How to Make Mario Batali Pumpkin Cheesecake with Spiced Whipped Cream

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin cheesecake with spiced whipped cream. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Pumpkin Cheesecake with Spiced Whipped Cream is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Pumpkin Cheesecake with Spiced Whipped Cream is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have pumpkin cheesecake with spiced whipped cream using 20 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cheesecake with Spiced Whipped Cream:

1. Take Spiced Whipped Cream
2. Prepare Cool whip
3. Prepare Ground Cinnamon
4. Make ready Vanilla Extract
5. Prepare Almond Extract
6. Make ready Pie Crust
7. Make ready Pepridge Farm Chessman Cookies
8. Make ready Nabisco Vanilla Wafers
9. Make ready White Sugar
10. Get Ground Cinnamon
11. Make ready Melted salted butter (more or less)
12. Take Cheesecake Filling
13. Get Philadelphia Cream Cheese
14. Take Puree Pumpkin
15. Get White Sugar
16. Prepare Vanilla Extract
17. Make ready Whole Eggs
18. Prepare Sour Cream
19. Prepare Ground Cinnamon
20. Make ready Pumpkin Pie Spice

Steps to make Pumpkin Cheesecake with Spiced Whipped Cream:

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!

So that’s going to wrap this up for this exceptional food pumpkin cheesecake with spiced whipped cream recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!