Fall is almost here. So you NEED this PUMPKIN CHEESE CAKE recipe.
It was so delicious and easy to make. I am in LOVE with this cheesecake, soooo good. You will need a 9 inch spring form pan and an electric mixer.
Pumpkin cheesecake recipe:
1 1/4 cup gramcracker crubs
1/4 cup finely ground pecans
1/2 tsp ground cinnamon
1 stick (1/2 cup) unsalted butter, melted
3 packages (8oz each) of cream cheese,sofened.
1 1/2 cups sugar
2 Tbs cornstarch
1 tsp vanilla
2 egg yolks
1/4 cup whipping cream
1 can (14oz) pumpkin
Pre-heat oven to 375*, Combine cracker crumbs, nuts, and cinnamon into medium bowl. Stir in the butter. Press mixture into the bottom and about 2 inches up the sides of a 9 inch spring-form pan.
2. Combine creamcheese, sugar, cornstarch and vanilla into bowl of electric mixer. Beat until fluffy (about 3 min). Add eggs and yolks then beat on low speed to combine. Fold in cream and pumpkin.
3. Pour into crust. Place on middle rack and bake until the center appears nearly set when shaken (about 50 min). Chill for at least 4 hours before serving.
Hint: when baking, to avoid the cheesecake from cracking you will want to place a 9x13 pan with about an inch of water in on the bottom rack below the cheesecake while it is baking. This will allow it to stay moist and keep it from cracking.
Happy Baking, have fun!