Because pumpkin…

Creamy and smooth pumpkin cheesecake filling inside of a chocolatey cookie sandwich crush. Folks, it really does not get any better than this. Because, well, because pumpkin! If you love pumpkin (I mean who doesn’t really?) and if you love chocolate, than you will find it really hard to share this Pumpkin Cheesecake after baking up this tasty Autumn treat.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Pumpkin Cheesecake

Pumpkin Cheesecake

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 15 minutes
Total Time: 1 hour 30 minutes

What better way to start Halloween than with some cheesecake & some pumpkin?

Ingredients

  • 2 cups crushed chocolate sandwich cookies
  • 6 Tbs of butter, melted
  • 1 cup of granulated sugar
  • 24 ounces of cream cheese at room temperature
  • 1 tsp of vanilla extract
  • 1 cup of pumpkin
  • 3 eggs at room temperature
  • 1 tsp of pumpkin pie spice
  • Whipped cream

Instructions

  1. Preheat your oven to 350 degrees.
  2. Crush chocolate sandwich cookies.
  3. In a bowl, mix crushed chocolate sandwich cookies with melted butter.
  4. Prepare a 9 inch springform pan (or pan of choice). I like to place a piece of parchment at the bottom).
  5. Press the crumbs evenly into the bottom of the springform pan.
  6. In a stand mixer, combine the cream cheese, sugar, and vanilla.
  7. Add the pumpkin, eggs, & pumpkin pie spice while continued to beat for 2 - 3 minutes until mixture is creamy.
  8. Pour the filling into prepared pan.
  9. Bake for 70 minutes. (see notes)
  10. Do not be tempted to check.
  11. Remove from oven and allow cheesecake to cool to room temperature.
  12. When cheesecake is at room temperature, finish cooling in the refrigerator.
  13. When ready to serve, top with whipped cream and chocolate sauce.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist. Just wrap your pan sides with tin foil, fill a wider pan with water so that the water level just reaches the tip of the tin foil boarder, and place your cheesecake in its bath for the oven.

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More Cake Theme Tutorials👉 https://bit.ly/2NN3s39Let’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉 https://bit.ly/30otZW3

Posted by Man Cake on Wednesday, July 10, 2019

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