THE BEST PUMPKIN CHEESECAKE
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
- Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
- Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
- Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
- Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
- Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
- For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
- To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
PUMPKIN PETIT FOURS
Although the recipe ingredients listed below calls for just 1 cup of buttercream, I always make the full recipe. I love having extra buttercream on hand. It stores in the refrigerator for a couple weeks, or you can freeze it for months. If you decide to use homemade pumpkin puree to make the pumpkin spice buttercream, be sure to strain it for about an hour through cheesecloth to drain out as much extra liquid as possible, the canned variety is much thicker and more dry and will not "break" your buttercream emulsion as easily as the homemade variety will.
Time 50m
Yield 32 petit fours
Number Of Ingredients 21
Steps:
- First prepare the cake recipe and grease a sheet pan (12" x 18") lined with parchment paper.
- Preheat the oven to 350°F
- All ingredients are to be at room temperature before mixing:
- Cream the vegan butter and sugar on medium high speed until light and fluffy approximately 5 minutes.
- Add the plant milk slowly while continuing to mix on medium-low speed, scrape the bottom and sides of the bowl to ensure an even mix.
- Sift the flour with the baking powder, salt, spices and egg replacer and add to the creaming mixture while mixing on low speed just until incorporated.
- Add the pumpkin last mix well.
- Spread into the prepared pan and bake immediately in the preheated oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs.
- While the cake is cooling, prepare the buttercream as per the recipe on that blog post, add the spices and pumpkin at the last stage of mixing, whip well to combine.
- Prepare the vegan ganache and set it aside to cool, but remains pour able.
- Once the cake has cooled completely flip it out onto a cutting board, peel off the parchment paper and cut it in half down the center (like a book fold) so you now have 2 layers
- Spread the pumpkin buttercream over one cake layer and then place the other cake layer on top.
- Pour ganache over the top (no need to cover the sides, as we are to cut the edges to expose the layers on each petit four as shown in the pictures)
- Cut the rough edges (yes you are supposed to eat those!! Quality control!!)
- Cut into perfect 1"x1" bite sized squares
- Transfer to a serving platter and add a spot of ganache (in a parchment paper cone) on each one.
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.
CHEESECAKE PETIT FOURS WITH CREAMY STRAWBERRY GLAZE
Provided by Sandra Lee
Categories dessert
Time 4h40m
Yield 1 to 2 dozen (depending on size of cut-outs)
Number Of Ingredients 9
Steps:
- Place cheesecake in freezer until partially frozen, about 3 to 4 hours.
- Using your cookie cutters, press out mini cheesecakes and place on a cookie sheet lined with waxed paper. To smooth the sides of the cheesecake, you may dip a small knife into hot water. Place cakes in the refrigerator.
- In a medium saucepan, heat jam, sugar, cream cheese, and lemon juice over medium heat until sugar is dissolved and ingredients are fully combined. Once dissolved, whisk ingredients to combine. Let mixture come to a rapid boil and continue cooking for 5 minutes; the mixture should coat the back of a spoon. Let cool for 2 to 3 minutes and then strain. Pour glaze over cheesecakes and let set. For a professional look, transfer glaze to a squeeze bottle and pipe a star shape over cheesecakes.
- Place icing in a large resealable plastic bag fitted with a star tip. Pipe icing over cheesecakes. Garnish with strawberries and mint.
PUMPKIN PIE PETIT FOURS
Make and share this Pumpkin Pie Petit Fours recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 32 pieces
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Grease and line 4 x 4" cake sandwich pans with baking parchment.
- In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spice.
- In the medium bowl, beat together the oil, eggs, sugar and pumpkin puree until smooth. Add to the dry ingredients and mix together well.
- Divide the mixture between the prepared tins and bake for 15 minutes until firm to the touch and a skewer, when inserted into the center, comes out clean.
- Leave to cool on a wire rack.
- To make the frosting-beat the butter until light and fluffy. Gradually beat in the sugar and vanilla and finally beat in the cream cheese, a little at a time.
- Split the sponges in half. Spread half of the frosting over the bottom half of each cake. Place on the top half and press down firmly. Cut each into 8 wedges and place in the freezer for 1 hour.
- Heat the candy melts in the microwave until melted, adding a little shortening to get a smooth, fluid, dipping consistency.
- Dip the cake wedges into the candy melts and leave on a wire rack to set. Finally, fill the piping bag with the rest of the frosting and decorate the pies. Sprinkle with the non pareils.
Nutrition Facts : Calories 131.6, Fat 7.3, SaturatedFat 2.7, Cholesterol 21.2, Sodium 43.5, Carbohydrate 16.1, Fiber 0.1, Sugar 12.5, Protein 1
MARZIPAN PUMPKIN PETITS FOURS
Mini pumpkin cakes are covered with a layer of spiced cream-cheese frosting and fondant for these sweet little pastries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 30 pumpkins
Number Of Ingredients 24
Steps:
- Make the cakes: Preheat oven to 350 degrees. Coat nonstick mini-muffin tins with cooking spray.
- Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Whisk the sugars and eggs in a medium bowl. Whisk in pumpkin and vanilla. Whisk in butter until combined completely. Fold flour mixture into pumpkin mixture until no trace of flour remains (batter may be lumpy).
- Scoop batter into tins, filling cups 1/2 full. Bake until testers inserted in the centers come out clean, 14 to 16 minutes. Transfer to wire racks, and let cool. (Cupcakes can be covered and refrigerated up to 2 days.)
- Make the frosting: Beat cream cheese, confectioners' sugar, spices, and vanilla with a mixer on medium speed until light and fluffy, about 3 minutes.
- Assemble the pumpkins: Cut tops from 2 cupcakes, and reserve bottoms for another use. Using a small offset spatula, spread 1 teaspoon frosting on the cut side of 1 cupcake top. Sandwich with other cupcake top, creating a round pumpkin shape. Spread 2 teaspoons frosting smoothly on sides of cupcake sandwich, and place on a parchment-lined baking sheet. Repeat with remaining cupcakes and frosting. Refrigerate until very firm, at least 3 hours (or overnight).
- Knead together equal amounts fondant and marzipan, adding orange or brown food coloring until desired color is reached. (Reserve some fondant and marzipan to make white pumpkins if desired.) Dust a surface lightly with confectioners' sugar, and roll fondant mixture to 1/4-inch thickness. Using a 4 1/2-inch round cutter, cut out circles.
- Place 1 pumpkin cake in center of 1 fondant circle. Bring sides of circle over cake, smoothing out folds, and press to enclose. Flip pumpkin over, and using a toothpick, make vertical grooves along sides. Poke a hole on top for a stem, and insert a chocolate stick. Repeat with remaining cakes and fondant. Using a clean, dry pastry brush or paintbrush, brush pumpkins with luster and pearl dusts if desired. These pumpkins will keep at room temperature up to 1 day.
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
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MINI PUMPKIN CHEESECAKES RECIPE - SOUTHERN LIVING
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4.3/5 (8)Category DessertCuisine AmericanTotal Time 2 hrs
- Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Spoon a heaping tablespoon and half into each muffin liner. Use a 1/4 cup measuring cup or your fingers to press mixture evenly on bottom of liner. Bake crusts just until lightly golden, about 5 minutes. Let cool on wire racks.
- While the crusts cool, prepare the Pumpkin Cheesecake Filling: Beat cream cheese and pumpkin puree in bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes, scraping down sides of bowl as needed. Add sugar and vanilla, and continue beating on medium speed just until combined. Add eggs, 1 at a time, beating just until incorporated after each addition. Add cinnamon, ginger, and nutmeg, and beat just until combined, about 30 seconds. (Do not overbeat.)
- Pour cheesecake batter evenly over each crusts, filling about three-fourths full. Jiggle muffin pan to smooth tops of batter. Bake in preheated oven until top of cheesecake is dry to the touch and slightly jiggles in the center, 10 to 12 minutes. Transfer cheesecakes to wire racks, and let cool, about 20 minutes. Remove from pan, and place on serving platter. Refrigerate until completely cool, about 1 hour.
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4.7/5 (29)Total Time 40 minsCategory DessertCalories 342 per serving
- Preheat the oven to 350°F. Grab a tart pan, 9-inch pie dish, or a 6-inch cake pan. (If you use the cake pan, make sure to line it with a large sheet of parchment paper - large enough that it comes up the sides of the pan and over the rim - for easy removal of dessert).
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter together until everything is well-combined and all the crumbs are moist. Pour this mixture into your chosen pan. Use a rubber spatula or a flat-bottom glass to pack the crumbs into the bottom of the pan and smooth it out. If using a pie dish, you can pack some of the crumbs along the sides of the pan as well.
- Bake the crust for 10 to 12 minutes, then remove the pan from the oven and let the crust completely cool.
- Create your cheesecake batter by beating the cream cheese with the pumpkin, sugar, spices, and vanilla. Beat on medium speed until you’ve achieved a mousse-like consistency and the batter is a light orange color - about 1 minute.
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