Pumpkin Ginger Cheesecake Food

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

NO-BAKE PUMPKIN CHEESECAKE

Steps:

• For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
• For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
• In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

PUMPKIN GINGER CHEESECAKE PIE

Steps:

• Make gingersnap crumb crust and reserve.
• Put oven rack in middle position and preheat oven to 350°F.
• Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
• Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
• Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.

THE CHEESECAKE FACTORY'S PUMPKIN GINGER CHEESECAKE

Steps:

• Set oven to 350 degrees (300 degrees for convection-bake oven).
• Prepare a 10-inch springform pan.
• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
• Press the mixture into the bottom of the pan.
• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
• Add in eggs one at a time and beat the mixture until fluffy.
• Stir in pumpkin puree, ginger, cinnamon and cloves.
• Remove the whipped cream from the refrigerator and lightly whisk to reblend.
• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
• Pour the mixture into preapred crust.
• Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
• Bake for 60-70 minutes.
• Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
• Remove the sides of the springform pan.
• Just before serving place the pecan halves on top of the cheescake in a ring around the edges.

PUMPKIN CHEESECAKE

Steps:

• Put the pumpkin puree in a 2-quart saucepan over medium heat and bring to a simmer. CookThe puree is cooked to evaporate some of the moisture and concentrate the sugars., stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove from heat and add the ginger, nutmeg, and dark brown sugar. Set aside to cool to room temperature, approximately 1 hour.
• Heat oven to 300°F.
• Cut a parchment paper circle and a long strip to fit the bottom and sides of a 9-by-3-inch cake pan. Brush the bottom and sides of the pan with melted butter. Adhere the parchment pieces to the bottom and sides of the pan.
• Prepare the crust by placing the ginger cookies, dark brown sugar, and salt into the bowl of a food processor and process into a fine crumb, 1 to 2 minutes.
• With the food processor running, drizzle in the melted butter. Once all the butter has been added, stop the food processor and pulse until the butter is well-incorporated, 3 to 4 pulses.
• Press the crust mixture into the bottom of the parchment-lined pan using a weighted glass. Bake for 15 minutes. Then cool for at least 10 minutes on a cooling rack.
• Combine the eggs and vanilla in a small mixing bowl. Bring two quarts of water to a boil in an electric kettle.
• Beat the cream cheese in a stand mixer with the paddle attachment for 10 seconds on low speed. Add the prepared pumpkin mixture and mix on low for 30 seconds. Stop and scrape down the sides of the bowl. Turn the mixer up to medium, and beat until the mixture is lump free, 1 to 2 minutes.
• With the mixer still on medium speed, slowly pour in half of the egg mixture. Stop and scrape down the sides of the bowl. Add the rest of the egg mixture and mix until completely combined. Pour the filling into the cooled crust.
• Line a roasting pan with a kitchen towel. Place the cheesecake to one side of the roasting pan and pour the boiling water in on the other side. Center the cheesecake in the roasting pan and bake for 2 hours. Turn the oven off and open the door for 1 minute. Close the door for 30 minutes.
• Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. Do not attempt to remove the water bath with the cheesecake in it from the oven, unless you like water in your cheesecake.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Run a small offset spatula around the cheesecake to free the parchment and remove it. Place a piece of wax paper atop the cake and invert a large plate or the bottom of a spring-form pan on top of it. Flip the whole cheesecake over and remove the cake pan. Remove the parchment paper and place a cardboard cake circle or large plate on the bottom of the cake. Flip the whole thing over again and remove the wax paper.
• To slice, place your knife (the longest and thinnest blade you've got) into a hot water bath and wipe dry each time you make a pass through the cake. Cut into 12 slices.
• Store in the fridge, covered, for up to 1 week.

CLASSIC PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
• Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
• Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
• Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
• Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

PUMPKIN CHEESECAKE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
• Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
• To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
• Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
• Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
• Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
• Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
• Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
• Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.

PUMPKIN CHEESECAKE

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.

PUMPKIN GINGER CHEESECAKE

Steps:

• Crust:.
• Put oven rack in middle position and preheat oven to 350°F Lightly butter pie plate.
• Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
• Filling.
• Put oven rack in middle position and preheat oven to 350°F.
• Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
• Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
• Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.