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 HAZELNUT CHEESECAKE
Make and share this Pumpkin Hazelnut Cheesecake recipe from Food.com.
Provided by Steve P.
Categories Cheesecake
Yield 1 Cheesecake
Number Of Ingredients 17
Steps:
- Combine ginger snaps and sugar in food processor and process until fine.
- With machine running, add melted butter and process until crumbly.
- Pat into bottom of 9-inch spring-form pan.
- Freeze for 20 minutes.
- In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth.
- Pour into prepared crust and bake at 350F for 45 minutes.
- Meanwhile, whisk together the sour cream, confectioners sugar and Frangelico for topping.
- Carefully pour over top of hot cake, smoothing with a spatula.
- Bake for 10-15 minutes longer or until edges begin to bubble.
- Remove from oven, cool completely and refrigerate overnight.
- To serve, run a small knife around the edge of the cake and then release the spring form.
- Transfer to serving platter.
- Decorate with whipped cream and whole hazelnuts.
- Leave cake at room temperature for 45 minutes before serving to improve flavor.
Nutrition Facts : Calories 5484, Fat 389.7, SaturatedFat 230.3, Cholesterol 2002.9, Sodium 3760, Carbohydrate 424.1, Fiber 7.4, Sugar 270, Protein 95.6
PUMPKIN FRANGELICO CHEESECAKE
Pumpkin and hazelnut-flavored Frangelico ... what a delicious fall flavor for cheesecake! From bakespace.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.
- Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, almost 55 minutes.
- Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
- Let stand at room temperature for 30 minutes before serving.
FRANGELICO CHEESECAKE
Make and share this Frangelico Cheesecake recipe from Food.com.
Provided by Ina Pickle
Categories Cheesecake
Time 1h10m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Blend all ingredients at low speed.
- Pour into ready-made piecrust.
- Bake for 40-50 minutes.
- Chill 2 to 3 hours.
- Top with raspberries or boysenberries.
Nutrition Facts : Calories 578.5, Fat 46.6, SaturatedFat 26.3, Cholesterol 204.1, Sodium 464.2, Carbohydrate 29.8, Fiber 0.2, Sugar 19.2, Protein 11.6
FRANGELICO (HAZELNUT) CHEESECAKE
Rich and creamy hazelnut flavored cheesecake with chocolate accents. Best served with Frangelico flavored and slightly sweetened whipped cream. Enjoy!
Provided by heidi
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake, 20 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack in the middle of the oven.
- Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
- Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
- Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
- Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
- Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
- Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.
Nutrition Facts : Calories 316.5, Fat 23, SaturatedFat 12.9, Cholesterol 109.8, Sodium 172.3, Carbohydrate 22.8, Fiber 0.7, Sugar 15.4, Protein 6.2
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