Holiday Pumpkin Cheesecake Recipes

PUMPKIN CHEESECAKE

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.

HOLIDAY PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
• Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.
• Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.
• Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.

THANKSGIVING PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, butter, sugar, and cinnamon in a food processor and blend. Press crust mixture into the bottom and up the sides of a 10-inch springform pan.
• Combine 2 packages cream cheese and 1 cup sugar in a bowl and cream together using an electric mixer. Mix in pumpkin puree, vanilla extract, cinnamon, nutmeg, allspice, and cloves. Add eggs separately and mix by hand just until combined, being careful not to overmix. Pour batter into the prepared pan.
• Reduce oven temperature to 300 degrees F (150 degrees C). Bake in the preheated oven until center no longer jiggles, about 1 hour; do not overbake, or cheesecake will dry out.
• Turn off the oven, leaving cake inside. Open door slightly and let cake cool for 1 hour.
• Remove from oven and run a thin knife around the inner edge of the pan to loosen cake and prevent cracking. Cool at room temperature for 1 hour more. Refrigerate for 6 hours.
• Mix cream cheese using an electric mixer in a bowl until fluffy.
• Whip heavy cream in a separate bowl until soft peaks form. Add sugar and vanilla extract. Fold in cream cheese. Add topping to the top of the cooled cheesecake.

HOLIDAY PUMPKIN CHEESECAKE

Steps:

• On bottom rack in oven, place 13" X 9" roasting pan filled halfway with water.
• Preheat oven to 325 F.
• In small bowl, combine cookie crumbs, 1/4 cup sugar and 1/4 cup melted margarine.
• In 10" springform pan, press crumb mixture onto bottom and halfway up sides; set aside.
• In medium bowl, with electric mixer, beat cream cheese and remining 1 1/2 cups sugar until mixture is creamy, about 3 minutes.
• Beat in pumpkin, remaining 1/2 cup melted margarine, flour and pumpkin pie spice until smooth.
• Gradually beat in eggs, cream and vanilla until smooth.
• Pour into prepared springform pan.
• Bake in center of oven for 1 hour and 20 minutes or until edges are golden and middle is almost set.
• (NOTE: 13X9 pan is on lower rack. DO NOT place cheesecake in 13X9 pan. Bake on the next rack up, or in the center of the oven.) Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes.
• On wire rack, cool completely.
• Cover and refrigerate overnight.
• Best if made 1 day ahead.