BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
THE BEST PUMPKIN CHEESECAKE
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
- Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
- Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
- Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
- Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
- Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
- For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
- To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
MOM'S BEST PUMPKIN CHEESECAKE
Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! -Jami Geittmann, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack. , For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg., Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling., Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.
Nutrition Facts : Calories 518 calories, Fat 34g fat (19g saturated fat), Cholesterol 152mg cholesterol, Sodium 361mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
- Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
- To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
- Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
More about "best pumpkin cheesecake food"
SUPER CREAMY PUMPKIN CHEESECAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BEST PUMPKIN BRULEE CHEESECAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PUMPKIN CHEESECAKE: THE CREAMIEST CHEESECAKE EVER! - BOULDER …
From boulderlocavore.com
ULTIMATE PUMPKIN CHEESECAKE RECIPE [VIDEO ... - DINNER, THEN …
From dinnerthendessert.com
BEST PUMPKIN CHEESECAKE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
THE BEST PUMPKIN CHEESECAKE RECIPE WITH GINGERSNAP CRUST …
From tastesoflizzyt.com
BEST EASY PUMPKIN CHEESECAKE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
KETO PUMPKIN CHEESECAKE | ONE OF THE BEST KETO THANKSGIVING …
From thedietchefs.com
BEST PUMPKIN CHEESECAKE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
30 BEST CHEESECAKE RECIPES FOR THE MOST INDULGENT DESSERT
From insanelygoodrecipes.com
BEST-EVER PUMPKIN CHEESECAKE {WITH GINGERSNAP CRUST!} | PWWB
From pinterest.com
THE BEST PUMPKIN CHEESECAKE - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
OUR BEST CHEESECAKE RECIPES | FOOD & WINE
From foodandwine.com
BEST PUMPKIN CHEESECAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN CHEESECAKE - CULINARY HILL
From culinaryhill.com
BEST PUMPKIN CHEESECAKE RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THE BEST PUMPKIN CHEESECAKE RECIPE EVER | PETA
From peta.org
PUMPKIN CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
PUMPKIN CHEESECAKE CRUMB CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
270 BEST PUMPKIN CHEESECAKE RECIPES IDEAS - PINTEREST
From pinterest.com
BEST PUMPKIN CHEESECAKE - THE BEST CAKE RECIPES {CAKES …
From thebestcakerecipes.com
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKIN …
From thepioneerwoman.com
THE BEST PUMPKIN CHEESECAKE {EASY RECIPE!} • FIT MITTEN KITCHEN
From fitmittenkitchen.com
BEST PUMPKIN CHEESECAKE RECIPE - CREAMY PUMPKIN CHEESECAKE
From goodhousekeeping.com
HOW TO MAKE THE BEST PUMPKIN CHEESECAKE - MELANIE COOKS
From melaniecooks.com
BEST PUMPKIN CHEESECAKE BARS RECIPE - SUGAR AND SOUL
From sugarandsoul.co
BEST PUMPKIN CHEESECAKE RECIPE THANKSGIVING HOLIDAY ... - BEST …
From bestrecipebox.com
PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER PUMPKIN CHEESECAKE
From delish.com
BEST 5 PUMPKIN CHEESECAKE RECIPES - FOOD NETWORK
From foodnetwork.com
22 EASY PUMPKIN CHEESECAKE RECIPES - HOW TO MAKE PUMPKIN …
From goodhousekeeping.com
THE BEST PUMPKIN CHEESECAKE RECIPE - 5-MINUTE RECIPES
From 5-minuterecipes.blogspot.com
47 CHEESECAKE RECIPES FOR THE ULTIMATE DESSERT EXPERIENCE
From epicurious.com
BEST 5 PUMPKIN CHEESECAKE RECIPES - FOOD NEWS
From foodnewsnews.com
17 PUMPKIN CHEESECAKE RECIPES TO MAKE IT FEEL LIKE FALL
From tasteofhome.com
PUMPKIN CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
BEST ANNA OLSON’S BEST CHEESECAKE RECIPES RECIPES, NEWS, TIPS …
From foodnetwork.ca
10 BEST PUMPKIN CHEESECAKE RECIPES - FOOD NEWS
From foodnewsnews.com
10 BEST PUMPKIN CHEESECAKE RECIPES | YUMMLY
From yummly.com
!!BEST!! PUMPKIN CHEESECAKE — BOTTOMLESS CHEF
From bottomlesschef.com
PUMPKIN SWIRL CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE BEST PUMPKIN CHEESECAKE | BUTTERNUT BAKERY
From butternutbakeryblog.com
PUMPKIN CHEESECAKE RECIPE - COOKING CLASSY
From cookingclassy.com
THE BEST PUMPKIN CHEESECAKE FOR THANKSGIVING - CHRIS LOVES JULIA
From chrislovesjulia.com
THE BEST PUMPKIN CHEESECAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love