PUMPKIN CHEESECAKE WITH CINNAMON WHIPPED CREAM
I love fall, it's my favorite time of the year. This pumpkin cheesecake is a favorite recipe for fall. It's great for holidays or any day your in the mood to bake.
Provided by Sheila McKay
Categories Cakes
Time 1h40m
Number Of Ingredients 18
Steps:
- 1. Crust: Preheat the oven to 350 degrees F. Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling. Filling: Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil. In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated. Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream
- 2. Cinnamon Whipped Cream 1 cup heavy cream, chilled 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
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J-TagZ
[email protected]Thank you for sharing this recipe!
Tanveer Hassan
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin cheesecake.
Joseph Howell
[email protected]This is the best pumpkin cheesecake I've ever had!
Ramata hadim Gaye
[email protected]I'm not a huge fan of pumpkin, but I thought this cheesecake was delicious.
Sarah1 Xoop
[email protected]Overall, I thought this was a good recipe. I would make it again, but I would make a few changes.
Alison Jack
[email protected]I had some trouble getting the cheesecake to set properly, but it still tasted good.
Foysal Hassan
[email protected]The cheesecake was a bit dense for my liking, but the flavor was good.
Global Search
[email protected]This cheesecake was a little too sweet for my taste, but I still enjoyed it.
New Device
[email protected]I made this cheesecake for my family and they loved it! It was gone in no time.
glory eleojo
[email protected]I love the combination of pumpkin and cinnamon. This cheesecake is the perfect fall dessert.
Sujan K.c
[email protected]This cheesecake is so rich and decadent. It's the perfect dessert for a special occasion.
Namaganda Prossie
[email protected]The instructions were easy to follow and the cheesecake was surprisingly easy to make. I will definitely be making this again.
Lesetja Jemina
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's a great recipe for any occasion.
Kaysar hossan
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving gathering! The combination of the creamy cheesecake filling and the cinnamon whipped cream was divine.