Pumpkin Cheesecake Ii Recipes

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ALMOST-FAMOUS PUMPKIN CHEESECAKE



Almost-Famous Pumpkin Cheesecake image

What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 12 servings

Number Of Ingredients 14

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

Steps:

  • Position a rack in the center of the oven and preheat to 325 degrees F.
  • Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
  • Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
  • Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
  • Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

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

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

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.

DOUBLE-LAYER PUMPKIN CHEESECAKE



Double-Layer Pumpkin Cheesecake image

I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 19

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

Steps:

  • Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CHEESECAKE II



Pumpkin Cheesecake II image

Make and share this Pumpkin Cheesecake II recipe from Food.com.

Provided by Nancy Van Ess

Categories     Cheesecake

Yield 16 serving(s)

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup granulated sugar
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup brown sugar, packed
2 eggs
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg, ground
2 cups sour cream, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Steps:

  • Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
  • Press onto bottom and 1" up side of 9" springform pan.
  • Bake in preheated 350 degree oven for 6-8 min.
  • Do not allow to brown.
  • Cool on wire rack for 10 min.
  • Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
  • Beat in eggs, pumpkin and milk.
  • Add cornstarch, cinnamon and nutmeg.
  • Beat well.
  • Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
  • Topping: Combine sour cream, sugar and vanilla in med. bowl.
  • Spread over surface of warm cheesecake. Bake for an additional 5 min.
  • Cool on wire rack.
  • Chill for several hours or overnight. Remove side of springform pan before serving.

Nutrition Facts : Calories 389.8, Fat 26.3, SaturatedFat 14.8, Cholesterol 98.3, Sodium 252.5, Carbohydrate 34.8, Fiber 0.4, Sugar 28.2, Protein 5.3

BEST PUMPKIN CHEESECAKE



Best Pumpkin Cheesecake image

If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.

Provided by David Schilke

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 16

Number Of Ingredients 8

3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
6 eggs
1 cup pumpkin puree
2 (9 inch) prepared graham cracker crusts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
  • Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g

PUMPKIN CHEESECAKE II



Pumpkin Cheesecake II image

This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.

Provided by Cathy Brisco

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 12

Number Of Ingredients 20

¾ cup graham cracker crumbs
½ cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
¼ cup butter
¾ cup white sugar
¾ cup canned pumpkin
3 egg yolks
1 ½ teaspoons ground cinnamon
½ teaspoon ground mace
½ teaspoon ground ginger
¼ teaspoon salt
3 (8 ounce) packages cream cheese
⅜ cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
½ teaspoon vanilla extract
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
  • Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
  • Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 31.5 g, Cholesterol 158.9 mg, Fat 29.3 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 16.3 g, Sodium 320.4 mg, Sugar 25.5 g

PUMPKIN CHEESECAKE II



Pumpkin Cheesecake II image

Number Of Ingredients 14

2 cups Keebler® golden vanilla wafers, finely crushed (about 50 cookies)
1/2 cup margarine or butter, melted
1 (8-ounce) package cream cheese, softened*
3/4 cup sugar
2 tablespoons all-purpose flour
1 (15-ounce) can pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 eggs
TOPPING
1 1/2 cups sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • 1. In small bowl toss together cookie crumbs and margarine or butter. Press onto bottom of 8 x 8 x 2-inch baking pan.2. In large mixing bowl beat cream cheese, 3/4 cup sugar and flour on medium speed of electric mixer until fluffy. Add pumpkin, cinnamon, ginger and nutmeg. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.3. Pour over crust. Bake at 350°F about 45 minutes or until almost set.4. In small bowl stir together sour cream 2 tablespoons sugar and vanilla. Spread over hot cheesecake. Cool on wire rack for 30 minutes. Refrigerate at least 4 hours.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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