The best delicious Pumpkin Harvest Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Harvest Cheesecake recipe today!
Hello my friends, this Pumpkin Harvest Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Harvest Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Harvest Cheesecake.
What Makes This Pumpkin Harvest Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Harvest Cheesecake.
Ready to make this Pumpkin Harvest Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 c Chocolate wafer crumbs
1/3 c Pecans, finely chopped
3 tb Butter
1 1/2 c Canned pumpkin
3 Eggs, room temperature
1/2 c Brown sugar, firm packed
1 1/2 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Nutmeg
3 pk Cream cheese, 3x250g
– softened
1/2 c Sugar
1 tb Cornstarch
Crust: Heat oven to 350F 180C. Combine first three ingredients and
press onto bottom of a 9-inch springform pan. Bake 10 minutes.
Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using
electric mixer, beat cream cheese, sugar and cornstarch; blend in
pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre
is just set.
Remove from oven and run knife around rim of pan. Cool thoroughly at
room temperature. Refrigerate overnight.
Serves 10-12.
Variations: Drizzle chocolate in random pattern over cheesecake
using an easy piping technique. Simply melt 2 squares of Baker’s
Semi-sweet Chocolate over hot water. Pour chocolate into a small
plastic bag. Poke a small hole in bottom of bag and squeeze to
drizzle chocolate. Place whole pecans around sides of cheesecake and
in circl on top of cake.
Yields
1 Cake
Leave a Reply