RICH AND CREAMY CHEESECAKE
Steps:
- Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
- Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
RICH AND CREAMY PUMPKIN CHEESECAKE
This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
- Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin, cream, vanilla and spices and beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
RICH PUMPKIN CHEESECAKE
Make and share this Rich Pumpkin Cheesecake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Cheesecake
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375'F.
- For crust, combine cake mix and melted butter in large bowl; press into bottom of ungreased 10-inch springform pan.
- For filling, combine cream cheese and sweetened condensed milk in large bowl.
- Beat with electric mixer at high speed for 2 minutes.
- Add pumpkin, eggs and pumpkin pie spice. Beat at high speed 1 minute. Pour over prepared crust in pan.
- Bake at 375'F for 65 to 70 minutes or until set. Cool completely on rack.
- Refrigerate 2 hours.
- Loosen cake from sides of pan; remove sides of pan.
- For topping, preheat oven to 300'F.
- Toast almonds on baking sheet at 300'F 4 to 5 minutes or until fragrant and light golden brown.
- Cool completely.
- Beat cream in medium bowl until soft peaks form.
- Gradually add sugar; beat until stiff peaks form.
- Spread over top of chilled cake. Garnish with toasted almonds.
- Refrigerate until ready to serve. Tip: To prepare in a 13x9 inch pan, bake at 350'F for 35 minutes or until set.
Nutrition Facts : Calories 941.7, Fat 65.7, SaturatedFat 34.1, Cholesterol 254.4, Sodium 762.1, Carbohydrate 77.1, Fiber 1.7, Sugar 53.5, Protein 15.3
PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE
This Pumpkin Pecan Cheesecake has all of your favorite pumpkin pie flavors in an ultra-rich cheesecake. The gooey caramel topping and crunchy pecans add texture and a decadent flair to the dessert. The rich, creamy cheesecake gets baked on a crisp vanilla cookie crust enriched with warm pumpkin pie spices.
Provided by Pat Nyswonger
Categories Desserts
Time 1h36m
Number Of Ingredients 15
Steps:
- Adjust the oven rack to lower-middle position and heat the oven to 350°F.
- Coat the inside rim of a large 10-inch springform pan with butter. Cut a 3-1/2 inch strip of parchment paper to line the inside edge of the pan forming a collar that extends past the top of the pan. Spray the paper and the pan bottom with oil spray.
- Place the cookies in a food processor and pulse until they break into fine crumbs. Add the butter over the top and pulse to combine.
- Tip the mixture into the prepared pan and press against the bottom of the pan. Transfer to the oven and bake for 10 minutes, then remove and cool on a wire rack.
- Reduce the oven temperature to 325°F.
- Bring a pot of water to a simmer. You will use this for a water bath.
- Add the cream cheese to a mixing bowl and beat on medium speed for 1 minute to break up the cream cheese. (You can use a stand mixer or a handheld mixer).
- Stop the motor and scrape down the sides. Add the sugar to the cream cheese and mix on low speed until blended together about 1 minute. Stop the mixer and scrape the bowl, then add the vanilla. Beat on medium speed until creamy, about 3 minutes. Be sure to stop the mixer at least twice during this time to scrape down the bottom and sides of the bowl.
- Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated.
- Break the eggs into a dish and whisk to break them up, being careful to not create bubbles.
- With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture. Mix until the eggs are well incorporated. Scrape down the sides and bottom of the bowl. Continue adding, mixing and scraping the bowl with the remaining eggs. Mix the eggs just until they are well blended. Keep the mixer speed on low to prevent incorporating air into the batter.
- In order to make the springform pan leak-proof, set the pan into an oven-proof bag. You can use either a large turkey bag or a crockpot liner. Roll the excess of the bag up so it comes to the edge of the springform pan and tie it with a twisty to secure it.
- Pour the cheesecake batter into the crust, smoothing out the top. Set the springform pan into a larger pan such as a roasting pan and transfer to the middle rack of the oven.
- Carefully, pour the hot water into the larger pan so the water reaches halfway up the side of the springform pan.
- Bake the cheesecake for 60 to 75 minutes or until the center of the cheesecake is slightly wobbly. If you have an instant-read thermometer it should read 145-150°F.
- Remove the pan from the oven and let the cheesecake cool in the pan of hot water. When the water has cooled transfer the springform pan to a wire rack to finish cooling, then drape with plastic wrap and place in the refrigerator for at least 6 hours. Overnight is best.
- Transfer the cheesecake to the work surface, unsnap the hinge on the side of the pan and lift off the rim of the pan. Gently peel away the parchment paper around the side of the cake.
- To transfer the cake to a cake plate or pedestal, use a large cake lifter or a long, thin knife to slide between the metal pan bottom and the cake, working it loose as you turn the cake. A turntable is very useful here. Use the cake lifter or a wide spatula to lift the cake onto the serving plate.
- When ready to serve, spread 1 cup of salted caramel sauce over the top of the cake and sprinkle with the toasted chopped pecans and whole pecans.
- Slice the cake with a thin knife dipped into hot water.
Nutrition Facts : Calories 504 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 29 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 292 milligrams sodium, Sugar 48 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
More about "rich pumpkin cheesecake food"
BEST PUMPKIN CHEESECAKE RECIPE - CREAMY PUMPKIN CHEESECAKE
From goodhousekeeping.com
Cuisine AmericanTotal Time 2 hrsServings 16Calories 310 per serving
- Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs and sugar.
- Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later.
RICH PUMPKIN CHEESECAKE WITH CAKE MIX CRUST RECIPE ...
From cdkitchen.com
Servings 12Calories 725 per servingTotal Time 3 hrs
PUMPKIN CHEESECAKE (MADE FROM SCRATCH ... - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (7)Calories 498 per servingCategory Dessert
- Preheat the oven to 350°F and line a 9" Springform pan with parchment paper. Wrap a large piece of tin foil around the bottom and part way up the sides of the pan.
PUMPKIN SWIRL CHEESECAKE - HOLIDAY DESSERT RECIPE
From thecreativebite.com
5/5 (3)Category DessertServings 12Total Time 1 hr 20 mins
- In a large bowl, combine the graham crackers, pecans, sugar and butter until the mixture is moist. Press into the bottom and edges of a non-stick 10 inch spring form pan. Bake 10 minutes at 350° and remove from oven.
- In a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream just until mixed. Reserve 1 1/2 c. cheesecake batter into a small bowl.
PUMPKIN CHEESECAKE RECIPE - I HEART EATING
From ihearteating.com
5/5 (1)Total Time 9 hrs 15 minsCategory DessertCalories 200 per serving
24 BEST THANKSGIVING CHEESECAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-24Category Desserts, Recipe Roundup
- Pecan Pie Cheesecake. If one look at this pecan pie cheesecake doesn’t make you drool, then you and I are not the same. The crust is phenomenal and contains cinnamon and crushed pecans.
- Pumpkin Cheesecake. Any pumpkin lover can tell you that this bright orange pumpkin cheesecake is a must-have for Thanksgiving. It has the perfect balance of sweetness and tanginess, as all good cheesecakes do, and the pumpkin pie spice and pumpkin puree make it taste and smell fantastic.
- Turtle Cheesecake. Turtle cheesecake may not be the ultimate in cheesecake decadence, but it’s got to at least be in the top five. This dessert is 100% over the top, and I’m 110% here for it.
- Caramel Apple Cheesecake. This gorgeous caramel apple cheesecake looks like a beautiful flower, is packed with an insane amount of caramel and apple yumminess, and delights the tongue with a cinnamon kick.
- Apple Crisp Cheesecake. The apple crisp cheesecake tastes remarkably similar to the caramel apple cheesecake. After all, they both contain apples, caramel sauce, cheesecake filling, and cinnamon.
- No-Bake Pumpkin Cheesecake. When it comes to the busiest cooking holidays of the year – Thanksgiving and Christmas – is there anything better than no-bake desserts?
- Browned Butter Pecan Cheesecake. The browned butter pecan cheesecake may not be quite as decadent as the turtle cheesecake, but it’s pretty darned close.
- Caramel Macchiato Cheesecake. If you’re a bit of a Starbucks caramel macchiato addict, this cheesecake is the one for you. Besides the usual cheesecake ingredients, you’ll also add espresso and vanilla extract.
- Maple Cheesecake. This one may look like a simple smooth and creamy cheesecake, but there’s more going on than you‘d first suspect. For example, you’ll infuse the crust with crushed walnuts and brown sugar for a rich, nutty flavor.
- Spiced Pumpkin Cheesecake with Caramel Sauce. I know what you’re thinking: “Another pumpkin cheesecake!!!!???” I can’t help it. I love pumpkin desserts, and each of these recipes is just a smidge different from the others.
VEGAN PUMPKIN CHEESECAKE ICE CREAM IS SWEET, RICH, AND ...
From godairyfree.org
Cuisine AmericanCategory DessertServings 6Total Time 10 mins
THE BEST PUMPKIN CHEESECAKE | BUTTERNUT BAKERY
From butternutbakeryblog.com
5/5 (4)Total Time 456579 hrs 8 mins
PUMPKIN CHEESECAKE BARS | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
5/5 (2)Total Time 13 hrs 40 minsCategory DessertCalories 624 per serving
THIS PUMPKIN CHEESECAKE RECIPE IS FULL OF FALL FLAVORS ...
From pinterest.ca
Estimated Reading Time 1 min
PUMPKIN CHEESECAKE MOUSSE - HUNGRY FOODIE
From hungryfoodie.com
Cuisine AmericanTotal Time 15 minsCategory Dessert Recipes
PUMPKIN CHEESECAKE BARS - EASY DESSERT RECIPES
From easydessertrecipes.com
5/5 (2)Total Time 4 hrs 50 minsCategory DessertCalories 452 per serving
RICH & CREAMY PUMPKIN PIE CHEESECAKE | A DELICIOUS FALL ...
From thepurplepumpkinblog.co.uk
Cuisine CheesecakesTotal Time 3 hrs 5 minsCategory RecipesCalories 654 per serving
BEST EASY PUMPKIN CHEESECAKE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (4)Category DessertCuisine AmericanCalories 565 per serving
PUMPKIN CHEESECAKE WITH CANDIED PECANS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
Cuisine AmericanCategory DessertServings 12Total Time 2 hrs 20 mins
30 BEST CHEESECAKE RECIPES FOR THE MOST INDULGENT DESSERT ...
From insanelygoodrecipes.com
5/5 (1)Category Desserts, Recipe Roundup
PUMPKIN GINGERSNAP CHEESECAKE | RECIPE | PUMPKIN RECIPES ...
From pinterest.ca
4.8/5 (5)Servings 12
PUMPKIN CHEESECAKE WITH BISCOFF COOKIES - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
Servings 8Total Time 55 minsCategory Dessert
ERIC AKIS: PUMPKIN CHEESECAKE A THANKSGIVING CROWD-PLEASER ...
From timescolonist.com
Author Eric Akis
NO-BAKE PUMPKIN CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Cuisine AmericanTotal Time 8 hrs 10 minsCategory DessertCalories 379 per serving
THE BEST PUMPKIN CHEESECAKE RECIPE | BEYOND FROSTING
From beyondfrosting.com
Servings 10Total Time 8 hrsCategory DessertCalories 653 per serving
NO-BAKE PUMPKIN CHEESECAKE MOUSSE - FLAVOR MOSAIC
From flavormosaic.com
Ratings 10Calories 566 per servingCategory Dessert
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE | FOODS GEEK
From foodsgeek.com
RICH, DECADENT (AND SEXY) PUMPKIN CHEESECAKE WITH WALNUT ...
From cltampa.com
RICH PUMPKIN CHEESECAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RICH AND CREAMY PUMPKIN CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN CHEESECAKE RECIPES - PAGE 2 - BETTYCROCKER.COM
From bettycrocker.com
PUMPKIN CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
RICH PUMPKIN CHEESECAKE : COOKINGRECIPESDAILY
From reddit.com
RICH PUMPKIN CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
CHEESECAKE RECIPES ARCHIVES - DINNER, THEN DESSERT
From dinnerthendessert.com
CHEESECAKE - ADVICE, TIPS, RECIPES AND MORE - CHOWHOUND
From chowhound.com
PUMPKIN CHEESECAKE RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN CHEESECAKE RECIPE - A SIMPLE AND LOW-CARB RECIPE
From healthyrecipes101.com
PUMPKIN CHEESECAKE BARS RECIPE-HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE – EASYCUCINA.NET
From easycucina.net
GOURMET MAGAZINE PUMPKIN CHEESECAKE RECIPE - ALL ...
From therecipes.info
PUMPKIN CHEESECAKE RECIPES - BETTER HOMES & GARDENS
From bhg.com
RICH PUMPKIN CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE - FOOD RECIPE
From foodrecipe.news
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