Snappy Pumpkin Cheesecake Recipes

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
• Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
• Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
• Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
• Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
• Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
• For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
• To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

Steps:

• Set aside filling mix packet from cheesecake. Combine the contents of the crust mix packet with butter and sugar. Press onto the bottom and up the sides of a 9-in. pie plate. Refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the contents of filling mix packet, milk, pumpkin, cinnamon and cloves. Beat on medium speed for 3 minutes. , Pour into the crust. Chill at least 1 hour. Top with whipped topping and sprinkle with cinnamon if desired.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.

Steps:

• 1. Place a greased 9-in springform pan on a double thickness of heavy-duty foil (about 18-in square). Securely wrap foil around pan; set aside.
• 2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake at 325 degrees for 9-11 minutes or until set. Cool on wire rack.
• 3. Meanwhile, in a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
• 4. Place 1 cup filling in a small bowl, set aside; stir the pumpkin, cinnamon, nutmeg and remaining sugar into the larger mixing bowl. Remove 3/4 cup of this pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling from the small bowl that was set aside in the beginning. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl.
• 5. Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from the water bath. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish if desired.

Steps:

• In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool. , In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. , Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

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.

Steps:

• In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

Steps:

• 1. Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
• 2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake for 9 to 11 minutes. Cool on wire rack.
• 3. In large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
• 4. Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
• 5. Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull.
• 6. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• 7. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping, if desired.

Steps:

• Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan and set aside.
• In a small bowl, combine cookie crumbs and pecans and stir in butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake at 325 for 9 to 11 minutes or until set. Cool on a wire rack.
• Meanwhile, in a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in the vanilla. Add eggs and beat on low speed just until combined.
• Place 1 cup filling in a small bowl and stir in pumpkin, cinnamon, nutmeg, and remaining sugar.
• Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust and top with the plain filling. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl.
• Place pan in a large baking pan and add 1 inch of hot water to larger pan. Bake for 50 to 60 minutes or until center is just set and top appears dull.
• Remove springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour or longer.
• Refrigerate overnight.
• Remove sides of pan.
• Garnish with whipped topping and cookie wedges if desired.