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.
ALMOST-FAMOUS PUMPKIN CHEESECAKE
What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
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
More about "ginas pumpkin cheesecake recipes"
PUMPKIN CHEESECAKE RECIPE - NATASHA'S KITCHEN
Web Oct 7, 2014 2. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp …
From natashaskitchen.com
5/5 Total Time 1 hr 30 minsCategory DessertCalories 565 per serving
From natashaskitchen.com
5/5 Total Time 1 hr 30 minsCategory DessertCalories 565 per serving
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
NO BAKE PUMPKIN CHEESECAKE - SKINNYTASTE
Web Oct 8, 2015 Protein:2.5 Carbs:21 Fat:10 Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices.
From skinnytaste.com
From skinnytaste.com
CLASSIC PUMPKIN CHEESECAKE | MY BAKING ADDICTION
Web Nov 9, 2020 Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray. In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and …
From mybakingaddiction.com
From mybakingaddiction.com
EASY PUMPKIN CHEESECAKE | COOKIES AND CUPS
Web Sep 20, 2019 Crust. Preheat oven to 350°F. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Press the mixture into the bottom and up the sides of 9-inch …
From cookiesandcups.com
From cookiesandcups.com
GINA'S PUMPKIN CHEESECAKE | RECIPE | CHEESECAKE …
Web Dec 28, 2012 - Gina Neely shares her recipe for Gina's Pumpkin Cheesecake for Food Network.
From pinterest.com
From pinterest.com
GINA'S PUMPKIN CHEESECAKE | PUNCHFORK
Web Gina's Pumpkin Cheesecake, a vegetarian recipe from Food Network. 5 hrs 40 mins · 18 ingredients · Makes 8 to 10 servings · Recipe from Food Network Gina's Pumpkin Cheesecake | Punchfork
From punchfork.com
From punchfork.com
GINA’S PUMPKIN CHEESECAKE – RECIPES NETWORK
Web 1 cup heavy cream, chilled 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon
From recipenet.org
From recipenet.org
MINI PUMPKIN CHEESECAKES RECIPE - SOUTHERN LIVING
Web Nov 13, 2022 7 Reviews Get ready to kickstart your fall with these creamy, pumpkin-spiced delights. By Southern Living Test Kitchen Updated on November 13, 2022 Rate It Photo: Alison Miksch; Food Stylist: Karen …
From southernliving.com
From southernliving.com
GINA'S PUMPKIN CHEESECAKE | RECIPE | PUMPKIN CHEESECAKE RECIPES ...
Web Oct 26, 2020 - Gina Neely shares her recipe for Gina's Pumpkin Cheesecake for Food Network.
From pinterest.com
From pinterest.com
GINA'S PUMPKIN CHEESECAKE | RECIPE | CHEESECAKE RECIPES
Web Every bit as good or better than Cheesecake Factory's seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that's high, dense, rich, and full of the best fall flavors. On …
From pinterest.com
From pinterest.com
GINA'S PUMPKIN CHEESECAKE | RECIPE | PUMPKIN CHEESECAKE RECIPES ...
Web Sep 18, 2019 - Gina Neely shares her recipe for Gina's Pumpkin Cheesecake for Food Network. ... Sep 18, 2019 - Gina Neely shares her recipe for Gina's Pumpkin …
From pinterest.com
From pinterest.com
GINA'S PUMPKIN CHEESECAKE | GRANDMAMABARB | COPY ME THAT
Web 4 (8-ounce) packages cream cheese, room temperature. 1 3/4 cups sugar. 1 (15-ounce) can pumpkin. 5 large eggs. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon ground ginger. …
From copymethat.com
From copymethat.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE
Web Nov 19, 2022 Pulse until the crumbs are fine. Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes. Set the crust aside to …
From onceuponachef.com
From onceuponachef.com
GINA'S PUMPKIN CHEESECAKE RECIPE | THE NEELYS | FOOD NETWORK
Web Gina's Pumpkin Cheesecake 217 Reviews Level: Easy Total: 5 hr 40 min Prep: 15 min Inactive: 4 hr Cook: 1 hr 25 min Yield: 8 to 10 servings Nutrition Info Save Recipe …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
IN THE KITCHEN WITH GINA - NO-BAKE PUMPKIN CHEESECAKE
Web This no-bake pumpkin cheesecake, is quick, easy, and great for making ahead and sharing. What is your favorite cheesecake recipe? This recipe comes from the ...
From youtube.com
From youtube.com
PUMPKIN CHEESECAKE SQUARES - GINA'S GOURMET - YOUTUBE
Web Oct 21, 2020 Today is National Pumpkin Cheesecake Day. A great way to celebrate is my Pumpkin Cheesecake Squares recipe. Easy and deliciousness in every bite of …
From youtube.com
From youtube.com
GINA'S PUMPKIN CHEESECAKE | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
Web Crust: 30 squares gingersnap cookies 6 tablespoons (3/4 stick) unsalted butter, melted Filling: 4 (8-ounce) packages cream cheese, room temperature
From keeprecipes.com
From keeprecipes.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD …
You'll also love