Pumpkin Cheesecake Supreme No Crust 7 Inch Recipes

PUMPKIN CHEESECAKE SUPREME (NO CRUST 7 INCH)

Steps:

• Grease a 7 inch springform pan with butter. Wrap the outside of pan with two layers of heavy duty foil. Scrunch to form tightly around the pan. Fold down sides to not extend above the pan.
• Before you start the batter, put a tea kettle of water on the burner to bring to a boil. This will be used to bake cheesecake in a water bath (Bain Marie).
• Place all of the ingredients in a food processor and blend until homogonous (totally smooth). It is best to have ingredients at room temperature for this recipe.
• Fill the prepared pan with the batter.
• Select a baking pan with sides lower than the cheesecake pan and a little wider that the cheesecake pan. Place a non-colored tea towel that is folded to fit perfectly flat in the bottom of the pan.
• Place the springform pan with the batter on top of the tea towel.
• The water you have put on to boil should be boiling by now. Pour boiling water in the outer pan to come at least half way up the outside of the inner pan (the cake pan).
• Carefully place the two pan combo in an oven heated to 325 degrees. Bake without opening oven for 1 hour and 25 minutes. Turn off oven and don't open the door for 1 hour more. After the total 2 hours and 25 minutes, crack the oven door and leave the cake to cool for an additional hour.
• Remove the cake from the oven and remove the cake from the water bath...also remove the outer layer of foil. Be careful not to drip water on the top of the cheesecake.
• Chill at least 4 hours in the fridge before serving. Keep covered with a dome. Do not place plastic on top of cake.
• Use a wet knife to slice cake and a pie server to lift from the springform bottom. Serve with a dollop of whipped cream.

PUMPKIN CHEESECAKE

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.