SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Categories Bourbon Cheese Nut Bake Thanksgiving Cream Cheese Pecan Spice Pumpkin Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
- For filling:
- Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
- Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
- For sauce:
- Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
- Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018
Yield 12-16 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
- Make the filling:
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
SPICED PUMPKIN CHEESECAKE (BON APPéTIT MAGAZINE)
This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!
Provided by blucoat
Categories Cheesecake
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 518.5, Fat 39.7, SaturatedFat 20.7, Cholesterol 148.8, Sodium 284.8, Carbohydrate 34.2, Fiber 1.3, Sugar 26.3, Protein 9
SPICED PUMPKIN CHEESECAKE
This needs to chill overnight, so plan accordingly.
Categories Cake Milk/Cream Food Processor Mixer Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 17
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.
SPICED PUMPKIN CHEESECAKE
This recipe courtesy of Bon Appetit, October 2002. This needs to chill overnight, so plan accordingly.
Provided by Juenessa
Categories Cheesecake
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 533.8, Fat 39.4, SaturatedFat 24.1, Cholesterol 173.4, Sodium 308.6, Carbohydrate 39, Fiber 0.7, Sugar 31.7, Protein 8.5
PUMPKIN SPICE CHEESECAKE
My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Desserts
Time 3h10m
Yield 12 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CHEESECAKE IN A PECAN CRUST
This is from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. You can use any kind of cookie crumbs you like for the crust; this year I used Keebler Cashew Shortbread Sandies and they were fabulous.
Provided by Chocolatl
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
- Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, sugar, vanilla and spice, and beat until well blended.
- Add eggs one at a time, beating just until blended after each addition.
- Pour filling into crust (filling will extend above crust).
- Bake until top is golden and center is softly set, about 1 1/4 hours.
- Cool on rack.
- Cover and chill overnight.
- Remove pan sides.
- Garnish cake with chopped pecans.
Nutrition Facts : Calories 775.3, Fat 53, SaturatedFat 25.7, Cholesterol 188.1, Sodium 461.7, Carbohydrate 66, Fiber 2, Sugar 30.8, Protein 11.9
STRAWBERRY CHEESECAKE BON BONS
These are dainty little dessert treats that can be whipped up in a jiffy. Make for two for a romantic dessert, or spend the day making a batch for a dinner party. :) We created these treats from Recipe #244193. If you use a cheesecake that has a graham cracker crust, you can use that for the graham cracker crumbs and just add the sweet biscuits to that. For more chocolate flavor, after you put the crumb mixture on the strawberries, dip the bottoms in chocolate coating and allow to firm up. Enjoy!
Provided by 2Bleu
Categories Cheesecake
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
- Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
- Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.
Nutrition Facts : Calories 235.6, Fat 10.2, SaturatedFat 4.1, Cholesterol 22, Sodium 162.3, Carbohydrate 34.4, Fiber 1.7, Sugar 12.2, Protein 3.3
SPICED PUMPKIN-SWIRL CHEESECAKE
I have to give my husband credit for this cheesecake. He found a recipe like it and asked if I could make it for him. I always make it for his birthday, and my young daughter loves to help. -Monika Walsh, Monterey, California
Provided by Taste of Home
Categories Desserts
Time 2h5m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 483 calories, Fat 39g fat (18g saturated fat), Cholesterol 133mg cholesterol, Sodium 220mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.
SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Make this luscious dessert a day ahead. Cheesecake basics: • To avoid overbeating the filling, make sure that all of the ingredients are at room temperature. • For best results, use Philadelphia-brand cream cheese. • To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake. Bon Appetit - November 2005
Provided by Chef kitkat31
Categories Cheesecake
Time 1h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
- For filling:
- Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
- Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
- For sauce:.
- Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
- Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
SPICED PUMPKIN CHEESECAKE
Categories Cake Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 13
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.)
More about "spiced pumpkin cheesecake bon appétit magazine food"
PUMPKIN CHEESECAKE RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (5)Estimated Reading Time 4 minsServings 1
- Arrange a rack in center of oven; preheat to 350°. Pulse gingersnaps and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add butter and pulse until mixture is the consistency of wet sand. Transfer to springform pan. Using a measuring cup, press crumbs firmly into bottom and 2" up sides of pan. Bake crust until edges just start to take on color and is fragrant, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
- Meanwhile, toss pepitas, syrup, and remaining ½ tsp. salt in a medium bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a single layer. Bake brittle until pepitas are golden brown and syrup is bubbly, 15–20 minutes. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces.
- Do Ahead: Crust and brittle can be made 1 day ahead. Wrap crust with plastic and store at room temperature. Store broken brittle in an airtight container at room temperature.
- Purée pumpkin purée, eggs, egg yolks, raw sugar, pumpkin pie spice, ginger, and salt in a food processor until smooth and spices are evenly distributed. Scrape in vanilla seeds; reserve pod for another use. Add cream cheese and marscapone and pulse until smooth, thick, creamy, and no lumps of cheese remain. Remove processor bowl from base and tap bowl on counter several times to force any air bubbles to top of batter.
SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON …
From bonappetit.com
3.4/5 (40)Servings 12
- Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
- Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
- Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
- Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
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