PUMPKIN CHEESECAKE WITH CINNAMON WHIPPED CREAM
I love fall, it's my favorite time of the year. This pumpkin cheesecake is a favorite recipe for fall. It's great for holidays or any day your in the mood to bake.
Provided by Sheila McKay
Categories Cakes
Time 1h40m
Number Of Ingredients 18
Steps:
- 1. Crust: Preheat the oven to 350 degrees F. Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling. Filling: Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil. In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated. Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream
- 2. Cinnamon Whipped Cream 1 cup heavy cream, chilled 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
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Ashik Modon
[email protected]This cheesecake is the best I've ever had.
Muhammad Ruhaan
[email protected]This cheesecake is so good! I'm so glad I found this recipe.
Grey Bumstead
[email protected]I made this cheesecake for a party and it was a huge success. Everyone loved it! The pumpkin flavor was subtle and the cinnamon whipped cream was the perfect topping.
leki Chezom
[email protected]This was my first time making a pumpkin cheesecake and it turned out great! The recipe was easy to follow and the cheesecake was so delicious. I will definitely be making this again.
Zunaira Zuni
[email protected]The pumpkin cheesecake was delicious! The crust was perfectly graham crackery and the filling was smooth and creamy. The cinnamon whipped cream was a nice touch.
Roich Uddin
[email protected]This cheesecake was easy to make and turned out beautifully. The crust was flaky and the filling was creamy and smooth. I loved the addition of the cinnamon whipped cream.
Donise Cook
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. It was light and fluffy, with just the right amount of pumpkin flavor. The cinnamon whipped cream was the perfect finishing touch.
Stella Ayobami
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The combination of the creamy cheesecake filling and the cinnamon whipped cream was perfect. I'll definitely be making this again next year.