Easy Rich Tasting Pumpkin Cheesecake
Family And Friends Will Love It!

Have this great tasting pumpkin cheesecake as a delicious dessert after your turkey dinner. Make it as just pumpkin or as a marble cheesecake. Beware! This is a very rich and great tasting cheesecake dessert, perfect for your Thanksgiving celebration that everyone will want seconds. Follow the detailed steps to making this cheesecake for your upcoming Thanksgiving dinner. Enjoy this pumpkin cheesecake recipe and remember to put a piece on the side for yourself.

The Pumpkin Puree
Ingredients
- 1 1/2 cups fresh pumpkin(from pumpkin carving)
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Making Pumpkin Puree
- Steam pumpkin 20-25 minutes
- Blend pumpkin in blender
- Add puree ingredients, blend and set aside
The Crumbs Of The Cake: Making The Base
Use a regular 9 inch spring form(for a thick pumpkin cheesecake) or get a bit more out of the recipe by also using some children spring form pans and 6 molds of a muffin tray.
Crumb Needs List
- 2 cups of digestive cookies/ginger snaps or spekulatus
- 5 Tbsp sugar
- 1/2 cup butter or margarine to be melted on stove top
Steps For The Crumbs
  1. Preheat your oven to 150-160 degrees Celsius(approx.325ºF)
  2. Break & chop cookies into 2 cups of crumbs with food processor
  3. Combine the crumbs with 5 Tbsp sugar in a large bowl
  4. On stove top pot melt 1/2 cup butter or margarine at around a 4
  5. Stir crumb-sugar mix to melted butter until moistened throughout
  6. Press onto the bottom of each of the pans
  7. Set 10 minutes on your timer to Bake at 150-160 degrees Celsius
The Cheesecake Batter: Topping The Base
Lots of smooth blending makes a light, creamy and rich tasting cheesecake your dinner guests will love.
Cream Cheese Filling Needs
- 3 packages of 250g Cream Cheese (not light)out of the fridge
- 2/3 cup sugar
- 3 1/2 Tbsp white flour
- 2 Medium to Large eggs
- 250 m1 sour cream
Cheesecake Mixing Steps
  1. Preheat your oven to 220ºC(approx.450ºF)
  2. In your mixing bowl mix all 3 cream cheese at medium until smooth
  3. Add the sugar and flour and blend well
  4. Blend in each egg, one at a time mixing well
  5. Add the sour cream and blend in well
  6. set aside a generous 1 cup portion of batter
  7. Add pumpkin puree to the remaining batter, mix well
  8. Pour this mixture over the crumb crust in each pan(to halfway)
  9. Add a relative portion of the cheese batter into each pan
  10. Set your timer for 10 minutes baking at 220ºC(approx.450ºF)
  11. After 10 minutes reduce to 110ºC(250ºF) and bake 45min to 1hr
  12. Clean up baking tools during baking time
  13. Take Muffins and small childrens pans out after 25 minutes
  14. Check each cake(Knife or toothpick comes out clean no sticking)
  15. Cool for 5 minutes on cooing rack
  16. Use spatula to loosen cake from the pan rim & release spring form
  17. Let cake cool before removing the rims of the pans
  18. Transfer to plate or serving tray for a warm slice or fridge chill ½hr
  19. Add fresh jam, fruit or ice cream just before serving
  20. Cool for 5 minutes on cooling rack

I sometimes like to use my hand mixer for step 2 when mixing the cream cheese packages together but I have also used my stand mixer when I prefer to be a bit more 'hands free' while preparing this cheesecake. Steps 6 & 9 are needed for the marble pumpkin cheesecake, otherwise add the pumpkin puree to the whole cheesecake filling. Enjoy this cheesecake and have a fantastic Thanksgiving this year.

Some details for making this easy pumpkin cheesecake
The Serving Totals: 14-16 servings plus 6 muffins
The Preparing Time: 20-30 minutes
Baking Time Totals: 1 hour

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