Pumpkin Cheesecake. These low-carb cheesecakes are creamy good with a subtle taste of pumpkin, a little crunch from pecans, and are perfect for portion control. Wrap foil around pan to catch drips. Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping.

Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. We topped the Pumpkin cheesecake with "Whip Cream in a Mason Jar" and crushed pistachios. The center of my cheesecake was runny and undercooked, despite my following the directions exactly. (and the fact that my oven actually runs a bit hot.) My ingredients were room temperature, so that's not the problem. You can have Pumpkin Cheesecake using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pumpkin Cheesecake

You need 2 (8 oz.) of blocks of cream cheese, softened.
Prepare 1/2 cup of canned pumpkin.
Prepare 1/2 cup of sugar.
Prepare 1/2 tsp of vanilla.
You need Dash of ground nutmeg.
It's Dash of cloves (optional).
It's 2 of eggs.
It's 1 of Graham Cracker Pie Crust.

Press the crumb mixture into the bottom and. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Beat cream cheese, pumpkin, sugar, vanilla and spices in a large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

Pumpkin Cheesecake instructions

Preheat oven to 350°F.
Mix softened cream cheese, pumpkin, sugar, vanilla and spices with electric mixer..
Add eggs and mix until blended.
Pour into pie crust and bake for 40 minutes. Refrigerate for 3 hours before serving..

Top with whipped topping just before serving. Pumpkin Cheesecake This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined with the creaminess of cheesecake. Top it with caramel sauce and whipped cream. Their head pastry chef made it every fall to run through the holidays.