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Many people love cooking and think it makes the perfect relaxing pastime. A kitchen that is loaded with fresh food that smells scrumptious is particular to make anyone's state of mind a little bit lighter. It can often seem difficult, however, to identify recipes that work for you or guidance that brings about an ultimately effective dish. Maybe this Pumpkin Cheesecake with Spiced Whipped Cream recipe is the one you are looking for.

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

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