Recipe: Yummy Pumpkin cream Cheesecake

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When ready to serve, top each slice with some whipped cream, and serve with berries. Place the graham crackers in a large plastic bag. For filling, in a large bowl, beat cream cheese and sugar until smooth. You can have Pumpkin cream Cheesecake using 17 ingredients and 9 steps. Here is how you Prepare that.

Ingredients of Pumpkin cream Cheesecake

1. Prepare of Biscuit Base:.
2. You need 180 g of digestive biscuits 🍪.
3. Prepare 80 g of pecan nuts 🥜.
4. Prepare pinch of salt 🧂.
5. You need 2 tbsp of maple syrup.
6. Prepare 125 g of butter.
7. You need of Pumpkin Cream:.
8. You need 50 g of pumpkin.
9. It's 3 tbsp of soured cream.
10. It's 450 g of cream cheese.
11. Prepare 200 g of cane sugar.
12. It's 2 of eggs.
13. You need 1 of yolk of an egg.
14. You need 2 tbsp of flour.
15. You need 3 tbsp of vanilla extract.
16. You need to taste of nutmeg.
17. Prepare to taste of allspice.

Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. Place pan on a baking sheet. Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth.

Pumpkin cream Cheesecake instructions

1. Crumble the biscuits, the pecan nuts, the salt and the maple syrup in a blade chopper. Add the melted butter incorporating well the ingredients..
2. Take a 23cm cake springform, butter the sides & line the bottom with baking sheet. Scoop the biscuit crumb in the form, evenly spread & flatten. Bake on 200 C° for 15min..
3. Peel the baked pumpkin into a bowl. Add the vanilla extract, the soured cream, the nutmeg and allspice whipping till creamy texture it has..
4. In a separate bowl beat the cream cheese & the cane sugar. Stir in the eggs and the egg yolk one by one. At the end add the flour blend vey well (no lumps innit).
5. Here comes the pumpkin cream/purée adding spoon by spoon carefully into the cream cheese/sugar/eggs/flour blend.....
6. Pour the pumpkin cream cheese onto the cooled cake biscuit base, baking further 70min on 150 C°.
7. The baking time expired, turn the oven off, though keep & rest the cheesecake behind closed doors for 10min, then with a slightly open door, rest another 30min..
8. Reaching room temperature, leave the cheesecake in the fridge overnight. Cut the cake next day with a knife, dipped into water..
9. Enjoy!.

The Pumpkin Spice Whipped Cream is the best way (the only way really) to top off this no bake cheesecake. The pumpkin spice flavor is just amazing, and it is a great complement to the cheesecake filling. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Pour slowly over the chilled cheesecake filling.