Pumpkin Cream Cheese Pie Recipe
This page on how to make this delicious pumpkin cream cheese pie recipe, is one in a series of 4 pages.
You've joined us on this page, where we learn to bake and then beautifully plate this cream cheese pie.
If you'd like the full recipe, just click on the button:
In the previous step of this recipe tutorial, we learned how to make a the cream cheese pie batter. To go to this previous step of this tutorial, just click on the button:
Here's how to bake then cleanly plate this cake
Be sure the oven has been preheated to 350F/180C.
For this part of the recipe, you'll require:
- the cake batter
- spring form pan
- a butter knife
In the previous step, we made the super easy batter for this cheese cake.
It should be in the spring form pan ready for baking.
Bake in a preheated oven at 350F/180C for an hour and 30 minutes.
Here it is beautifully baked! Doesn't this look sensational!
Run a blunt knife, like a butter knife around between the cake and the pan walls to separate the cake from the pan.
See the lever at the side? Open it up to release the pan walls.
Leave it to cool thoroughly.
The pumpkin cream cheese pie is ready and can be served as is, but if you choose to top with lashings of cream, be sure it is thoroughly cooled before decorating.
In the next step, we learn how to make swirls of cream and pumpkin to achieve the simple yet effective topping.
Leave Pumpkin Cream Cheese Pie Recipe and browse through our luscious easy recipes to find another sensational easy dessert recipe.