Pumpkin Cheesecake Paula Deen Food

PUMPKIN CHEESECAKE

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.

PAULA DEEN'S PUMPKIN CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
• 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
• 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

PUMPKIN CHEESECAKE

Steps:

• Crust:.
• Pulse graham cracker crumbs, pecans in food processor.
• Add butter & sugar pulse till sandy moist texture is achieved.
• Cheesecake:.
• Using electric mixer, lightly beat softened cream cheese.
• In a separate bowl mix brown sugar & pumpkin pie spice.
• Add to cheese and mix at low speed 2 minutes scraping the bowl from time to time.
• Next add the egg yolks and continue to beat at low speed.
• Add the whole eggs and mix thoroughly.
• Now add the pumpkin puree & grated zest of lemon.
• Lightly butter a non stick 10 inch springform pan and place on baking sheet.
• Put the graham cracker crust mixture in the bottom and distribute evenly, packing firmly. ( I use the back of a spoon).
• Bake 8 to 10 min @ 350°F.
• Pour the cheesecake mixture into the springform pan and bake at 325F for 30 minutes.
• Reduce the heat to 300F and continue to bake for another 10 - 15 minutes
• Topping:.
• Mix ingredients thoroughly.
• Spread on cheesecake after it has baked the 15 min at lower temperature.
• Return to oven for another 8 minutes.
• Cake should still jiggle a bit.
• Cool 8 hours or more.