1990. Any thoughts as to why? It comes out perfect every time. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. Remove from the oven and allow the cheesecake to cool. The flavors of fall spices, pumpkin, and cream cheese meld together like no other. This was a hit at Thanksgiving. Mix until well combined. DIRECTIONS. It's fantastic. This is one of our very favorite deserts. I made this for Thanksgiving and it turned out beautifully! I pray you and you family have a blessed holiday today and Christmas!!! It comes out perfect every time. Bake for 60 to 70 minutes. 2 cups of sour cream measured with a standard 1-cup measure weigh about 20 ounces. Top cheesecake with whipped cream if desired. This is a fabulous recipe. I've made this for 4 years in a row, its amazing! Lower speed to medium and add pumpkin mixture, beating until smooth. I always measure everything out and line my ingredients up in the order that they go in. Beth. 1. 1 1/2 tsp vanilla I didn't even have time to make the topping, just the cheesecake itself, but it is divine. So I would, being the good sport I am, give this recipie a top rating! Reply. #2 I only own air-insulated cookie sheets, so when I placed the cake pan a cookie sheet to bake, it delayed baking time to almost 2 hours. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to … request. Anything else is a juicy mess. Add the sugar, pumpkin pie spice, vanilla and maple extracts and beat until smooth. By JJOHN32; Yummy Pumpkin Cheesecake Bars . Reduce oven temperature to 275F; bake 1 hour and 15 minutes. The only change I make is that I double the crust because I prefer it a little thicker. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. I am a diabetic and I love pumpkin pie and this makes for the greatest tasting substitute which in my opinion is even better than the sugar filled pumpkin pie. Beat in eggs 1 at a time. Nov 18, 2018 - Pumpkin cheesecake is a delicious change for holiday meals. Everyone loved it. Only change I made was wrapping my springform pan in layers of foil and setting cheese cake in a preheated water bath to bake as I do with with any cheesecake I make. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Creamy, smooth, wonderful fall flavors. Use an 8-inch springform pan for this recipe. Weight and volume are different. AND.. for people like me who are not great bakers... it didn't take much fussing to get a very beautiful looking desert. pinch of sea salt Only to have a large tub of sour cream jump out of the refrigerador to explode my cheesecake and sour cream all over the said refrigerador and floor and the mountainous tray of freshly washed dishes. 5. When you defrost the leave it wrapped until it's fully defrosted! I love this recipe. make it again. I did make a few adjustments only because I had a slightly bigger springform pan (9" instead of 8"). I wrap mine in a double layer of plastic wrap first then a layer of foil. Keep it crumbly. 4. Preheat the oven to 325°F degrees and set a rack in the lower middle position. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). This is a fabulous recipe!!! 2 cups of sugar would weigh something else. Please don’t forget the stabilized whipped cream tha Add pumpkin and remaining 7 ingredients. Butter sides of springform pan and place cookie crust in the bottom--trim to fit if needed. Utterly amazing. #1 I didn't have a flat-bottomed springiform pan, so I buttered a pan with a dimpled base and used parchment paper -- the cake stuck to the parchment and left scraps of paper that my guests had to pick off the crust. While the crust is cooling, place the cream cheese, sour cream, pumpkin, stevia, cinnamon, nutmeg, cloves, vanilla extract, lemon juice, egg yolks, and salt in a clean food processor bowl fitted with a steel blade. Never use anything but the Libby commercial packed pumpkin. This has been a family favorite since I bake it maybe 10 minutes more and it comes out beautifully. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty … I garnish with Peppered Glazed Pecans and precut with dental floss into 32 tiny slices for entire gang to have a taste on Thanksgiving and other special holidays! I omit bourbon and add 1 1/2 tsp. Adding the bourbon is a must to give it a little extra complexity in the flavor. It doesn't take a lot of ingredients or a ton of prep work to do. Overall the cake was forgiving in that it still tasted good despite the caramelized crust from being baked longer than intended and the bits of parchment paper. I don’t use quite all of it. Add eggs, one at a time, beating on low speed after each … At this point, you should have 1 bowl with plain filling and 1 bowl with pumpkin cheesecake filling. This is a great recipe. In a separate bowl, mix the pumpkin puree, 2 egg yolks, and all the spices until well combined. Your crust will not only be soggy but it will also leak while it's baking as well. Find a way to eat the whole thing within a few days so the crust doesn't soften up. I made a few mistakes with this recipe. Put oven rack in middle position and Preheat oven to 350°F. This is delicious. Also baking for 65 minutes firmed up the filling. In a large mixing bowl combine the cream cheese, 1 cup sugar and vanilla. 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