Pumpkin Cheesecake
This pumpkin cheesecake is not your run of the mill cheesecake. It’s different but so delicious. I’ve put lots of thought in every single element of this cheesecake and the end result is incredible. The walnut crust is nutty, but cake like because we’re not using graham crackers, as in traditional cheesecakes, but flour. I’m also spicing this crust up a bit with some cinnamon which just brings all the flavors together nicely. The cheesecake part is where you’ll notice the big difference. I’m combining ricotta cheese with cream cheese together. If you’ve never used ricotta in cheesecake before, you have to try it. The ricotta makes the cheesecake much lighter but we still get all the creaminess from the cream cheese. Of course it is a pumpkin cheesecake so there’s lots of pumpkin in the cheesecake batter plus some pumpkin spice. Finally, our last element of this cheesecake is this wonderful pumpkin whipped cream which also has canned pumpkin, pumpkin spice and a bit of cinnamon. I actually made double the recipe just because I like to add a dollop or so to my morning coffee, who needs Starbucks!! Trust me, it will turn your boring morning coffee into a delicious pumpkin spice latte, eh? When all these great layers come together, you end up with a wonderful pumpkin cheesecake that will impress your family and friends and will make you love this time of year.
Ingredients In Pumpkin Cheesecake
Walnut Crust – walnuts or pecans, cinnamon, sugar, butter, flour and a bit of salt. Pumpkin Cheesecake – ricotta cheese, cream cheese, both white and brown sugar, eggs, flour, vanilla extract, canned pumpkin, cinnamon, pumpkin spice and a bit of salt. Pumpkin Whipped Cream – whipping cream or heavy cream, canned pumpkin, powdered sugar, vanilla extract, pumpkin spice and cinnamon.
How To Make Pumpkin Cheesecake
Optional Toppings For Pumpkin Cheesecake
Besides my amazing pumpkin whipped cream there are other toppings you can add. Here are some suggestions:
Caramel sauce Chocolate sauce Toasted pecans or walnuts Plain whipped cream Cinnamon Cocoa Powder
How To Keep Your Cheesecake From Cracking
How To Store Leftover Cheesecake
Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don’t have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
Can You Freeze Cheesecake?
Yes! To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer. Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
More Must Try Delicious Cake Recipes:
Cheesecake Recipe Pecan Pie Cheesecake Meyer Lemon Cheesecake Red Velour Cake Zebra Cake Tres Leches Cake Easy Strawberry Cake Chocolate Swiss Roll Cake Eggnog Cheesecake
