Snappy Pumpkin Cheesecake Recipes

PERFECTLY SIMPLE PUMPKIN CHEESECAKE

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees.
• As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes.
• Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. Remove cheesecake from oven. Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven. Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
• To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan. Cut into squares (up to 15) and garnish with optional pecans.

ALMOST-FAMOUS PUMPKIN CHEESECAKE

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.

SNAPPY PUMPKIN CHEESECAKE

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; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. 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. Garnish with whipped topping and cookie wedges if desired.

SNAPPY PUMPKIN DESSERT

Steps:

• In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool. , In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. , Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

IMPOSSIBLY EASY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
• Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.

CLASSIC PUMPKIN CHEESECAKE

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 WITH GINGERSNAPPY CRUST

Steps:

• General Note: For the spices, I usually just dump 'em in without measuring... so these measurements are guesstimations. Try adding 1/2 the spice amount then adjust up to taste. I like a LOT LOT LOT of spices in my pumpkin desserts. You may not like it as spiced, so don't be afraid to customize it to YOUR taste!
• CRUST: Preheat oven to 350 degrees F. Crush the gingersnaps and reserve some for garnish (I do it in a food processor or you can place them in a Ziploc bag and use a rolling pin). Combine all crust ingredients in a bowl.
• Press into bottom and up sides of a greased 10" or 11" springform pan. OR, you can line the bottom with parchment.
• Bake at 350 degrees for 5 minutes or until pecans are just slightly toasty. Cool a bit before filling.
• FILLING: In a bowl, beat cream cheese and sugar until smooth and fluffy. Add spices (to taste). Beat until light in texture.
• Add pumpkin puree and mix until just blended.
• Add sugar.
• Stir in eggs one at a time; scraping sides of the bowl after each addition.
• Stir in cream.
• Pour batter into springform pan over cooled crust. Bake in center of oven until cheesecake is firm to touch and not jiggly in middle, about 50 min. - 1 hour. Let cheesecake cool on a wire rack for about 45 minutes. Cover and refrigerate for at least 4 hours (overnight is better). Don't freak out with how it looks straight out of the oven, the cake may be cracked, but it will FALL slightly in the middle as it chills giving it that classic "cheesecake" shape with a ridge around the edge.
• CARAMEL SAUCE: Put sugars and water in a small heavy saucepan, stir until well-mixed. Bring to boil over medium heat. Boil approx. 4 minutes. It will be dark because of the brown sugar. Do NOT stir it while cooking--this can lead to crystalization. Do NOT overcook it or you'll burn the sugar and have to start over.
• Remove from heat. Add cream, salt, and butter. Stir until well blended.
• Let cool for about 5 min. Then add vanilla extract. Cool completely before pouring on cheesecake slices. This stores nicely in the refrigerator for at least a week or so.
• ROAST PECAN HALVES: Lay pecan halves on a cookie sheet. Bake at 350 degrees F for about 10-15 minutes or until browned.
• Cut chilled cheesecake into individual pieces and plate. Top each piece with whipped cream (if desired). Drizzle with cooled caramel sauce and garnish with crumbled gingersnaps and roasted pecan halves.
• If you're thinking about serving this at a dinner party, you should consider trying my mini version of this recipe that makes individual-sized cheesecakes! It's PERFECT for large get-togethers as it will make about 36 servings! Just go to the URL below for the recipe! https://www.justapinch.com/recipes/dessert/cake/mini-pumpkin-cheesecakes-w-gingersnappy-crust.html

SNAPPY PUMPKIN CHEESECAKE

Steps:

• Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
• In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake for 9 to 11 minutes. Cool on wire rack.
• In large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
• Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
• Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on 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. Garnish with whipped topping, if desired.

FLUFFY PUMPKIN CHEESECAKE

Steps:

• Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
• Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
• Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
• Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
• As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
• Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
• Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
• Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
• When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
• When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
• Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
• When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
• Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.

SNAPPY PUMPKIN CHEESECAKE

Steps:

• Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan and set aside.
• In a small bowl, combine cookie crumbs and pecans and stir in butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake at 325 for 9 to 11 minutes or until set. Cool on a wire rack.
• Meanwhile, in a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in the vanilla. Add eggs and beat on low speed just until combined.
• Place 1 cup filling in a small bowl and stir in pumpkin, cinnamon, nutmeg, and remaining sugar.
• Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust and top with the plain filling. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl.
• Place pan in a large baking pan and add 1 inch of hot water to larger pan. Bake for 50 to 60 minutes or until center is just set and top appears dull.
• Remove springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour or longer.
• Refrigerate overnight.
• Remove sides of pan.
• Garnish with whipped topping and cookie wedges if desired.