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!
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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
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