Step-by-Step Guide to Make Homemade Pumpkin Cheesecake with Spiced Whipped Cream

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We hope you got insight from reading it, now let’s go back to pumpkin cheesecake with spiced whipped cream recipe. To cook pumpkin cheesecake with spiced whipped cream you only need 20 ingredients and 19 steps. Here is how you achieve it.

The ingredients needed to prepare Pumpkin Cheesecake with Spiced Whipped Cream:

  1. Get of Spiced Whipped Cream.
  2. Prepare 1 packages of Cool whip.
  3. Get 1 tsp of Ground Cinnamon.
  4. Use 2 tbsp of Vanilla Extract.
  5. You need 1 tsp of Almond Extract.
  6. Use of Pie Crust.
  7. Use 1 box of Pepridge Farm Chessman Cookies.
  8. Take 1/2 box of Nabisco Vanilla Wafers.
  9. Get 1/4 cup of White Sugar.
  10. Provide 1 tsp of Ground Cinnamon.
  11. You need 1/2 stick of Melted salted butter (more or less).
  12. Take of Cheesecake Filling.
  13. Prepare 2 1/2 packages of Philadelphia Cream Cheese.
  14. Prepare 10 oz of Puree Pumpkin.
  15. Prepare 2 cup of White Sugar.
  16. Get 2 tbsp of Vanilla Extract.
  17. Provide 6 of Whole Eggs.
  18. Provide 1/4 cup of Sour Cream.
  19. You need 1 tbsp of Ground Cinnamon.
  20. Use 1 tbsp of Pumpkin Pie Spice.

Instructions to make Pumpkin Cheesecake with Spiced Whipped Cream:

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

A great alternative to pumpkin pie, especially for those cheesecake fans out there. With its candied pumpkin seeds, buttery gingersnap crust and luscious filling, this beauty may just replace your favorite recipe. Guests can customize their own "cupcake" with an assortment of fresh whipped cream, chopped nuts or a decadent salted caramel sauce. The only pumpkin cupcakes recipe you will need! This is a gem of a recipe.

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