How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Cheesecake with Spiced Whipped Cream?

You need 17 ingredients. The key ingredients include: 1 packages Cool whip, 1 tsp Ground Cinnamon, 2 tbsp Vanilla Extract, 1 tsp Almond Extract, and more.

Is Pumpkin Cheesecake with Spiced Whipped Cream suitable as baking & desserts?

Yes, Pumpkin Cheesecake with Spiced Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Cheesecake with Spiced Whipped Cream?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake with Spiced Whipped Cream Recipe

Name: Pumpkin Cheesecake with Spiced Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages Cool whip; 1 tsp Ground Cinnamon; 2 tbsp Vanilla Extract; 1 tsp Almond Extract; 1 box Pepridge Farm Chessman Cookies; 1/2 box Nabisco Vanilla Wafers; 1/4 cup White Sugar; 1 tsp Ground Cinnamon; 1/2 stick Melted salted butter (more or less); 2 1/2 packages Philadelphia Cream Cheese; 10 oz Puree Pumpkin; 2 cup White Sugar; 2 tbsp Vanilla Extract; 6 Whole Eggs; 1/4 cup Sour Cream; 1 tbsp Ground Cinnamon; 1 tbsp Pumpkin Pie Spice

Pumpkin Cheesecake with Spiced Whipped Cream

Eats Now Editorial Team · 1309 kcal · Baking & Desserts

1
To begin the whipped cream, place all of the ingredients into the tub, that the whipped cream comes in, stir with a spoon, recover and place into the fridge.
2
Preheat oven to 350F
3
Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor.
4
Blend until fine.
5
Place the ground cookies into a large mixing bowl.
6
Add in sugar and cinnamon.
7
Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
8
Use some of the remaining melted butter to brush 2 pie pans.
9
Pack the cookie mixture into the bottom, and up the sides of the pie tins.
10
Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins.
11
(The beans will weigh down the cookie crusts so that they do not rise while baking)
12
While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
13
Add sour cream into cream cheese and mix again until light and fluffy
14
Start boiling a kettle of water
15
Lastly, add in remaining ingredients and blend well.
16
Make sure there are no lumps in any of the batter
17
The pie crusts should be done baking by now.
18
Distribute cheesecake filling evenly between both pie shells.
19
Place both your cheesecakes in a large pan, or if you do not have a pan large enough, place each cheesecake into their own separate pans and into the oven
20
Without pulling the rack from out of the oven, pour the boiling water into the large pan that the cheesecakes are sitting in (creating a water bath)
21
Close the oven and bake the cheesecakes for 1.5 hours.
22
Do not open the oven at any time during the cooking process
23
When the 1.5hours are up, turn off the oven.
24
Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour
25
Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
26
Serve with whipped cream and enjoy!

Pumpkin Cheesecake with Spiced Whipped Cream

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