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Pumpkin Cheesecake With Spiced Whipped Cream Recipe

Pumpkin Cheesecake with Spiced Whipped Cream Recipe
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Cooking Time : 20 minutes
Serving : 22
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Prepare the ingredients before making Pumpkin Cheesecake with Spiced Whipped Cream in your home. Then, follow these steps below to serve Pumpkin Cheesecake with Spiced Whipped Cream for your family or friends.

Ingredients: Pumpkin Cheesecake with Spiced Whipped Cream

  • Spiced Whipped Cream
  • 1 packages Cool whip
  • 1 tsp Ground Cinnamon
  • 2 tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • Pie Crust
  • 1 box Pepridge Farm Chessman Cookies
  • 1/2 box Nabisco Vanilla Wafers
  • 1/4 cup White Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 stick Melted salted butter (more or less)
  • Cheesecake Filling
  • 2 1/2 packages Philadelphia Cream Cheese
  • 10 oz Puree Pumpkin
  • 2 cup White Sugar
  • 2 tbsp Vanilla Extract
  • 6 Whole Eggs
  • 1/4 cup Sour Cream
  • 1 tbsp Ground Cinnamon
  • 1 tbsp Pumpkin Pie Spice

How to Make Pumpkin Cheesecake with Spiced Whipped Cream

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Pumpkin Cheesecake with Spiced Whipped Cream in your home by yourself.

    Step 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.
  • Step 2
  • Preheat oven to 350°F
  • Step 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.
  • Step 4
  • Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
  • Step 5
  • Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
  • Step 6
  • Use some of the remaining melted butter to brush 2 pie pans.
  • Step 7
  • Pack the cookie mixture into the bottom, and up the sides of the pie tins.
  • Step 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)
  • Step 9
  • While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
  • Step 10
  • Add sour cream into cream cheese and mix again until light and fluffy
  • Step 11
  • Start boiling a kettle of water
  • Step 12
  • Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
  • Step 13
  • The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
  • Step 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
  • Step 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)
  • Step 16
  • Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
  • Step 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
  • Step 18
  • Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
  • Step 19
  • Serve with whipped cream and enjoy!
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