PUMPKIN SPICE CHEESECAKE
This is from Loveless Café recipes, and they do sell pumpkin butter, but you can use any brand. I love making cheesecakes and I love pumpkin. So this is a true great bake in my book. It's a Southern thing!
Provided by Sharon Whitley
Categories Other Desserts
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 300 degrees. Grease an 8 inch round heavy aluminum cake pan. (I sometimes use my spring-form pan.) In small bowl, combine cookie crumbs and brown sugar and mix well. Pour melted butter and toss to moisten easily. Dump crumb mixture into the prepared pan and press evenly over the bottom and three-quarters of the way up sides. (If using spring-form, cover bottom only.)
- 2. To make cheesecake filling, place the cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice, and vanilla in a food processor and pulse to form a smooth paste. With the machine on, add the eggs one at a time to the mixture. Once the eggs are combined, turn the machine off and scrape sides of the bowl with a spatula to ensure all the ingredients are incorporated. Pour the batter into the prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with the tip of a butter knife, making your own design.
- 3. Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake from the pan. Return the cheesecake to the oven, turn off the heat and let stand WITHOUT opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferably overnight.
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GOLDEN MEZO_معاذ الذهبي
[email protected]This cheesecake is a keeper. It's easy to make and always turns out perfect.
Botho Monnaatlala
[email protected]I made this cheesecake for my family and they all loved it. It was gone in no time!
Makhdoom Dogar
[email protected]This cheesecake was a disappointment. The crust was soggy and the filling was bland. I won't be making this again.
saqab Khan
[email protected]I'm so glad I found this recipe. It's the best pumpkin spice cheesecake I've ever had!
Sue Muir
[email protected]This cheesecake is the perfect fall dessert. It's creamy, flavorful, and has just the right amount of spice.
akasha xxx player
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was so delicious that I ate two pieces in one sitting!
omkar Kushwaha
[email protected]This cheesecake was a little too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar in the filling next time.
Chubby Warden
[email protected]I made this cheesecake for a party and it was a huge success. Everyone loved it! The only thing I would change is to use a graham cracker crust instead of a cookie crust.
Dumisani Nsibande
[email protected]This cheesecake was easy to make and turned out perfectly. The crust was crispy and the filling was smooth and creamy. I added a dollop of whipped cream on top and it was divine!
Lizzy Bennett
[email protected]I'm not usually a fan of pumpkin spice, but this cheesecake changed my mind. It was so creamy and smooth, with just the right amount of spice. I'll definitely be making this again!
Israr Ansari
[email protected]This pumpkin spice cheesecake was a hit at my Thanksgiving gathering! The flavors were perfectly balanced, and the crust was flaky and delicious. I'll definitely be making this again.