Tuesday, May 25, 2021

Recipe of Homemade Pumpkin Cheesecake with Spiced Whipped Cream Super Easy

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Pumpkin Cheesecake with Spiced Whipped Cream

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We hope you got benefit from reading it, now let's go back to pumpkin cheesecake with spiced whipped cream recipe. To cook pumpkin cheesecake with spiced whipped cream you need 20 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:

  1. Use of Spiced Whipped Cream.
  2. You need of Cool whip.
  3. Get of Ground Cinnamon.
  4. Take of Vanilla Extract.
  5. Use of Almond Extract.
  6. You need of Pie Crust.
  7. You need of Pepridge Farm Chessman Cookies.
  8. Get of Nabisco Vanilla Wafers.
  9. Provide of White Sugar.
  10. Get of Ground Cinnamon.
  11. Use of Melted salted butter (more or less).
  12. Take of Cheesecake Filling.
  13. Take of Philadelphia Cream Cheese.
  14. Prepare of Puree Pumpkin.
  15. Use of White Sugar.
  16. Get of Vanilla Extract.
  17. Prepare of Whole Eggs.
  18. Take of Sour Cream.
  19. Take of Ground Cinnamon.
  20. Use of Pumpkin Pie Spice.

Steps to make Pumpkin Cheesecake with Spiced Whipped Cream:

  1. To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge..
  2. Preheat oven to 350°F.
  3. Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine..
  4. Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon..
  5. Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy..
  6. Use some of the remaining melted butter to brush 2 pie pans..
  7. Pack the cookie mixture into the bottom, and up the sides of the pie tins..
  8. Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking).
  9. While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped..
  10. Add sour cream into cream cheese and mix again until light and fluffy.
  11. Start boiling a kettle of water.
  12. Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter.
  13. The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells..
  14. Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven.
  15. Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath).
  16. Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process.
  17. When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour.
  18. Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill..
  19. Serve with whipped cream and enjoy!.

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