Pumpkin Spiced Cheesecake Food

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

SPICED PUMPKIN CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
• Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
• Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

PUMPKIN SPICE CHEESECAKE

Steps:

• Heat oven to 325°F.
• Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

SPICED PUMPKIN CHEESECAKE (BON APPéTIT MAGAZINE)

Steps:

• Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
• Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
• Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat the oven to 325°F if using a silver 9-inch springform pan, or 300°F for a dark pan. Grease the pan with shortening and wrap bottom with foil to prevent leakage. Place a pan of hot water on the bottom shelf of the oven.
• Prepare the crust. In a small bowl, mix graham cracker crumbs, 2 tablespoons of sugar and the melted butter. Press the crumb mixture in the bottom of the pan. Bake the crust for 10 minutes. Cool completely at room temperature.
• Prepare the filling. In a small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; then set aside. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in the brown sugar and 2/3 cup of white sugar until smooth.
• Gradually beat in pumpkin mixture until smooth. On low speed, beat in 1 egg at a time just until blended.
• Pour filling into pan and bake 1 hour 20 minutes to 1 hour 30 minutes. The cake is done when a small circle about 3 inches wide in the middle of the cheesecake wiggles when the pan is tapped with a wooden spoon.
• Turn oven completely off and allow the cheesecake to cool gradually for 1 hour. Remove the cake from the oven, and using a knife, move between the cheesecake and the pan sides to loosen the cheesecake. Allow to cool at room temperature on a rack for an additional 30 minutes. Refrigerate 6 hours or overnight before serving.
• To serve, again move along the inside of the pan sides with a knife, and then carefully remove the side. Top with whipped cream, pecan halves, and drizzle with caramel sauce. Cut into 16 slices. Store covered in refrigerator.

PUMPKIN SPICED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream, pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

PUMPKIN SPICE CHEESECAKE

Steps:

• For crust: in bowl, mix 1 1/4 cups gingersnap cookie crumbs, 2 tablespoons sugar, and 3 1/2 tablespoons melted butter.
• Press onto the bottom of a greased 9-inch springform pan.
• Bake for 10 minutes at 350°F, then cool.
• For filling: beat 3 80z packages of softened creamed cheese, 1 cup light brown sugar, 3/4 cup sour cream, 1/2 teaspoons of almond extract, for 3 minutes.
• Beat in 3 large eggs until smooth.
• Stir in 1 cup of canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
• Pour into crust and bake for 55 to 60 minutes. Transfer to rack then cool for 5 minutes refrigerate and unmold the cheesecake.
• Garnish with ground cinnamon, whipped cream, or nutmeg and toasted pecans, if desired.

SPICED PUMPKIN CHEESECAKE

Steps:

• Make crust:
• Preheat oven to 350°F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
• Make filling:
• Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
• Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)