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.
PUMPKIN MILK SHAKES
My son loved this festive milkshake growing up-it's nicely spiced and tastes like pumpkin pie. I like cutting off both ends of a licorice twist and serving it as a straw.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In batches, place the first 7 ingredients in a blender. Cover and process until smooth, 20-30 seconds. Serve immediately, with licorice stirrers if desired.
Nutrition Facts : Calories 287 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 78mg sodium, Carbohydrate 47g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE MILK SHAKES
These quick pumpkin cheesecake milk shakes are the perfect treat on a fall afternoon. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a blender, combine all ingredients except graham crackers; cover and process until smooth. Pour into chilled glasses; serve immediately. If desired, garnish with graham crackers.
Nutrition Facts : Calories 162 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE MILKSHAKE
Make and share this Pumpkin Cheesecake Milkshake recipe from Food.com.
Provided by Lisa1
Categories Shakes
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender.
- Blend until well combined and smooth.
- Pour into glasses and garnish with whipped topping and a sprinkle of pumpkin pie spice if desired.
Nutrition Facts : Calories 303.3, Fat 8.8, SaturatedFat 5.4, Cholesterol 34.1, Sodium 351.4, Carbohydrate 54.6, Fiber 11.8, Sugar 16.9, Protein 5
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.
PUMPKIN SHAKES
This wonderfully rich dessert has a terrific pumpkin flavor that definitely feels like fall. Sprinkle some nutmeg on top if you like.
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a blender, combine half each of the cream, ice cream, pumpkin and pumpkin pie spice; cover and process until smooth. Pour into 2 chilled glasses. Repeat. If desired, top with whipped cream and nutmeg. Serve immediately.
Nutrition Facts : Calories 351 calories, Fat 21g fat (13g saturated fat), Cholesterol 88mg cholesterol, Sodium 136mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
More about "pumpkin cheesecake milkshakes food"
PUMPKIN CHEESECAKE MILKSHAKES - FOODIE WITH FAMILY
From foodiewithfamily.com
Estimated Reading Time 4 mins
- Add all ingredients (except for the graham crackers) to a blender and blend on HIGH just until the mixture is smooth. It will be thick.
PUMPKIN CHEESECAKE WITH SWEETENED CONDENSED MILK …
From yummly.com
EASY PUMPKIN CHEESECAKE RECIPE - MAMA LOVES FOOD
From mamalovesfood.com
PUMPKIN CHEESECAKE MILKSHAKE - THE BEST FALL SHAKE!
From allshecooks.com
PUMPKIN CHEESECAKE MILKSHAKE RECIPE - SERIOUS EATS
From seriouseats.com
Servings 4Total Time 5 minsCategory Milkshake, Non-Alcoholic
AIR FRYER PUMPKIN CHEESECAKE - AIR FRYING FOODIE
From airfryingfoodie.com
NO-BAKE PUMPKIN CHEESECAKE RECIPE | TASTE OF HOME
From tasteofhome.com
PUMPKIN CHEESECAKE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD …
From foodnetwork.com
4 PUMPKIN MILKSHAKE RECIPES TO CELEBRATE FALL - SERIOUS EATS
From seriouseats.com
PUMPKIN CHEESECAKE RECIPE | LIBBY'S®
From verybestbaking.com
PUMPKIN CHEESECAKE WITH SWEETENED CONDENSED MILK RECIPES
From yummly.com
NO-BAKE MINI PUMPKIN CHEESECAKE - SALT & BAKER
From saltandbaker.com
EAGLE BRAND® | PUMPKIN CHEESECAKE
From eaglebrand.ca
GLUTEN-FREE PUMPKIN CHEESECAKE (NO-BAKE, DAIRY-FREE, VEGAN)
From dishbydish.net
CHEESECAKE MILKSHAKES - HOMEMADE IN THE KITCHEN
From chocolatemoosey.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