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Before you jump to Pumpkin Cheesecake recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.
For the most part, people have been taught to think that “comfort” foods are bad for the body and need to be avoided. At times, if your comfort food is candy or another junk food, this holds true. Otherwise, comfort foods can be extremely healthy and good for you. Several foods really do elevate your mood when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.
Put together a trail mixout of different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all wonderful for elevating your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given time. The more you have of it, the more pleasant you will feel. Not just that but nuts, specifically, are a great protein food source.
As you can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try some of these instead!
We hope you got benefit from reading it, now let’s go back to pumpkin cheesecake recipe. You can have pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Pumpkin Cheesecake:
- Take Cheesecake lover
- Provide Gingersnap cookie crumbs (about 30 cookies)
- You need granulated sugar, divided
- You need Butter, melted
- Take Salt
- Take 8 oz packages cream cheese, softened at room temp.
- Provide 8 oz container sour cream
- Get Firmly packed dark brown sugar
- You need Pumpkin puree
- Use Vanilla extract
- Take All-purpose flour
- Take Salt
- Provide Pumpkin pie spice
Instructions to make Pumpkin Cheesecake:
- Pre-heat oven to 350°
- Combine cookie crumbs, 1/3 cup of sugar, butter and salt in medium bowl. Press mixture into bottom and about 1 inch up sides of 9 inch springform pan. Bake about 15 minutes or until browned around edges. Place on wire rack to cool completely.
- Beat cream cheese and sour cream at medium speed until creamy. Gradually add remaining sugar and 1/2 cup brown sugar; beat at medium speed for about 5 minutes or until smooth and sugars are dissolved. Add eggs 1 at a time beating just until yellow disappears. Stir in pumpkin puree and vanilla.
- Whisk together flour, salt and pumpkin spice in a medium bowl. Gradually add flour mixture to cream cheese mixture beating on low until well blended.
- Bake at 300° for 45 minutes. Turn oven off and let cheesecake stand in oven with door closed for 2 hours. Remove cheesecake from oven and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around edges to loosen cake. Remove sides of pan and place cheesecake on serving plate. Garnish with candied nuts and/or whipped cream, if desired.
Here's how to make pumpkin cheesecake worth trading your pumpkin pie for! Elevate your standard pumpkin pie with a cheesecake twist. This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined with the creaminess of cheesecake. This Pumpkin Cheesecake is smooth, creamy and full of pumpkin flavor and spice!
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