerica.net

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