SMART COOKIE'S SPIDERWEB PUMPKIN CHEESECAKE
Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there's one word that describes this cheesecake, it's 'chilling.'
Provided by Smart Cookie
Categories Fruits and Vegetables Vegetables Squash
Time 8h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.
- Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.
- Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.
- Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).
- Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.
- Pour about 1/2 of the batter into a different bowl and set aside.
- Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.
- Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.
- Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.
- Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.
- Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.
- Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.
- Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.
- Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.
Nutrition Facts : Calories 606.4 calories, Carbohydrate 48.1 g, Cholesterol 157 mg, Fat 43.2 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 23.1 g, Sodium 439.9 mg, Sugar 35.3 g
SPIDERWEB PUMPKIN CHEESECAKE
This spooky pumpkin cheese cake is a Halloween treat for all.
Provided by treen9499
Categories Desserts Cakes Pumpkin Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chocolate wafer crumbs and melted butter in a bowl; press onto the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Beat in eggs, one at a time, until just blended. Stir in pumpkin pie filling and cornstarch; pour over chocolate wafer crust.
- Bake in preheated oven until center is just set, 50 to 55 minutes.
- Spread sour cream over top of warm cheesecake; let cool.
- Melt chocolate and oil in a microwave-safe bowl in a microwave for 1 minute; stir until completely melted. Drizzle chocolate onto sour cream topping in a spiral pattern, starting from the center; draw a toothpick outward, from center to edges, through circles to form a web. Remove side of pan and serve.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 35.5 g, Cholesterol 126.9 mg, Fat 32.6 g, Fiber 3.5 g, Protein 7.9 g, SaturatedFat 19.1 g, Sodium 358.6 mg, Sugar 18.5 g
PUMPKIN-YOGURT CHEESECAKE
Creamy pumpkin cheesecake gets a good dose of Greek yogurt for a slightly tangier and denser version.
Provided by Food Network
Time 7h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
- Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
- Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
- Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SPIDERWEB PUMPKIN PANCAKES
Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these pancakes, baked using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix eggs, sugar, milk, oil and vanilla until well blended. Stir in remaining ingredients except syrup just until mixed.
- Line 1-quart pitcher or bowl with gallon-size resealable food-storage plastic bag. Pour batter into bag; seal bag, pressing out air.
- Heat large nonstick electric griddle to 375°F or heat 12-inch nonstick skillet over medium heat.
- Grease hot griddle with oil. Cut 1/4-inch hole in one bottom corner of bag. For each pancake, gently squeeze bag to pipe about 2 tablespoons batter onto hot griddle in 4-inch spider web shape. Cook 1 to 2 minutes or until pancakes are puffed and dry around edges. Turn pancakes; cook about 1 minute longer or until other side is golden brown. Serve with syrup.
Nutrition Facts : Calories 370, Carbohydrate 66 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 24 g, TransFat 0 g
SPIDER WEB DRIZZLE PUMPKIN CHEESECAKE
Dress up a classic for the season when you try the Spider Web Drizzle Pumpkin Cheesecake. Canned pumpkin and pumpkin pie spice team up to give this drizzle pumpkin cheesecake its autumnal appeal. Try the ol' toothpick-through-the-drizzle trick for the spider web effect.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and melted butter; press onto bottom of 9-inch springform pan sprayed with cooking spray.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim.
- Microwave chocolate and 1 tsp. butter in microwaveable bowl on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web as shown in photo. Refrigerate 4 hours.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 95 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SPIDERWEB PUMPKIN CHEESECAKE
Make and share this Spiderweb Pumpkin Cheesecake recipe from Food.com.
Provided by Alia55
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine wafer crumbs and butter; press onto the bottom and 1 inches up the sides of a greased 10-in. springform pan.
- In a mixing bowl, beat cream cheese and sugars until smooth.
- Add eggs; beat on low speed just until combined.
- Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice just until blended.
- Pour into crust.
- Bake at 350° for 60-65 minutes or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Combine topping ingredients; spread over filling.
- Bake at 350° for 6 minutes.
- Cool on a wire rack for 10 minute.
- Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight then remove from pan.
- In a saucepan, bring the sugar, cream of tartar and water to a boil over medium heat.
- Boil, without stirring, until mixture turns a light amber color and candy thermometer reads 350°.
- Immediately remove from the heat and stir.
- Cool, stirring occasionally, for 10-15 minutes or until hot sugar mixture falls off a metal spoon in a fine thread.
- Using a spoon or meat fork, carefully drizzle syrup over waxed paper to form spiderwebs
- Cool completely.
- Place melted chocolate in a resealable plastic bag; cut a small hole in a corner of bag.
- Pipe 1-in. spiders onto parchment or foil; cool completely.
- With remaining melted chocolate, pipe two or three dots on each web; attach spiders.
- Cut cheesecake; place a web on top of each slice and remaining spiders on the side.
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