WHITE CHOCOLATE PUMPKIN CHEESECAKE WITH ALMOND TOPPING
This luscious cheesecake from Phyllis Schmalz-Eismann of Kansas City, Kansas belongs on a pedestal. Just pour the spiced pumpkin filling over the delectable gingersnap crust, bake and refrigerate overnight. The final touch is a crunchy almond topping.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in melted white chocolate. Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. , 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, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cool. , For topping, combine all the ingredients; spread in a shallow baking pan. Bake until almonds are golden brown, 10 minutes, stirring twice. Cool. Transfer topping to an airtight container; store in the refrigerator., Remove sides of pan. Just before serving, sprinkle topping over cheesecake.
Nutrition Facts : Calories 509 calories, Fat 34g fat (19g saturated fat), Cholesterol 119mg cholesterol, Sodium 344mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
ALMOND-CRUNCH PUMPKIN CHEESECAKE
Make Almond-Crunch Pumpkin Cheesecake for something a little different this fall. It's a classic cheesecake made with pumpkin and spices, crowned with a brown sugar, coconut and almond topping and is broiled until golden and crunchy. Dare we say 'de-lish'?
Provided by My Food and Family
Categories Nuts
Time 5h47m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
- Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
- Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
- Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 390, Fat 28 g, SaturatedFat 13 g, TransFat 2 g, Cholesterol 100 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
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- Preheat over to 325F. Grease a 10" springform pan and double wrap the bottom securely with heavy-duty foil. In a small bowl combine the crust ingredients and press into the bottom of the pan and 1" up the sides.
- In a large bowl of a stand mixer beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, cloves, and nutmeg until mixed well. Beat in the eggs on low speed. Pour the mixture over the crust. Place the springform pan in a cookie sheet or pan with sides and fill with 1" of hot water.
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