Pumpkin Cheesecake 1 Copycat Taste Of Home Recipes

CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT

Steps:

• In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

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.

PUMPKIN CHEESECAKE 1 COPYCAT TASTE OF HOME

Steps:

• 1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
• 2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350*F. for 8-10 minutes or until set. Cool on a wire rack.
• 3. 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.
• 4. Place 2 cups filling in a small bowl; stir in the 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.
• 5. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 350*F. for 55-65 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.
• 6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.
• My Note: I would use a 10" pan next time -- too much for a 9". I had too cook an additional 20 minutes to get it to set correctly. I also use graham cracker crust because I didn't have ginger snaps on hand.
• My sister made this cheesecake (I sent her the recipe) and it turned out SO yummy! She reserved some of the gingersnaps and crumbled them over the top upon serving (under the whipped cream). Definitely one of our new favorites :).
• This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it.
• One of my grandkid made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. She only use one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also she found this needed more baking time. She put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If she make this one again that's what she will do. But over all it was a nice cheesecake for the first time.

PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees.
• Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
• Press mixture into bottom and up sides of pan , packing it tightly and evenly.
• Bake until golden brown, 15 to 20 minutes.
• Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
• Bring a medium pot of water to boil.
• Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
• Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
• Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
• Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
• Turn off oven and open door briefly to let out some heat.
• Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
• Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
• Bring cheesecake to room temperature 30 minutes before serving.
• Unlock and remove springform ring.
• To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.

DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
• In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
• For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
• Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
• For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
• Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
• Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
• GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
• WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
• Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
• AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
• FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!

LAYERED PUMPKIN TORTE

Steps:

• In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish.
• In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350°F for 15-20 minutes or until set. Cool on a wire rack.
• In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°F Remove from the heat.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
• In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes.
• Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
• Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.

TIRAMISU CHEESECAKE DESSERT

Steps:

• Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers., Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling., Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, spread with whipped topping. Dust with cocoa.