Pumpkin Cheesecake with Spiced Whipped Cream

Name: Pumpkin Cheesecake with Spiced Whipped Cream
Total time: 1200 s
Yield: 22 servings
Cuisine: American
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

Shalonda M @cook_2971491

This Pumpkin Cheesecake was a HIT this Thanksgiving with my family! Everyone loved it! The the spiced whipped cream is to die for!

Shalonda M @cook_2971491

This Pumpkin Cheesecake was a HIT this Thanksgiving with my family! Everyone loved it! The the spiced whipped cream is to die for!

Saved

Ingredients

20 mins

22 servings

Spiced Whipped Cream
1 packagesCool whip
1 tspGround Cinnamon
2 tbspVanilla Extract
1 tspAlmond Extract
Pie Crust
1 boxPepridge Farm Chessman Cookies
1/2 boxNabisco Vanilla Wafers
1/4 cupWhite Sugar
1 tspGround Cinnamon
1/2 stickMelted salted butter (more or less)
Cheesecake Filling
2 1/2 packagesPhiladelphia Cream Cheese
10 ozPuree Pumpkin
2 cupWhite Sugar
2 tbspVanilla Extract
6Whole Eggs
1/4 cupSour Cream
1 tbspGround Cinnamon
1 tbspPumpkin Pie Spice

Saved

Steps

20 mins

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 350°F
3

Next, place the entire bag of chessman cookies and 1/3 box of vanilla wafers into a blender or food processor. Blend until fine.
4

Place the ground cookies into a large mixing bowl. Add in sugar and cinnamon.
5

Add in 2 tablespoons of melted butter at a time until the cookies are coated in butter, but do not become mushy.
6

Use some of the remaining melted butter to brush 2 pie pans.
7

Pack the cookie mixture into the bottom, and up the sides of the pie tins.
8

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)
9

While your pie crusts are baking, place all of your cream cheese in a large mixing bowl and mix until light and whipped.
10

Add sour cream into cream cheese and mix again until light and fluffy
11

Start boiling a kettle of water
12

Lastly, add in remaining ingredients and blend well. Make sure there are no lumps in any of the batter
13

The pie crusts should be done baking by now. Distribute cheesecake filling evenly between both pie shells.
14

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
15

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)
16

Close the oven and bake the cheesecakes for 1.5 hours. Do not open the oven at any time during the cooking process
17

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
18

Place on a counter or window sill to cool down, then place into the fridge (preferably overnight) to chill.
19

Serve with whipped cream and enjoy!