CLASSIC PUMPKIN CHEESECAKE
A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
- Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
- Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
- Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
PUMPKIN CHEESECAKE CUPCAKES
After deciding against buying a springform pan, but wanting cheesecake for Thanksgiving, I combined a few recipes to get this final product. It got great reviews from all the family! These cupcakes really should be made the day before, as well as the frosting. I store mine in tupperware in the fridge so they set up nicely.
Provided by Cassandra
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Crush graham crackers and 2 tablespoons ground ginger together in a resealable plastic bag; pour into a bowl. Add butter to graham cracker mixture and mix with a fork or pastry blender until blended.
- Beat cream cheese, white sugar, and brown sugar together in a large bowl until creamy; beat in pumpkin puree. Add cinnamon, 1 tablespoon ginger, nutmeg, cloves, and salt; add eggs 1 at a time, beating well after each addition.
- Press 1 tablespoon graham cracker mixture into the base of each prepared muffin cup, pressing mixture slightly up the sides of the liners. Fill each cup with cream cheese mixture.
- Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when moved, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool.
- Stir sour cream, confectioners' sugar, and vanilla extract together in a bowl until frosting is smooth. Top each cheesecake with the topping and sprinkle with cinnamon.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 17.6 g, Cholesterol 65.9 mg, Fat 16 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 220.3 mg, Sugar 12.2 g
PUMPKIN CHEESECAKE-CPK
Another recipe from the California Pizza Kitchen cookbook. This is slightly time consuming, but well worth the effort! The top of my cheesecakes always crack, so to disguise the fact, I always top them with piped freshly whipped cream! :o)
Provided by agoodcookie
Categories Cheesecake
Time 1h30m
Yield 1 9-inch cheesecake, 12 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust:.
- Combine the graham cracker crumbs and sugar in a food processor. Pulse to combine. With the machine running, pour the melted butter through the feed tube and process just until mixture forms a soft mass.
- Remove from processor and firmly press into the base of a 9-inch springform pan, spreading evenly.
- To make the cheesecake:.
- Preheat the oven to 350°F.
- In the bowl of an electric mixer fitted with the flat beater attachment, beat the cream cheese until soft, stopping the mixer occasionally to scrape the sides and bottom of the bowl with a rubber spatula.
- Add the brown sugar and continue beating until thoroughly incorporated and creamy.
- In a separate bowl, stir together the flour, cinnamon, cardamom, cloves, ginger and nutmeg. Add to the cream cheese mixture and beat until thoroughly combined, stopping to scrape down the bowl.
- In the same way, beat in the sour cream and then, one at a time, the eggs, scraping down the bowl after each addition. Add the vanilla and pumpkin and beat to combine.
- Pour filling into prepared pan and place on the center rack of the oven. Bake for 1 hour. Test for doneness by gently moving the pan to see if the center has firmed up-a sign that it is done. If still slightly liquid leave in the oven for up to another 20 minutes to set up.
- When done cool to room temperature then refrigerate overnight before removing sides of pan.
Nutrition Facts : Calories 488.3, Fat 32.4, SaturatedFat 19.5, Cholesterol 139.8, Sodium 333.3, Carbohydrate 43.7, Fiber 1.2, Sugar 34.1, Protein 7.7
PUMPKIN CHEESECAKE
A stockbroker by day, my dad's true love was cooking for the homeless, his family and friends. This pumpkin cheesecake continues to be a treasure as it is easily adaptable with a variety of spices. Blessings and happiness!
Provided by daddy's girl
Categories Fruits and Vegetables Vegetables Squash
Time 5h10m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Brush the inside of a 10-inch springform pan with 1 teaspoon softened butter.
- Mix graham cracker crumbs, cinnamon, 1/4 cup white sugar, and 1/4 cup melted butter together in a bowl until incorporated. Press mixture into the bottom of the springform pan.
- Beat cream cheese and 1 1/2 cup white sugar together in a bowl until smooth. Add eggs, 1 at a time, blending in each egg before adding the next. Stir in cream, pumpkin, 2 teaspoons vanilla extract, and pumpkin pie spice until thoroughly blended. Pour cream cheese mixture over the graham cracker crust.
- Bake in the preheated oven until cheesecake is set in the middle, 1 1/2 hours. Remove from oven and let rest for 10 minutes, or leave on oven rack with door ajar for up to several hours.
- Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. Pour sour cream topping over cheesecake. Chill in refrigerator before removing sides of pan, about 3 hours.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 41.5 g, Cholesterol 138.5 mg, Fat 36.2 g, Fiber 2 g, Protein 7.8 g, SaturatedFat 22.1 g, Sodium 400.9 mg, Sugar 32.4 g
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
- Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
- To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
- Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
PUMPKIN CHEESECAKE
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
PUMPKIN CHEESECAKE
This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. To help the filling come together easily, make sure your ingredients are at room temperature, and refrain from mixing on high, which will incorporate too much air, causing the cheesecake to rise, then fall. The cake is finished in the oven with the heat turned off; that gentle reduction in heat eliminates the need for a water bath and reduces the likelihood of cracks or a grainy texture.
Provided by Vallery Lomas
Categories cakes, dessert
Time 2h
Yield One 9-inch cheesecake
Number Of Ingredients 21
Steps:
- Prepare the crust: Heat oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray.
- Combine the graham cracker crumbs, sugar, melted butter and dash of salt in a large bowl; stir until all crumbs are moistened. (If making the crumbs from whole crackers, use a food processor to pulse the crackers to a fine consistency, then add the sugar, melted butter and salt, and pulse again to combine.)
- Add the crumb mixture to the springform pan and use the bottom of a measuring cup to press it in an even layer and up the edges of the pan by about 1 inch. Bake until the crust is set, about 10 minutes. Remove from the oven and transfer to a cooling rack. Reduce oven temperature to 300 degrees.
- As the crust cools, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, combine the cream cheese and sugar. Beat on low until smooth and combined, about 1 minute.
- In a small bowl, combine the flour, cinnamon, ginger, nutmeg, cloves and salt. Continuing to mix on low speed, add the spice mixture, pumpkin purée and vanilla to the filling. Mix until smooth, about 1 minute, using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Increase the mixer speed to medium-low. Add the eggs and egg yolk, one at a time, beating until mostly mixed in before adding the next. Be careful not to overmix!
- Grease the sides of the springform pan again with cooking spray. Pour the filling into the pan and smooth the top with a rubber spatula. Gently tap the bottom of the pan against the counter to release any air bubbles.
- Bake on the middle rack at 300 degrees for 1 hour, or until the sides of the cheesecake are set and the middle jiggles slightly when shaken. To keep from overbaking, look for a 2- to 3-inch round in the center of the cheesecake to jiggle. Try not to open the oven door more than absolutely necessary to check the doneness! The change in temperature can cause the cheesecake to crack.
- Turn the oven off and keep the oven door shut. Keep the cheesecake in the warm oven with the door closed for 1 hour.
- Remove the cheesecake from the oven and carefully run an offset spatula or butter knife along the edge of the pan to loosen. Allow the cheesecake to sit at room temperature on a wire rack until no longer warm, about 1 hour. Transfer the cheesecake to the refrigerator and let rest until completely chilled, about 4 hours or until ready to serve.
- Serve as is, or make the optional whipped cream: Combine the heavy cream, confectioners' sugar, vanilla and cinnamon in a large bowl and whisk with an electric mixer until soft peaks form. Serve each slice of cheesecake with the cinnamon whipped cream, if using, and a grating of nutmeg, if desired.
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