PUMPKIN CHEESECAKE
Pumpkin Cheesecake will become your new favorite pumpkin dessert recipe, and you wont believe how easy it is to make! Pumpkin cheesecake with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce.
Provided by Lauren Allen
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
Nutrition Facts : Calories 243 kcal, Carbohydrate 37 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 58 mg, Sodium 113 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
PUMPKIN CHEESECAKE (INCLUDING WATER BATH INSTRUCTIONS)
Make and share this Pumpkin Cheesecake (Including Water Bath Instructions) recipe from Food.com.
Provided by Heather N.
Categories Cheesecake
Time 1h30m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- *************Crust************.
- Combine the graham cracker crumbs with 1 Tablespoon of sugar and then drizzle the melted butter over the top.
- Mix this together well enough to cover all of the crumbs with the butter. Do not let it turn into a paste.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. It's ok if it doesn't go all the way up the sides. You want part of the cheesecake to extend above the crust.
- Bake for 5 minutes, then chill it in a refrigerator for up to 24 hours.
- **************Filling*************.
- The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake. Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake. Reduced fat and nonfat cream cheeses contain fillers that might prevent the cheesecake from setting properly. Never substitute whipped cream cheese for the solid block.
- Combine the softened cream cheese 1 C sugar, and vanilla in a large mixing bowl.
- Mix the cream cheese and sugar by itself until it's smooth and light, before adding any other ingredients. If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results. Mix until smooth using an electric mixer (remove the lumps but don't over-mix). Be sure to mix your cheesecake batter well, eliminating all possible lumps in the cream cheese BEFORE you add the eggs. It is the eggs that will hold air in the batter, so add them last, and mix as little as possible once they are in the mix.
- Add the pumpkin, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Lightly beat room temp eggs and add to batter mixture, and blend well, do not over whip as adding eggs and over mixing can add air to the mixture which will want to escape while baking and create a crack.
- Pour the mixture into the graham cracker crust.
- Note: Cheesecake is a custard at heart. It's delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and crack. (see water bath instructions below).
- Bake in water bath for 60-70 minutes. Don't over bake the cheesecake. When perfectly done, there will still be a two to three-inch wobbly spot in the middle of the cheesecake; the texture will smooth out as it cools.
- Remove from the oven and allow to cool at room temperature.
- When the cheesecake has come to room temperature, put it into the refrigerator.
- When the cheesecake has chilled or you've lost all will-power, release the spring and remove the sides of the pan.
- **********Water Bath Instructions**************.
- To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan in a criss-cross pattern. Or another method is to place a roasting bag around pan (thanks Laura!). Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. I use a disposable foil roasting pan. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.
- Because cheesecake is very soft, it can be difficult to judge when it is done cooking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure that it sets completely.
- Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.
- Chill overnight for best results.
- For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife.
Nutrition Facts : Calories 752.2, Fat 53.1, SaturatedFat 29.2, Cholesterol 243.4, Sodium 683.7, Carbohydrate 60, Fiber 1.9, Sugar 47.1, Protein 11.9
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
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
More about "pumpkin cheesecake including water bath instructions recipes"
PUMPKIN CHEESECAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 Total Time 1 hr 30 minsCategory DessertCalories 565 per serving
- In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
CLASSIC PUMPKIN CHEESECAKE | MY BAKING ADDICTION
From mybakingaddiction.com
Category CheesecakeCalories 522 per serving
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
- In a medium bowl, combine graham cracker crumbs, butter, granulated sugar and pumpkin pie spice. Press onto bottom and 1 inch up side of prepared pan. Bake for 7 to 8 minutes. Cool on wire rack for about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in eggs, pumpkin and heavy cream, mix until fully incorporated; scraping down the sides of the bowl as needed. Finally, add in vanilla and pumpkin pie spice and mix until well combined.
PUMPKIN CHEESECAKE RECIPE - COOKING CLASSY
From cookingclassy.com
CREAMY PUMPKIN CHEESECAKE RECIPE - PRETTY. SIMPLE.
From prettysimplesweet.com
NO-BAKE PUMPKIN CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ULTIMATE PUMPKIN CHEESECAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST-EVER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
From playswellwithbutter.com
PUMPKIN CHEESECAKE (NO WATER BATH!) - THE RECIPE REBEL …
From thereciperebel.com
WATER BATH FOR CHEESECAKE - CULINARY HILL
From culinaryhill.com
EGGLESS PUMPKIN CHEESECAKE - MOMMY'S HOME COOKING
From mommyshomecooking.com
EGGLESS PUMPKIN CHEESECAKE (SUPER EASY, USING …
From linsfood.com
HOW TO MAKE CHEESECAKE - ALLRECIPES
From allrecipes.com
PUMPKIN CHEESECAKE - SUGAR SPUN RUN
From sugarspunrun.com
PUMPKIN CHEESECAKE {NO WATER BATH!} - LAUREN'S LATEST
From laurenslatest.com
HOW TO MAKE EASIEST PUMPKIN CHEESECAKE! THANKSGIVING RECIPES
From youtube.com
CAN YOU MAKE CHEESECAKE WITHOUT A WATER BATH? - SIMPLY RECIPES
From simplyrecipes.com
PUMPKIN CHEESECAKE (INCLUDING WATER BATH INSTRUCTIONS) RECIPE
From pinterest.com
PERFECT CHEESECAKE WITHOUT A WATER BATH - BAKES AND BLUNDERS
From bakesandblunders.com
PUMPKIN CHEESECAKE RECIPE | TABLE FOR TWO
From tablefortwoblog.com
6 INCH PUMPKIN CHEESECAKE RECIPE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
EASY PUMPKIN CHEESECAKE WITH PECAN PIE TOPPING
From southernbite.com
BAKED PUMPKIN CHEESECAKE RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
PUMPKIN CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE A WATER BATH FOR CHEESECAKE - HANDLE THE HEAT
From handletheheat.com
PUMPKIN CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
THE BEST PUMPKIN CHEESECAKE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
HOW TO MAKE PUMPKIN CHEESECAKE | KITCHN
From thekitchn.com
FOR CRACK-FREE CHEESECAKE, WATER BATH BAKING IS A MUST (HERE'S …
From tasteofhome.com
PUMPKIN CHEESECAKE WITH CONDENSED MILK - COOKING WITH CARLEE
From cookingwithcarlee.com
PUMPKIN CHEESECAKE (INCLUDING WATER BATH INSTRUCTIONS)
From plain.recipes
PUMPKIN CHEESECAKE INCLUDING WATER BATH INSTRUCTIONS FOOD
From homeandrecipe.com
HOW TO BAKE CHEESECAKE IN A WATER BATH - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE
From onceuponachef.com
JAPANESE CHEESECAKE RECIPE
From simplyrecipes.com
HOW TO BAKE CHEESECAKE IN A WATER BATH - MY BAKING ADDICTION
From mybakingaddiction.com
PUMPKIN CHEESECAKE (INCLUDING WATER BATH INSTRUCTIONS) RECIPE
From recipenode.com
PUMPKIN CHEESECAKE RECIPES
From allrecipes.com
PUMPKIN CHEESECAKE (NO WATER BATH REQUIRED) - HAPPILY …
From happilyunprocessed.com
WHY DO YOU COOK CHEESECAKE IN A WATER BATH? - CHEESECAKES …
From cheesecakesworld.com
HOW TO MAKE A WATER BATH FOR CHEESECAKE - SOUTHERN LIVING
From southernliving.com
HOW TO MAKE A WATER BATH FOR CHEESECAKE — SUGAR & CLOTH
From sugarandcloth.com
BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE PUMPKIN …
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love