Pumpkin Cheesecake Recipe Cooking Classy Instructions. add all ingredients to a blender (except graham crackers if using). cover and blend until well pureed then serve topped with crushed graham crackers if desired. *the banana is mostly what gives this smoothie it's sweetness, so i recommend using one that is speckled (not mushy though). Mix on low speed until smooth and creamy, about 3 5 minutes. scrape down the sides of the bowl, add the pumpkin puree and mix on low for another minute. add the flour, spices, and salt and mix on low to combine. add the eggs and egg yolk one at a time, mixing on low speed, scraping down the bowl before each addition.
Pumpkin Pie Cheesecake Recipe Wrap the outside of the bottom of a 9 inch springform pan with foil. spray the inside lightly with nonstick cooking spray. in a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. press onto bottom and 1 inch up side of prepared pan. bake for 7 to 8 minutes. 2. in a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1 4 cup sour cream, 2 tbsp flour, 2 tsp pumpkin pie spice, 1 4 tsp salt and 1 tbsp vanilla extract. mix until well combined. add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed. Add the the sugar and vanilla and mix for 2 minutes. add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. pour the filling into the prepared pan. place in a water bath: boil a small pot of water. place the prepared springform pan inside a larger roasting pan. Press the crust into a 9 inch springform pan. pour filling on top. bake at 350°f (177°c) for around 1 hour, give or take. use a water bath to help prevent cracks in cheesecake. once the pumpkin cheesecake is cooled to room temperature, refrigerate for at least 4 6 hours before drizzling with caramel and serving.
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