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Are you a cooking master? Perhaps you are simply a kitchen area veteran? Or like lots of others, you might be a novice.Whatever the case may be, practical cooking guidance can include some fresh suggestions to your cooking. Take some time and discover a few things that can sprinkle some new fun right into your kitchen regimen. This Pumpkin Cheesecake with Spiced Whipped Cream recipe maybe a perfect fit for you.

You need to prepare Spiced Whipped Cream.
You need to prepare Cool whip.
You need to prepare Ground Cinnamon.
Prepare Vanilla Extract.
You need to prepare Almond Extract.
Use Pie Crust.
Provide Pepridge Farm Chessman Cookies.
Provide Nabisco Vanilla Wafers.
You need to prepare White Sugar.
You need Ground Cinnamon.
You need to prepare Melted salted butter (more or less).
Use Cheesecake Filling.
You need Philadelphia Cream Cheese.
You need to prepare Puree Pumpkin.
Provide White Sugar.
Provide Vanilla Extract.
You need Whole Eggs.
Provide Sour Cream.
Prepare Ground Cinnamon.
Use Pumpkin Pie Spice.

Well, unless the cake is carrot cake. This velvety smooth pumpkin cheesecake is so good, you'll want it all season long! It's made with aromatic spices, pureed pumpkin and topped with cinnamon whipped cream and caramel sauce. One bite and you'll be hooked!

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..
Preheat oven to 350°F.
Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine..
Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon..
Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy..
Use some of the remaining melted butter to brush 2 pie pans..
Pack the cookie mixture into the bottom, and up the sides of the pie tins..
Place a piece of parchment paper on each pie shell, place dry beans on the inside and bake for 15mins. (The beans will weigh down the cookie crusts so that they do not rise while baking).
While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped..
Add sour cream into cream cheese and mix again until light and fluffy.
Start boiling a kettle of water.
Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter.
The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells..
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.
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).
Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process.
When the 1.5hours are up, turn off the oven. Open the oven door so that some heat can escape, then close the door again and let the pies sit for an hour.
Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill..
Serve with whipped cream and enjoy!.

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie. That's the mood I'm in as soon as the leaves start turning colors. And this velvety smooth pumpkin cheesecake is so good, you'll want it all season long!

Since you have actually checked out the Pumpkin Cheesecake with Spiced Whipped Cream recipe, as well as you have the knowledge that you require to perform in the kitchen area. Get that apron out, dust off your blending bowls as well as roll up your sleeves. You have some food preparation to do.

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