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 1/2 ts Ground ginger
1/3 c Pecans, finely chopped 1/2 ts Ground nutmeg
3 T Margarine, melted 3 pk Cream cheese, softened
1 1/2 c Canned pumpkin (8 oz. pkgs each)
3 ea Eggs, at room temp 1/2 c Sugar
1/2 c Brown sugar, firmly packed 1 T Cornstarch
1 1/2 ts Cinnamon
Crust: Heat oven to 350 F. Combine first three ingredients and press
into bottom of 9 ” springform pan. Bake 10 min.
Filling: Whisk together pumpkin, eggs, spices and brown sugar. Using
electric mixer, beat cream cheese, sugar and cornstarch. Blend in
pumpkin mixture. Pour over crust and bake 50-55 min. until center is
set. Remove from oven and run knife around rim of pan. Cool
thoroughly at room temp. Refrigerate over night. Serves 10-12.
Decoration: Melt 2 squares of Bakers semi-sweet chocolate over hot
water. Pour into small plastic bag. Poke a small hole in the bottom
of the bag and squeeze to drizzle chocolate over cake in desired
patterns. Place whole pecans around sides of cheese cake and in
circle on top of cake.
Yields
12 servings
Leave a Reply