Pumpkin Harvest Cheesecake Recipes
PUMPKIN HARVEST CHEESECAKE
I got this from the Kraft web site a while ago. I love pumpkin and this is so great tasting. When you take the time to decorate it with the pecans and drizzled chocolate it is divine looking.
Provided by FrenchBunny
Categories Cheesecake
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat oven to 350°F.
- CRUST:.
- Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
- FILLING:
- Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
- In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
- Pour over crust and bake 50 - 55 minutes or until centre is just set.
- Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
- Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.
Nutrition Facts : Calories 473.3, Fat 35.1, SaturatedFat 19.8, Cholesterol 155.3, Sodium 409.3, Carbohydrate 33.5, Fiber 1.9, Sugar 24.7, Protein 8.9
HARVEST PUMPKIN CHEESECAKE
From the 1981 Philadelphia Cream Cheese Cookbook.
Provided by Stacia Osborn
Categories Pies
Time 1h50m
Number Of Ingredients 18
Steps:
- 1. Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.
- 2. Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.
- 3. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 325, 1 hour and 30 to 35 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill
HARVEST PUMPKIN CHEESECAKE
Make and share this Harvest Pumpkin Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in the butter.
- Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
- Bake at 350 degrees for 5 minutes.
- Cool on a wire rack.
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
- Add eggs, pumpkin and spices; beat just until combined.
- Pour into crust.
- Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
- Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Refrigerate until completely cooled (center will fall).
- Remove sides of pan just before serving.
- Garnish with whipped cream.
Nutrition Facts : Calories 371.7, Fat 26.5, SaturatedFat 14.6, Cholesterol 121.7, Sodium 292.8, Carbohydrate 29, Fiber 0.4, Sugar 23, Protein 5.8
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