Pumpkin Cheesecake With Walnut Ginger Crust And Caramel Sauce Recipes

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PUMPKIN CHEESECAKE WITH CARAMEL AND WALNUTS



Pumpkin Cheesecake with Caramel and Walnuts image

Pumpkin Cheesecake with Caramel and Walnuts has to be one of the best cheesecakes, I have made to this date, with a thick, rich, creamy mixture of cream cheese, pumpkin, caramel, and walnuts that are spiced with nutmeg, ginger, cloves, and allspice, the texture and taste is perfect in every way.

Provided by hmccallum

Categories     Dessert

Time 2h10m

Number Of Ingredients 15

1½ cups Graham cracker crumbs
5 tablespoons Unsalted butter, melted
¼ cup Sugar
⅛ teaspoon Salt
20 ounces Cream Cheese, softened 1 hour
¾ cup Sugar
1 cup Organic Natural Pumpkin
1 teaspoon Vanilla
½ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
⅛ teaspoon Ground nutmeg
2 large Eggs (Room temperature )
1 Ready-to-use graham cracker crumb crust or homemade (See recipe)
5 ounces Thick Caramel Dip (Heated in Microwave 45 seconds)
1 cup Chopped toasted walnuts

Steps:

  • Preheat the oven to 350 Degrees.
  • Pulse graham cracker crumbs in a food processor, then add, sugar, and salt to the food processor, until joined.
  • Firmly press the graham cracker crumb mixture into the bottom of a springform pan and up the sides slightly.
  • Bake until crust is fragrant and edges are golden about 12 minutes.
  • Let cool completely
  • Let the cream cheese become room temp- takes about 1 hour
  • Preheat the oven to 350°F.
  • Next combine the room temperature cream cheese, sugar, pumpkin, vanilla, and all dry spices in a large bowl with a hand mixer until blended. Add the lightly beaten room temperature eggs; mix until blended. Pour into the gram cracker pie crust. Bake about 40 min at 350 Degrees or until the center is almost set.
  • Let the cheesecake cool before placing in a refrigerator. Refrigerate for about 4 hours time.
  • Heat 5 ounces of thick caramel dip in the microwave for about 45 seconds to heat, stir, then distribute the caramel evenly on the top of the cheesecake. Next, sprinkle the chopped toasted walnuts on the top of the cheesecake evenly.
  • Refrigerate 1 hour before serving.

Nutrition Facts : Carbohydrate 75 g, Protein 15 g, Fat 45 g, SaturatedFat 15 g, Cholesterol 104 mg, Sodium 656 mg, Fiber 4 g, Sugar 38 g, Calories 744 kcal, ServingSize 1 serving

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE



Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce image

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast -- and no one will miss the pumpkin pie.

Provided by Jennifer Segal, inspired by many sources, including Ruth Levy Beranbaum (in Fine Cooking) and Cooks

Categories     Desserts

Time 2h

Yield Makes one {9- or 10-inch|23- or 25-cm} cake, serving 12

Number Of Ingredients 20

7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
¼ cup granulated sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pumpkin (such as Libby's)
1⅓ cups granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup heavy cream, cold
1½ pounds (three 8-ounce packages) cream cheese, room temperature
5 large eggs, room temperature
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
1 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
⅛ teaspoon lemon juice
½ cup heavy cream, plus more if necessary
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.
  • Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  • With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  • Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1½ to 1¾ hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
  • Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
  • In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.
  • Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
  • Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Nutrition Facts : ServingSize 1 slice, Calories 643, Fat 40g, Carbohydrate 66g, Protein 8g, SaturatedFat 23g, Sugar 54g, Fiber 1g, Sodium 397mg, Cholesterol 196mg

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE



Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h45m

Yield 10 to 12 servings

Number Of Ingredients 20

12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving

Steps:

  • For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
  • Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
  • For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
  • Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

PUMPKIN CHEESECAKE WITH WALNUT-GINGER CRUST AND CARAMEL SAUCE



Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce image

A wonderful choice for your holiday meal! You will never make just a plain old pumpkin pie again! The cheesecake can be made the day before and actually tastes better if made ahead.

Provided by Lvs2Cook

Categories     Cheesecake

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups gingersnap crumbs
2/3 cup chopped walnuts, toasted
3 tablespoons sugar
3/4 cup sugar
6 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup brown sugar
5 large eggs
1 (15 ounce) can pumpkin
1/4 cup whipping cream
1 tablespoon pumpkin pie spice
1/2 cup butter
1 cup firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream
toasted walnut halves

Steps:

  • Preheat oven to 350 degrees. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined; add butter and pulse 4 or 5 times, or until crumbly. Wrap the outside of a 10-inch springform pan with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees.
  • Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended.
  • Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust.
  • Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce.
  • Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.

Nutrition Facts : Calories 1196.7, Fat 72.6, SaturatedFat 37.4, Cholesterol 293.9, Sodium 838.8, Carbohydrate 128.2, Fiber 2.3, Sugar 86.8, Protein 14.9

PUMPKIN-WALNUT CHEESECAKE



Pumpkin-Walnut Cheesecake image

An absolutely delicious dessert! Pumpkin spices and walnuts really make this cheesecake something to die for. The crust is a little different from ordinary as well!

Provided by Traveling_Is_Love

Categories     Desserts     Cakes     Cheesecake Recipes     Pumpkin Cheesecake Recipes

Time 5h10m

Yield 10

Number Of Ingredients 12

1 (6 ounce) package zwieback toast, crushed into crumbs
1 cup white sugar, divided
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup firmly packed brown sugar
5 large eggs
1 (15 ounce) can pumpkin puree
¼ cup heavy cream
1 ¾ teaspoons pumpkin pie spice
1 cup firmly packed brown sugar
1 cup coarsely chopped walnuts
6 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
  • Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
  • Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
  • Bake in the preheated oven for 1 hour and 35 minutes.
  • While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
  • Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
  • Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.

Nutrition Facts : Calories 800.3 calories, Carbohydrate 77.6 g, Cholesterol 215.2 mg, Fat 51.4 g, Fiber 2.5 g, Protein 12.5 g, SaturatedFat 27.1 g, Sodium 390.9 mg, Sugar 61.5 g

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST



Pumpkin Cheesecake in a Gingersnap Crust image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h

Yield 8

Number Of Ingredients 13

1 ½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  • Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  • With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  • Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g

PUMPKIN WALNUT CHEESECAKE



Pumpkin Walnut Cheesecake image

One of my friends gave me this recipe, and it quickly became a family favorite. I especially love making this dessert for Thanksgiving. But be forewarned-you can't eat just one slice! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 12 servings.

Number Of Ingredients 16

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup packed dark brown sugar
1 can (15 ounces) solid-pack pumpkin
1/4 cup heavy whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 large eggs, lightly beaten
TOPPING:
6 tablespoons butter, softened
1 cup packed dark brown sugar
1 cup chopped walnuts

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 667 calories, Fat 43g fat (22g saturated fat), Cholesterol 187mg cholesterol, Sodium 379mg sodium, Carbohydrate 65g carbohydrate (53g sugars, Fiber 3g fiber), Protein 11g protein.

PUMPKIN CHEESECAKE WITH CARAMEL SAUCE



Pumpkin Cheesecake with Caramel Sauce image

Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 16

Number Of Ingredients 14

2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3/4 teaspoon ground cardamom
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon spiced rum or 1/4 teaspoon rum extract
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 31 g, TransFat 1 g

PUMPKIN CHEESECAKE WITH CARAMEL SWIRL



Pumpkin Cheesecake with Caramel Swirl image

Categories     Cake     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 15

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

Steps:

  • For Crust:
  • Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • For Filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
  • Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

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From therecipes.info


PUMPKIN PECAN CHEESECAKE WITH CARAMEL SAUCE - SAVOR THE BEST
2022-04-30 Stop the mixer and add the pumpkin puree then stir in the cream and the spices. Beat on medium speed for 1 minute until well incorporated. Break the eggs into a dish and whisk to break them up, being careful to not create bubbles. With the mixer set on the lowest speed, pour 1/4 of the eggs into the cream cheese mixture.
From savorthebest.com


PUMPKIN CHEESECAKE WITH GINGERSNAP-WALNUT CRUST RECIPE
Bake the cheesecake in the center of the oven until it's set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours. Step 6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the …
From eatingwell.com


BEST PUMPKIN CHEESECAKE, GINGER SNAP CRUST, AND CARAMEL SAUCE
2022-04-18 Preheat oven to 325°. Crust for Pumpkin Cheesecake. Process gingersnaps in the bowl of a food processor until finely ground. Add the pecans, the melted butter, brown sugar, and cinnamon. Process until combined and the mixture holds together. Transfer mixture to a 10″ springform pan.
From myhumblehomeandgarden.com


GINGER PUMPKIN CHEESECAKE RECIPE | ALTON BROWN
Procedure. Put the pumpkin puree in a 2-quart saucepan over medium heat and bring to a simmer. Cook The puree is cooked to evaporate some of the moisture and concentrate the sugars., stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove from heat and add the ginger, nutmeg, and dark brown sugar.
From altonbrown.com


RITZ CARLTON PUMPKIN CHEESECAKE WITH CARAMEL SAUCE
2013-11-20 Preheat oven to 325ºF. In the bowl of a stand mixer, blend sugar, cornstarch, and butter. Add cream cheese, beat until soft, scrape the bowl well. On first speed add eggs slowly, scrape the bowl well. Add cream and vanilla. Add pumpkin puree and pumpkin spice to the cheesecake batter.
From plainchicken.com


BEST PUMPKIN CHEESECAKE RECIPE WITH A SUGARY GINGERSNAP CRUST
2019-11-25 Pour about an inch and a half of water in a 10×15″ baking pan. Place the wrapped springform pan into the water bath. The water should come about halfway up the side of the pan. Pour in additional water if needed. Place the cheesecake (in the water bath) in the preheated oven. Allow the cake to bake for 65 minutes.
From thebestcakerecipes.com


RECIPE FOR PUMPKIN CHEESECAKE WITH WALNUT-GINGER CRUST AND …
6 nov. 2021 - At this very traditional time of year, spice things up with a new dessert that offers the familiar flavors of Thanksgivings past, but with a new twist.
From pinterest.de


PUMPKIN CHEESECAKE - TASTES BETTER FROM SCRATCH
2018-10-06 How to make easy pumpkin cheesecake: 1. Prep the springform pan: Cover the outside bottom of an 8-inch springform pan with foil. 2. Make the gingersnap crust and press the crumb mixture into the bottom and half way up the sides of the pan. Bake at 350 degrees for 5 minutes. 2. Make cheesecake filling: Add the filling ingredients to a bowl and ...
From tastesbetterfromscratch.com


RECIPE: PUMPKIN CHEESECAKE WITH WALNUT CRUST - RECIPELINK.COM
Make the walnut pie crust and pat the mixture over the bottom and 2/3 of the way up the side of a 9-inch (23-cm) springform pan. Preheat the oven to 350 degrees F (180 degrees C). With an electric mixer, beat the cream cheese and ricotta cheese in a …
From recipelink.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE - SERIOUS EATS
2020-09-16 For the Spiced Walnuts and Assembly: While the cheesecake cools, adjust oven rack to middle position and preheat oven to 300°F (150°C). Line baking sheet with parchment paper. Whisk egg white, orange juice, and salt in medium bowl. Add nuts and toss to coat. Transfer to colander and allow to drain, about 5 minutes.
From seriouseats.com


PUMPKIN CHEESECAKE - DINNER AT THE ZOO
2019-09-05 Place the crust in the oven and bake for 8-10 minutes or until light golden brown. Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 3-4 minutes. Add the eggs, one at a time, beating after each addition. Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice.
From dinneratthezoo.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - SPICY SOUTHERN …
2021-10-14 Equipment Needed For Pumpkin Cheesecake With Gingersnap Crust. Electric Mixer – I prefer a stand mixer, but a hand-held mixer will work. Food Processor – to crush the cookies for the crust. If you don’t have one, you can place the cookies in a large ziptop bag and smash them with a heavy rolling pin or pan. 9-inch Springform Pan.
From spicysouthernkitchen.com


AUTUMN CHEESECAKE RECIPES - THERESCIPES.INFO
Autumn Cheesecake Recipe | Allrecipes best www.allrecipes.com. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan.
From therecipes.info


PUMPKIN CHEESECAKE WITH GINGERSNAPPY CRUST - FOOD RECIPES
2021-07-23 Welcome! Log into your account. your username. your password
From recipes.studio


RICH, DECADENT (AND SEXY) PUMPKIN CHEESECAKE WITH WALNUT …
2010-10-04 If using a whole pumpkin, cut the pumpkin in half, scoop out seeds and place cut-side down on an oiled cookie sheet. Roast for 30-45 minutes until soft. Let cool completely, the scoop out flesh ...
From cltampa.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE
Every bit as good or better than Cheesecake Factory's seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that's high, dense, rich, and full of the best fall flavors. On top of a gingersnap crust. Seriously. Give it 24 hours to chill.
From pinterest.com


RECIPE OF THE MONTH - PUMPKIN CHEESECAKE WITH GINGERSNAP …
In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the ...
From kimcan.ca


BEST PUMPKIN GINGERSNAP CHEESECAKE RECIPES - FOOD NETWORK
2015-12-09 Directions. 1. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Preheat the oven to 350 °F.
From foodnetwork.ca


PUMPKIN CHEESECAKE WITH GRAHAM CRACKER CRUST - JESSICA GAVIN
2021-10-20 Pulse on and off until finely ground, about 10 times. Measure out 2 cups into a medium bowl. Alternatively, crush graham crackers in a large resealable plastic bag. Add the granulated sugar, cinnamon, ginger, nutmeg, cloves, and allspice to the crumbs, stir to combine. Add the melted butter and stir.
From jessicagavin.com


PUMPKIN CHEESECAKE RECIPE | RECIPES.NET
2022-03-25 Instructions. Preheat the oven to 325 degrees F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for ...
From recipes.net


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - SWEET TOOTH AND SASS
Set aside. Second, with a food processor, pulse down the ginger snap cookies to a fine crumb mixture. Pour in a medium mixing bowl and add the melted butter, ginger, cinnamon, brown sugar and pinch of salt. Mix together until combined. Third, press the crumb mixture firmly in the bottom of the springform pan. Pre-bake crust for 10 minutes in oven.
From sweettoothandsass.com


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