PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
HOW TO MAKE PUMPKIN CHEESECAKE
We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 8h15m
Yield 8
Number Of Ingredients 20
Steps:
- Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
- Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
- Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
- Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
- Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
- Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
- Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
- Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
- Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.
Nutrition Facts : Calories 893.1 calories, Carbohydrate 87.8 g, Cholesterol 308.3 mg, Fat 54.4 g, Fiber 3.8 g, Protein 15.8 g, SaturatedFat 31.1 g, Sodium 861.1 mg, Sugar 62.9 g
PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CHEESECAKE MOUSSE DESSERTS
These no-bake Pumpkin Cheesecake Mousse Desserts are a fun alternative to the typical pumpkin pie that you can serve at Thanksgiving.
Provided by Laura
Categories Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Chill a large mixing bowl. Pour the cold cream and vanilla into the bowl and beat it until soft peaks form. Reserve 1 cup of the whipped cream in a pastry bag fitted with a small round tip. Place in the fridge until ready to serve.
- In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy.Add in all but 1 cup of the whipped cream. Gently fold it in until fully incorporated.
- Pulse the ginger snap cookies in a food processor until crumbled. Add the butter, sugar, and salt. Pulse to combine.
- Add a scoop of the cookie crumble to each serving dish. Compact it with a spoon. Scoop the pumpkin cheesecake mousse into each dish. Top with the reserved whipped cream.
Nutrition Facts : Calories 445 kcal, Carbohydrate 23 g, Protein 4 g, Fat 39 g, SaturatedFat 23 g, Cholesterol 128 mg, Sodium 290 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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
OLIVE GARDEN PUMPKIN CHEESECAKE
This cheesecake is a difficult to find at The Olive Garden because they only have it during the fall.
Provided by kimcroft
Categories Pie
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Crust preparation:.
- In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
- Filling preparation:.
- Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
- Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.
- Sour Cream Layer:.
- When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
- Whipped Cream:.
- Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
- When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.
- Additional notes about cheesecake making:.
- I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
- Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.
PUMPKIN CHEESECAKE BABKA
Sweet cream cheese, warm spices and a yeasted pumpkin dough swirl together to create a seasonal take on babka that's perfect for the brunch table. The best part? This recipe makes two large loaves perfect for feeding a crowd or even holiday time gifting.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 2 loaves of babka
Number Of Ingredients 20
Steps:
- Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment.
- Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined. Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again and refrigerate at least 8 hours or overnight.
- Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners' sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside.
- Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer 1/2 cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside.
- Preheat the oven to 350˚ F. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet.
- Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle. Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.) Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes.
- Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325˚ F.) Transfer to a rack and let the babkas cool completely in the pans.
PUMPKIN CHEESECAKE BARS
Pumpkin Cheesecake Bars start with a graham cracker crust filled with a cheesecake layer and topped with homemade whipped cream, each part flavored with pumpkin spice!
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 5h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F degrees and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Nutrition Facts : Calories 485 kcal, ServingSize 1 serving
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HOW TO MAKE PUMPKIN CHEESECAKE - KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
- Prepare the pan for baking. Arrange a rack in the middle of the oven and heat the oven to 350°F. Wrap 2 layers of aluminum foil around the outside of an 8- or 9-inch springform pan; set aside.
- Make the crust. Break up the graham crackers along their lines and place in the bowl of a food processor fitted with the blade attachment. Add the sugar and salt and process until the graham crackers are very finely ground, about 30 seconds. Drizzle in the butter and pulse just until the crumbs are evenly moistened, 5 to 10 pulses. (If starting with graham cracker crumbs, just stir all the ingredients together in a medium bowl.) Transfer the crumbs to the prepared pan, press onto the bottom (not the sides), and flatten with the base of a drinking glass.
- Bake the crust. Bake until fragrant, 8 to 10 minutes. Place the pan on a cooling rack and cool completely. Reduce the oven temperature to 300°F.
- Start the filling. Place the cream cheese, brown sugar, granulated sugar, and cornstarch in the bowl of a stand mixer fitted with a paddle attachment, or if using an electric handheld mixer, in a large bowl. Beat, starting at medium speed and gradually increasing to high, until creamy, fully combined, and fluffy, 4 to 5 minutes. Stop and scrape down the bottom and sides of the bowl as needed.
NO BAKE PUMPKIN CHEESECAKE W/ CRUNCHY TOPPING - THE FOOD ...
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4.7/5 (3)Total Time 3 hrs 20 minsCategory DessertCalories 753 per serving
- Make the crust. First decide if you want a true no bake situation (chilled crust) or a baked crust, which will be crispier, and in my opinion, tastier.
- See notes for how to bake the crust.To chill the crust: In a small saucepan, toast 1/2 cup chopped pecans over medium heat for about 3-5 minutes, until fragrant.
- Be sure to stir often. Let cool. Add 1/2 cup toasted pecans and 12 sheets graham crackers to a food processor.
- Run the processor until they are finely crushed. (You could also seal the crackers and pecans in a ziplock and crush with a rolling pin.)Transfer the mixture to a medium bowl (if not using a food processor).
HOW TO MAKE A LAYERED PUMPKIN CHEESECAKE (WITH PICTURES ...
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Category CheesecakeEstimated Reading Time 7 mins
- Combine the graham crackers, sugar, and pumpkin pie spice. Fill a large mixing bowl with 1½ cups (125 grams) of crushed graham crackers. Add 2 tablespoons (29.6 ml) (30 grams) of white sugar and 2 teaspoons of pumpkin pie spice. Stir together with a rubber spatula until evenly combined. The graham crackers need to be finely crushed; they should resemble coarse sand. You can crush them using a blender or food processor.
- Stir in ⅓ cup (75 grams) of melted butter. If you have not yet done so, cut the butter into small cubes, then melt it in the microwave or in a little saucepan over the stove. Pour the butter into the graham cracker mixture, then stir it in with a rubber spatula.
- Press the mixture across the bottom and sides of a 9-inch (22.86-centimeter) springform cake pan. Set the pan aside. You will bake it when you bake the cheesecake.
NO-BAKE PUMPKIN CHEESECAKE {EASY RECIPE ... - FEELGOODFOODIE
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Ratings 28Servings 8Cuisine AmericanCategory Dessert
- Place a sheet of baking parchment over the base of a 9” springform pan. Place the open exterior ring around the base and close it so the parchment is sealed in the ring. Trim the excess from around the outside.
- In food processor, combine all crust ingredients and blitz 2-3 times until crumbs are all moistened.
- Press the crumbs into the springform pan and up the sides to a bit over ¼” thick. Press the mixture along the base, thinning out the corners. Freeze the crust while you prepare the filling.
- In a large bowl, beat the softened cream cheese with a handheld electric mixer on med-high speed until light and fluffy. Add ½ cup sugar, pumpkin puree salt and cinnamon. Whip until smooth and there are no chunks of cream cheese. Beat on low until smooth.
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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- Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine. Mix the gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the muffin tin. Bake 8 minutes, then remove from oven and let cool slightly.
- While the crust is cooling, beat together the cream cheese and brown sugar until well blended. Add the pumpkin puree, egg, vanilla, flour, and sour cream, and mix until combined. Spoon the filling into the muffin cups, filling nearly to the top.
- Bake 20-25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Remove from oven and let cool 15 minutes. Chill in refrigerator at least one hour.
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Reviews 10Calories 242 per servingCategory Dessert
- In a large bowl, beat together the cream cheese and monkfruit using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary.
- Add all the remaining ingredients and beat until JUST combined. You don't want to beat it too much or the cheesecake will have too much air in it and sink when baking.
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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.
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- In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
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