Pumpkin Swirl Cheesecake Tart Food

PUMPKIN-SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
• Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
• Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

PUMPKIN-SWIRL CHEESECAKE TART

Steps:

• Prepare and bake the Pastry Crust in a 9-inch round removable-bottom tart pan.
• Cool crust completely on a wire rack.
• Preheat oven to 300º.
• Combine 1/2 cup condensed milk and the cream cheeses in a medium bowl; beat at medium speed of a mixer until smooth.
• Add vanilla, salt, 1 egg, and egg white; beat until combined.
• Spoon 1/2 cup cream cheese mixture into a small bowl; add 1/4 cup condensed milk, 1 egg, pumpkin, cinnamon, ginger, and allspice, stirring well with a whisk.
• Pour remaining cream cheese mixture into prepared crust.
• Pour pumpkin mixture over cream cheese mixture; swirl together using a knife.
• Bake at 300º for 50 minutes.
• Turn oven off; cool tart in closed oven 45 minutes.
• Remove from oven; cool completely on a wire rack.
• Cover; chill.

PUMPKIN-SWIRL CHEESECAKE

Steps:

• Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
• Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

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 overbeat. 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.

PHILADELPHIA PUMPKIN SWIRL CHEESECAKE

Steps:

• MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
• Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
• BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
• REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Toast nuts: Spread in baking pan.
• Bake, in 350 oven, 8-10 minutes until lightly browned and papery skins begin to flake.
• Turn hazelnuts out onto a towel and rub off skins.
• Leave oven at 350.
• Wrap foil over bottom and halfway up out side of 8-inch springform pan to keep butter from dripping out.
• Lightly coat the 8-inch springform pan with cooking spray.
• Crust: break crackers into a food processor.
• Add hazelnuts, sugar and butter.
• Process until fine crumbs form.
• Press firmly over bottom and 1 1/2 inch up sides of prepared pan.
• Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth.
• On low speed, beat in sugar, cornstarch, vanilla, and sour cream, scrapping down sides of bowl often, until well blended.
• Add eggs and egg whites; beat just until mixed.
• Melt the chocolate chips according to the package directions.
• Add 1 1/2 cups of cheese mixture and stir until well blended.
• Stir pumpkin and spices into remaining cheese mixture until well blended.
• Reserve 1/4 C; pour rest into crust.
• Pour the chocolate mixture onto pumpkin pumpkin batter in a thick ring about 1/2 inch from sides of pan.
• Top with dollops of reserved 1/4 C pumpkin batter.
• Run a knife through both batters for a marble effect.
• Don't overdo or the effect will be muddied.
• Bake 1 hour 15 minutes or until wooden pick inserted 2 inches from center of cake comes out clean.
• Carefully run a knife around inside edge of pan to release cake.
• Cool on a wire rack, then cover and refrigerate in pan at least 4 hours or up to 1 week.
• Can be frozen up to 3 months.
• Thaw in refrigerator 2 days before serving.
• To serve: remove pan sides.
• Place on a serving plate.

PHILLY PUMPKIN SWIRL CHEESECAKE

Steps:

• PREHEAT oven to 325°F.
• Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.
• Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.
• BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

SPICED PUMPKIN-SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°. 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 pecans and brown sugar in a food processor; pulse until fine crumbs form. Add butter; pulse to combine. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake until light brown, 15-20 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 3/4 cup brown sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended., In another bowl, mix pumpkin, spices and remaining brown sugar. Stir in 1-1/2 cups of the cream cheese mixture., To layer, pour 1-1/2 cups plain cream cheese mixture over crust. Gently spread 1-1/3 cups pumpkin mixture over top. Repeat layers. Cut through layers with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of very hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL

Steps:

• For Crust:
• Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• For Filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
• Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

PUMPKIN CHEESECAKE TART WITH CRANBERRY GELEE

Steps:

• Preheat the oven to 325 degrees.
• Filling: 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.
• Put the crust on a large, sturdy baking sheet and set it in the oven.
• Pour the pumpkin custard into the crust.
• Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center.
• Cover the edge with foil if the crust starts to brown too much.
• Transfer to a rack and let cool completely.
• Gelee: In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes.
• Let cool.
• Transfer to a blender and puree until smooth.
• Strain the puree through a fine sieve.
• Rinse out the saucepan.
• Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved.
• Let cool.
• Stir in the orange juice and cranberry puree.
• In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
• Microwave for 10 seconds, or until completely melted.
• Whisk the gelatin into the cranberry mixture and pour the gelée over the pumpkin custard; shake it gently to even it out.
• Refrigerate the tart until set, at least 1 hour and up to 2 days.
• Remove the tart ring and serve.

SPICED PUMPKIN SWIRL CHEESECAKE

Steps:

• heat oven to 325. Wrap outside of 9 inch spring form pan with heavy-duty foil. Pulse pecans and 2 tbsp brown sugar in food processor until finely ground. Add melted butter; pulse just until combined. Press into bottom of pan. Bake 10-15 min or until set and dry. cool on wire rack.
• Beat cream cheese and 3/4 cup of the brown sugar in large bowl at medium speed just until blended. Beat in sour cream and vanilla. Add eggs one at a time, beating at low speed just until combined.
• Whisk pumpkin, remaining 1/4 cup brown sugar, cinnamon, ginger, cloves, and nutmeg in medium bowl. Whisk in 1 1/2 cups of cheesecake mixture.
• Spoon half of the remaining plain cheesecake mixture into crust. Top with half of the pumpkin filling. Repeat (do not spread evenly for best swirls). With knife or metal spatula, gently swirl through batter to achieve a marbled effect. Place spring form pan in large shallow roasting or broiler pan; add enough hot tap water to come halfway up sides of spring form pan.
• Bake 60-70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid.
• Remove spring form pan from roasting pan; remove foil. Cook on wire rack to room temperature. Refrigerate, uncovered, overnight. Store in refrigerator.

PUMPKIN SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
• Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

PUMPKIN SWIRLED CHEESE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
• In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
• Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
• Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.