Cream cheese — softened at room temperature for easy mixing; Canned pumpkin puree — pure pumpkin puree, NOT pumpkin pie filling, as that contains extra ingredients that will affect the flavor ...

Add the cream cheese and vanilla and beat on medium-low, scraping halfway, until smooth and creamy, about 1 minute. 4. Add the heavy cream and sour cream and beat on low until just combined, about ...

For the crust. 1 1/2 cups [150 g] graham cracker crumbs (approximately 10 crackers) 3 tablespoons granulated sugar. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground ginger ...

Dollop cream cheese mixture over top. Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl. Bake at 400°F for 15 minutes.

Once your cream cheese is softened, the recipe is lightning-fast to make and simply requires you to add ingredients to a stand mixer one at a time until they’re all combined and have a fluffy ...

In the bowl of a stand mixer, beat together the cream cheese, butter, vanilla, and tablespoon of cream until well blended. About 3-4 minutes. Next, slowly add the powdered sugar in four increments ...

Calling all cheesecake fans—you're going to want to try this recipe! 1 weather alerts 1 closings/delays. Watch Now. 1 weather alerts 1 closings/delays.