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.
PUMPKIN CHEESECAKE
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
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
DELUXE PUMPKIN CHEESECAKE
Over the years, this has become my favorite recipe for pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. , Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , If desired, garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.
Nutrition Facts : Calories 500 calories, Fat 35g fat (18g saturated fat), Cholesterol 155mg cholesterol, Sodium 390mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
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CREAMY PUMPKIN CHEESECAKE RECIPE - PRETTY. SIMPLE. SWEET.
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- Make the crust: Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.
- In a medium bowl, mix together crumbs, sugar, cinnamon and ginger until combined. Add melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the filling.
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