PUMPKIN CRANBERRY CHEESECAKE
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. -John Abraham, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
Nutrition Facts : Calories 598 calories, Fat 34g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 319mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 4g fiber), Protein 8g protein.
CHEESECAKE PUMPKIN PIE
Provided by Food Network
Categories dessert
Time 8h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.
- For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
- In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.
- For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
- Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.
PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
- Heat the oven to 375 degrees F.
- Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING
I invented this recipe last thanksgiving because I am not a fan of the tradtional pumpkin pie recipe
Provided by GingerlyJ
Categories Cheesecake
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
- for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
- bake on 350 for 30 minutes.
- for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.
Nutrition Facts : Calories 1563.6, Fat 77.3, SaturatedFat 41.2, Cholesterol 293.1, Sodium 1031.2, Carbohydrate 207, Fiber 6.5, Sugar 153.7, Protein 18.7
PUMPKIN PIE CHEESECAKE WITH CANDIED CRANBERRY TOPPING
I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie!
Provided by Sharon123
Categories Cheesecake
Time 1h35m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2 inch baking pan and pour in water to 1" depth.
- Heat oven to 350*F. To drain pumpkin, line a fine mesh sieve with 100% cotton cheesecloth or a paper coffee filter; set over a bowl. Spoon in pumpkin, set aside while preparing crust.
- For the crust:.
- In bowl stir together crushed gingersnaps, butter, and the 2 tbls. of brown sugar. Press the crumb mixture onto bottom and about 1" up the sides of a 9x3" springform pan. Bake 5 minutes or until firm. Cool completely on rack.
- For filling:.
- In large bowl beat cream cheese and the 1 1/4 cups brown sugar with an electric mixer on medium speed until smooth. Beat in pumpkin(discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
- Pour filling into crust lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off the oven; let cheesecake stand in oven 30 minutes. (The top may crack as it cools).
- Cool in pan on wire rack 15 minutes. With a small sharp knife, loosen the crust from sides of pan; cool 30 minutes. Remove sides of springform pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping.
- To make Cranberry Topping:.
- In a small saucepan combine 1 cup cranberries and corn syrup. Cook and stir over medium heat 4-5 minutes or until berries begin to pop. Remove from heat. Stir in 1/2 cup cranberry sauce or relish. Cool.
- Makes about 1 1/2 cups topping.
Nutrition Facts : Calories 4891.4, Fat 159.2, SaturatedFat 79.3, Cholesterol 1351.9, Sodium 4079.2, Carbohydrate 815, Fiber 16.7, Sugar 469, Protein 81.9
PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING
This recipe is the one I will be making for the Thanksgiving holiday this year...it comes from Food and Wine, November 2003 issue. What a great way to combine the flavors of fall! Prep time includes refrigeration time.
Provided by canarygirl
Categories Cheesecake
Time 4h50m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 28
Steps:
- Pastry: Using a food processor, grind almonds.
- Add 1/2 cup of the flour and process until fine.
- Place almond mixture in a bowl.
- Using the processor, cream the butter and powdered sugar.
- Add in egg and vanilla and process.
- Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
- Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
- Preheat oven to 325ºF.
- Roll out dough on a lightly floured surface.
- The pastry should be about a 14 inch round and about 1/4 inch thick.
- Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
- Press pastry into pan, folding excess back into pan and pressing into sides.
- Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
- Cool slightly.
- Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
- Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
- Beat in the cream, syrup, vanilla and eggs on low.
- Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
- Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
- Cool completely.
- Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
- Allow to cool.
- Puree until smooth and strain.
- Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
- Allow to cool.
- Add orange juice and cranberry puree and stir until combined.
- Soften gelatin in 2 tablespoons of water--about 5 minutes.
- Finish melting in the microwave, 10 seconds on high.
- Whisk into the cranberry mixture and pour over the pumkin custard.
- Refrigerate until set-- for at least 1 hour, and up to 2 days.
- Remove outer shell of tart pan and serve.
More about "pumpkin cheesecake pie with cranberry glaze food"
PUMPKIN CHEESECAKE TART WITH CRANBERRY GELéE - FOOD
From foodandwine.com
5/5 Total Time 4 hrs 30 minsAuthor Deborah Racicot
- In a food processor, pulse the almonds until coarsely ground. Add 1/2 cup of the flour and process to a fine powder; transfer to a bowl. In the food processor, pulse the butter and confectioners' sugar until creamy. Pulse in the egg and vanilla. Pulse in the remaining 1 cup plus 1 tablespoon of flour, the almond flour and the salt until a soft dough forms. Pat the pastry into a disk, wrap in plastic and refrigerate until firm, at least 1 hour.
- Preheat the oven to 325°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Roll the pastry onto the rolling pin and unroll it over an 11 1/2-inch fluted tart pan with a removable bottom. Gently press the pastry into the rim. Fold in the overhanging dough and press to reinforce the side; the side should be twice as thick as the bottom. Trim off any excess pastry and refrigerate until firm.
- Line the pastry with parchment paper and fill with pie weights or dried beans. Bake the pastry for about 25 minutes, or until set. Remove the parchment and weights and bake for 10 minutes longer, until the crust is golden and cooked through. Let cool slightly.
- In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
CRANBERRY-GLAZED PUMPKIN PIE RECIPE - DEBORAH CALLIA
From foodandwine.com
15 THANKSGIVING CHEESECAKE RECIPES
From allrecipes.com
EAGLE BRAND® | PUMPKIN CHEESECAKE
From eaglebrand.ca
10+ DIETITIAN-APPROVED DESSERT RECIPES FOR THANKSGIVING
From eatingwell.com
MINI-PUMPKIN GINGER CHEESECAKES WITH PECAN BRITTLE AND MAPLE …
From today.com
CRANBERRY-GLAZED PUMPKIN PIE RECIPE - SPRINGBROOK CRANBERRY
From springbrookcranberry.ca
PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE | PUNCHFORK
From punchfork.com
HEATHER'S REVIEWED RECIPES: PUMPKIN CHEESECAKE WITH CRANBERRY …
From reviewedrecipes.blogspot.com
RECIPE: PUMPKIN GRAND MARNIER CHEESECAKE WITH A POLENTA CRUST ...
From edibletcetera.com
PUMPKIN CHEESECAKE PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PUMPKIN CHEESECAKE RECIPES
From allrecipes.com
PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE | RECIPE | PUMPKIN ...
From pinterest.com
BEST PUMPKIN DESSERT RECIPES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
PUMPKIN PIE WITH GRAHAM CRACKER CRUST - MIDWESTERN HOMELIFE
From midwesternhomelife.com
MINI PUMPKIN CHEESECAKES AND BRITTLE: GET THE RECIPES!
From today.com
PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE – RECIPES NETWORK
From recipenet.org
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