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.
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 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.
BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
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 WITH BROWN SUGAR & BOURBON CREAM
Posted for safekeeping. This is from America's Test Kitchen, and according to my co-worker it's not only the best pumpkin cheesecake recipe he's ever had, but also the best cheesecake period. "Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be make up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on it's own, bu the Brown Sugar and Bourbon Cream is a grand addition" Also want to note, don't let the number of steps scare you off, most of them indicate technique, not actual extra steps as is the way of America's Test Kitchen.
Provided by I Cook Therefore I
Categories Cheesecake
Time 2h
Yield 1 9-inch cake, 12-16 serving(s)
Number Of Ingredients 24
Steps:
- For the Crust:.
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
- Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
- Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
- Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
- Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
- Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
- For the Filling:.
- Bring about 4 quarts of water to a simmer in a stockpot.
- Whisk the sugar, spices, and in a small bowl; set aside.
- To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
- Spread pumpkin on paper towels in a roughly even layer.
- Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
- Peel back the top layer of towels and discard.
- Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
- In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
- Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
- Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
- Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
- Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
- Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
- Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
- Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
- Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
- Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
- Cool until water is just warm, about 45 minutes.
- Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
- Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
- For the Cream Topping:.
- In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
- Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
- When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.
PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM
Steps:
- Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
- Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
- Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
- Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.
CLASSIC PUMPKIN CHEESECAKE
A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 12
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 SPICE CHEESECAKE
Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Provided by Kraft Heinz
Yield 16 servings
Number Of Ingredients 8
Steps:
- 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-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.
PUMPKIN SPICED CHEESECAKE
Combine mashed cooked fresh pumpkin, pumpkin pie spice and cream cheese for a wonderful Pumpkin Spiced Cheesecake. This nutty, gingersnap-crusted Pumpkin Spiced Cheesecake recipe is perfect for fall or around the holidays. Switch up your regular cheesecake for this sweet option.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 140 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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
NO-BAKE LAYERED PUMPKIN SPICE CHEESECAKE
This is my family's favorite version of pumpkin pie. Top the cake off with more whipped topping if you like.
Provided by mightymight81
Categories Pumpkin Cheesecake
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
- Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
- Refrigerate for at least 30 minutes, or until ready to serve.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 37.8 g, Cholesterol 30.8 mg, Fat 20.6 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 10.8 g, Sodium 335.3 mg, Sugar 27.4 g
SPICED PUMPKIN SWIRL CHEESECAKE
This is an irresistible holiday treat. I found this recipe in a cooking club of America magazine. Check out my holiday menu for some other holiday ideas.
Provided by SaffronMeSilly
Categories Cheesecake
Time 1h39m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 728.8, Fat 60.1, SaturatedFat 26.6, Cholesterol 193.8, Sodium 376.3, Carbohydrate 40.2, Fiber 3.7, Sugar 32.4, Protein 12.4
PUMPKIN SPICE CHEESECAKE BARS
This is what everyone asks me to bring to gatherings, no matter the season. These are easy and fabulous. Add a dollop of Cool Whip® on top (optional). Store in the refrigerator.
Provided by Jandeebee
Time 1h25m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice in a bowl; mix on low speed until crumbly. Press into the bottom of a jelly roll pan.
- Beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust.
- Bake in the preheated oven until set, about 35 minutes. Let cool completely, about 30 minutes. Cut into bars and chill until ready to serve.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 56.2 g, Cholesterol 125.4 mg, Fat 25.5 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 11.9 g, Sodium 535.1 mg, Sugar 43.2 g
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
PUMPKIN SPICE CHEESECAKE
Serve up a fall twist on a year-round favorite when you make and share Pumpkin Spice Cheesecake this autumn! This delicious Pumpkin Spice Cheesecake will be your family's new favorite fall dessert recipe.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 7h
Yield 16 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SPICED PUMPKIN CHEESECAKE CUPCAKES
These are perfect for the office or if you are having a large party at home. They are perfectly sized!
Provided by TheMadBaker313
Categories Fruits and Vegetables Vegetables Squash
Time 1h33m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
- Combine cream cheese, pumpkin puree, sugar, egg whites, cinnamon, nutmeg, ginger, and cloves in a large bowl; mix until well blended and no lumps remain.
- Place 1 vanilla wafer in the bottom of each lined cup. Scoop in batter using an ice cream scoop, filling each cup approximately 3/4 full.
- Bake in the preheated oven until set, 23 to 26 minutes. Transfer to a wire rack and let cool, about 1 hour.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.5 g, Cholesterol 10.6 mg, Fat 4.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 122.1 mg, Sugar 4.9 g
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.)
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From instructables.com
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From sugarhero.com
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From theflavorbender.com
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From sallysbakingaddiction.com
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From atasteofkoko.com
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From samanthaseeley.com
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