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Before you jump to My Pumpkin Cheesecakeš recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
Enjoying healthy foods tends to make all the difference in how we feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy ones plays a role in a more balanced feeling. Eating more vegetables helps you feel better than eating a slice of pizza. Sometimes it’s difficult to find healthy foods for treats between meals. Shopping for goodies can be a struggle because you have countless options. Why not try one of the following nutritious snacks the next time you need some extra energy?
Consider eating almonds if you do not have problems with nut allergies. As an all-in-one power booster, almonds offer you many health advantages. These types of nuts possess plenty of vitamins E, B2, and manganese. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is available in almonds. But when you eat almonds, you won’t feel like you should sleep a while. Instead, these nuts help to reduce stress and provide a relaxing feeling throughout your body. Your emotional level can sometimes be lifted simply by eating almonds.
You will not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to my pumpkin cheesecakeš recipe. To cook my pumpkin cheesecakeš you only need 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare My Pumpkin Cheesecakeš:
- Prepare Crust
- Provide 2 1/2 cups graham cracker crumbs
- Use 1/2 cup melted butter
- Get Pumpkin Cheesecake Filling
- Use 3 packages cream cheese room temperature
- Take 1 3/4 cup pumpkin puree
- Use 3 eggs
- Prepare 2 tsp vanilla extract
- Prepare 2 tsp pumpkin pie spice
Steps to make My Pumpkin Cheesecakeš:
- Crust: ā¢Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan or line with parchment paper. Wrap a large piece of tin foil around the bottom and partially up the sides of the pan. ā¢In a medium bowl, combine graham cracker crumbs and melted butter. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm and no longer moist. - ā¢When done, reduce the oven heat to 275 degrees F.
- Filling: Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Add pumpkin, eggs, vanilla and pumpkin pie spice and beat on low until combined you don't want to incorporate too much air into the cheesecake.
- Pour into crust and smooth the top. Bake at 275 degrees F for 1 hour to 1 hour 15 minutes, or until the outer 2 inches are set but the center is still slightly jiggly.
- Turn off the oven and let sit in the warm oven for 1 hour.
- Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake. Let cool to room temperature before chilling in the fridge completely (overnight is best!) then remove from the pan and serve with whipped cream.
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