PUMPKIN CHEESECAKE
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h45m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
- Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
- For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
- Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
GINGER PUMPKIN CHEESECAKE
Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. —Kathy Kuehn, Piedmont, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour, cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 60-70 minutes or until center is almost set. Combine the sour cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. If desired, top with candied orange slices. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 325mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
DELUXE PUMPKIN CHEESECAKE
Over the years, this has become my favorite recipe for pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. , Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of 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. , If desired, garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.
Nutrition Facts : Calories 500 calories, Fat 35g fat (18g saturated fat), Cholesterol 155mg cholesterol, Sodium 390mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
PUMPKIN GINGERSNAP CHEESECAKE
The perfect combo of pumpkin and ginger makes this low-sugar, reduced-calorie cheesecake a Thanksgiving favorite at any table.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 8h10m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
- In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
- Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
- Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
- Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
- Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 26.6 g, Cholesterol 114.1 mg, Fat 28.1 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 272.5 mg, Sugar 16.9 g
PUMPKIN CHEESECAKE
Whether you're tired of pumpkin pie or just want to serve something else on the holiday table, this pumpkin cheesecake will do the trick. Dark brown sugar brings depth of flavor and helps to balance the richness of the cream cheese, while ground ginger and a crisp gingerbread crust bring spice to the party. You can make it and store covered in the fridge for up to a week, which is great for cooks who want to get ahead. I know, I know, cheesecakes are normally baked in a springform pan, but since we're cooking this in a water bath to maintain an even temperature, I'm using a cake pan - I don't like water in my cheesecake. This recipe first appeared in EveryDayCook.Photo by Lynne Calamia
Provided by Sarah Chanin
Categories Sweets
Time 10h30m
Number Of Ingredients 11
Steps:
- Put the pumpkin puree in a 2-quart saucepan over medium heat and bring to a simmer. CookThe puree is cooked to evaporate some of the moisture and concentrate the sugars., stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove from heat and add the ginger, nutmeg, and dark brown sugar. Set aside to cool to room temperature, approximately 1 hour.
- Heat oven to 300°F.
- Cut a parchment paper circle and a long strip to fit the bottom and sides of a 9-by-3-inch cake pan. Brush the bottom and sides of the pan with melted butter. Adhere the parchment pieces to the bottom and sides of the pan.
- Prepare the crust by placing the ginger cookies, dark brown sugar, and salt into the bowl of a food processor and process into a fine crumb, 1 to 2 minutes.
- With the food processor running, drizzle in the melted butter. Once all the butter has been added, stop the food processor and pulse until the butter is well-incorporated, 3 to 4 pulses.
- Press the crust mixture into the bottom of the parchment-lined pan using a weighted glass. Bake for 15 minutes. Then cool for at least 10 minutes on a cooling rack.
- Combine the eggs and vanilla in a small mixing bowl. Bring two quarts of water to a boil in an electric kettle.
- Beat the cream cheese in a stand mixer with the paddle attachment for 10 seconds on low speed. Add the prepared pumpkin mixture and mix on low for 30 seconds. Stop and scrape down the sides of the bowl. Turn the mixer up to medium, and beat until the mixture is lump free, 1 to 2 minutes.
- With the mixer still on medium speed, slowly pour in half of the egg mixture. Stop and scrape down the sides of the bowl. Add the rest of the egg mixture and mix until completely combined. Pour the filling into the cooled crust.
- Line a roasting pan with a kitchen towel. Place the cheesecake to one side of the roasting pan and pour the boiling water in on the other side. Center the cheesecake in the roasting pan and bake for 2 hours. Turn the oven off and open the door for 1 minute. Close the door for 30 minutes.
- Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. Do not attempt to remove the water bath with the cheesecake in it from the oven, unless you like water in your cheesecake.
- When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Run a small offset spatula around the cheesecake to free the parchment and remove it. Place a piece of wax paper atop the cake and invert a large plate or the bottom of a spring-form pan on top of it. Flip the whole cheesecake over and remove the cake pan. Remove the parchment paper and place a cardboard cake circle or large plate on the bottom of the cake. Flip the whole thing over again and remove the wax paper.
- To slice, place your knife (the longest and thinnest blade you've got) into a hot water bath and wipe dry each time you make a pass through the cake. Cut into 12 slices.
- Store in the fridge, covered, for up to 1 week.
PUMPKIN GINGER CHEESECAKE PIE
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Categories Cake Food Processor Egg Ginger Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Chill Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make gingersnap crumb crust and reserve.
- Put oven rack in middle position and preheat oven to 350°F.
- Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
- Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
- Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
PUMPKIN SPICE CHEESECAKE
Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 7h
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
THE CHEESECAKE FACTORY'S PUMPKIN GINGER CHEESECAKE
I made this recently as a test-run for the holidays and found it to be one of the best cheescakes I have made and I have made many over the years, I am so happy to have this recipe given to me! I did increase the brown sugar to 3 tablespoons in the crust and also increased the white sugar slightly for the filling, just personal taste.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 7h10m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (300 degrees for convection-bake oven).
- Prepare a 10-inch springform pan.
- To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
- Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
- Press the mixture into the bottom of the pan.
- For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
- In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
- Add in eggs one at a time and beat the mixture until fluffy.
- Stir in pumpkin puree, ginger, cinnamon and cloves.
- Remove the whipped cream from the refrigerator and lightly whisk to reblend.
- Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
- Pour the mixture into preapred crust.
- Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
- Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
- Bake for 60-70 minutes.
- Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
- Remove the sides of the springform pan.
- Just before serving place the pecan halves on top of the cheescake in a ring around the edges.
Nutrition Facts : Calories 404.3, Fat 28.5, SaturatedFat 16.3, Cholesterol 122.1, Sodium 251.7, Carbohydrate 33, Fiber 0.7, Sugar 24.1, Protein 6.1
CARAMEL PUMPKIN GINGERSNAP CHEESECAKE
The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.
Categories Thanksgiving パン comfort food dessert snack
Time 1h55m
Yield 12 servings
Number Of Ingredients 18
Steps:
- In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
- In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
- Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
- Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
- Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
- When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.
PUMPKIN CHEESECAKE
Made with Cottage Cheese and Cream Cheese and the addition of Mace gives this cheesecake a very unique and lucious taste. This comes from the Sauce Master recipe guide.
Provided by BakinBaby
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine cracker crumbs,sugar,cinnamon and melted butter; press onto the bottom of a springform pan.
- Beat together the cream and cottage cheese.
- Beat in eggs, then pumpkin, mace,sugar, vanilla and lemon rind.
- After mixed well, pour over graham cracker crust & sprinkle with remaining crumbs.
- Bake in a preheated 300 degree oven for 45 minutes.
- Turn off heat and open oven door.
- Leave cake in oven for 1 hour then remove and cool and refrigerte for several hours before serving.
Nutrition Facts : Calories 340.9, Fat 19.7, SaturatedFat 11.3, Cholesterol 103.2, Sodium 344.4, Carbohydrate 33.8, Fiber 1, Sugar 24.1, Protein 8.3
PUMPKIN CHEESECAKE
Pumpkin Cheesecake will become your new favorite pumpkin dessert recipe, and you wont believe how easy it is to make! Pumpkin cheesecake with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce.
Provided by Lauren Allen
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
Nutrition Facts : Calories 243 kcal, Carbohydrate 37 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 113 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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
SPICED PUMPKIN CHEESECAKE
This needs to chill overnight, so plan accordingly.
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 17
Steps:
- For crust:
- Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
- For filling:
- Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
- Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
- Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.
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- 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.
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- To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.
- To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.
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- Preheat the oven to 350°. Butter a 9 1/2- or 10-inch springform pan and coat lightly with flour. In a medium bowl, toss the gingersnap crumbs with the melted butter until evenly moistened. Press the crumbs into the bottom and 1 inch up the side of the prepared pan. Back for about 12 minutes, or until the crust begins to color. Let the crust cool. Reduce the oven temperature to 325°.
- In a large bowl, using an electric mixer, beat the cream cheese until smooth. Beat in 3/4 cup of the granulated sugar and the brown sugar, then beat in the eggs in 3 additions until the mixture is thoroughly combined, scraping down the side of the bowl occasionally.
- In a medium bowl, combine the pumpkin puree and heavy cream with 1 teaspoon of the vanilla and the cinnamon, ginger and nutmeg. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.
- Wrap foil loosely around the bottom and up the side of the springform pan. Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan. Place in the middle of the oven and pour 1 inch of hot water into the baking dish. Bake the cheesecake for about 70 minutes, or until the edges are firm and the center of the cheesecake is still slightly shaky.
PUMPKIN CHEESECAKE - MY FOOD AND FAMILY
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- Spray a 9-inch (23-cm) springform pan that has sides 2 1/2 to 3 inches (7 to 8 cm) deep with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil to prevent leakage. Also make sure you have a 12-by-2-inch (30-by-5-cm) round cake pan or a large roasting pan.
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From tatyanaseverydayfood.com
Reviews 17Servings 12Cuisine AmericanCategory Dessert
- Prepare the ginger snap cookie crust first. Place about 20 small cookies into a food processor and pulse into fine crumbs. Pour in the melted butter and pulse again for a minute, until the crumbs are well coated. Transfer the crumbs into a 9-inch spring form pan. Using a large spoon, press the crumbs firmly into the bottom of the pan, creating an even crust.
- Next, prepare the pumpkin filling. In a large mixing bowl, beat the cream cheese for 3 to 4 minutes with a mixer until the cheese is creamy and smooth. Add the pumpkin puree, extracts and spices. Mix again for a few minutes until the mixture is smooth.
- In a small ramekin, combine the 2 tbsp water and 1 tbsp gelatin. Mix the two together, then microwave in 10 second intervals for 30 to 40 seconds, until the gelatin is completely dissolved. Pour the hot gelatin into the pumpkin mixture and mix it in with a mixer until it's well combined.
- In a separate mixing bowl, prepare the whipped cream. Combine the heavy cream and confectioner's sugar, then whisk for 3 to 4 minutes on med-high speed until stiff peaks form. Begin folding in the pumpkin and cream cheese mixture, folding it in gently but thoroughly. Once the two mixtures are well combined, transfer the filling into the spring form pan over the crust.
EASY PUMPKIN CHEESECAKE RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 2Total Time 1 hr 10 minsCategory DessertCalories 340 per serving
- Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
- In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly. Add pumpkin puree and pie spice, and continue to beat until fully incorporated.
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From foodandwine.com
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