Pumpkin Vanilla Cheesecake.
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, pumpkin vanilla cheesecake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Vanilla Cheesecake is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It's appreciated by millions daily. They are fine and they look wonderful. Pumpkin Vanilla Cheesecake is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin vanilla cheesecake using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Vanilla Cheesecake:
- {Prepare 1 1/2 cup of graham cracker crumbs.
- {Make ready 1 2/3 cup of sugar.
- {Make ready 1/4 cup of sugar.
- {Get 6 tbsp of butter melted.
- {Make ready 4-8 oz of packages of cream cheese.
- {Prepare 5 of large eggs.
- {Make ready 1-8 oz of container of sour cream.
- {Get 1/4 cup of all-purpose flour.
- {Make ready 1 tbsp of all-purpose flour.
- {Take 1 tsp of vanilla extract.
- {Take 1 can of 15-16 oz all natural pumpkin.
- {Take 1 1/2 tbsp of pumpkin pie spice.
Instructions to make Pumpkin Vanilla Cheesecake:
- Position racks in center and lower shelf of oven. Fill roasting pan halfway with water place on lower rack. Preheat oven to 350..
- Coat 9x13 springform pan with cooking spray..
- Combine graham cracker crumbs, butter, and 1/4 cup of sugar in bowl. Mix well and press into bottom of pan..
- On medium speed beat cream cheese and sugar until fluffy. About 3 minutes..
- On low speed beat in eggs one at a time. Add in the sour cream and beat until blended..
- Add in the all-purpose flour and the vanilla extract blend well..
- Transfer 3 cups of the batter to a separate bowl and add in the can of pumpkin, pumpkin pie spice, and the tablespoon of flour. Blend well..
- Pour pumpkin mixture on top of crust and bake for 25 minutes or until center jiggles..
- Top hot layer of pumpkin with the remaining vanilla batter. Gently spoon the batter on top and again bake for 25 minutes or until center jiggles. Turn off oven and let standin oven for one hour. Place in refrigerator over night..
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