Spiced Pumpkin Cheesecake Bon Appétit Magazine Recipes

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SPICED PUMPKIN CHEESECAKE



Spiced Pumpkin Cheesecake image

This needs to chill overnight, so plan accordingly.

Categories     Cake     Milk/Cream     Food Processor     Mixer     Dessert     Bake     Thanksgiving     Cream Cheese     Spice     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 17

Crust
9 whole graham crackers (about 4 ounces), broken
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan. Combine graham crackers, sugar, and cinnamon in processor. Blend until graham crackers are very finely ground. Drizzle butter over. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom (not sides) of springform pan. Bake until crust is slightly golden, about 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in eggs 1 at a time. Add pumpkin and remaining 7 ingredients. Beat just until blended. Pour filling into prepared crust. Place springform pan in large roasting pan. Add enough water to come halfway up sides of springform pan.
  • Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours. Transfer springform pan to rack and cool. Cover and refrigerate cake overnight.
  • Using knife, cut around sides of pan to loosen cake. Release pan sides. Cut cheesecake into wedges and serve.

PUMPKIN SPICE CHEESECAKE



Pumpkin Spice Cheesecake image

My improved dessert combines two things I love: pumpkin and cheesecake. This better-for-you version is the perfect ending to a wonderful meal. Visit my blog at www.HealthifiedMom.com for more great recipes like this one! Top with whipped cream, chocolate drizzle, or whatever your little heart desires!—Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 3h10m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups graham cracker crumbs
1 tablespoon brown sugar
2 teaspoons baking cocoa
1/8 teaspoon salt
5 tablespoons vanilla yogurt or plain yogurt
FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 can (15 ounces) pumpkin
1/4 cup reduced-fat sour cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature, lightly beaten
1 large egg yolk, room temperature

Steps:

  • Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

Nutrition Facts : Calories 406 calories, Fat 23g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE



Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce image

Categories     Bourbon     Cheese     Nut     Bake     Thanksgiving     Cream Cheese     Pecan     Spice     Pumpkin     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 27

Crust:
1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Filling:
3 8-ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt
Sauce:
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 to 4 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
  • For filling:
  • Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
  • Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
  • For sauce:
  • Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
  • Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

SPICED PUMPKIN CHEESECAKE (BON APPéTIT MAGAZINE)



Spiced Pumpkin Cheesecake (Bon Appétit Magazine) image

This rich, delicious, and easy recipe is from Bon Appétit Magazine (November 1997). If you want to make it a little healthier, you can use non-fat cream cheese and it still tastes great!

Provided by blucoat

Categories     Cheesecake

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 (15 ounce) can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract

Steps:

  • Make crust: Preheat oven to 350°F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
  • Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
  • Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).

Nutrition Facts : Calories 518.5, Fat 39.7, SaturatedFat 20.7, Cholesterol 148.8, Sodium 284.8, Carbohydrate 34.2, Fiber 1.3, Sugar 26.3, Protein 9

SPICED PUMPKIN CHEESECAKE



Spiced Pumpkin Cheesecake image

This recipe courtesy of Bon Appetit, October 2002. This needs to chill overnight, so plan accordingly.

Provided by Juenessa

Categories     Cheesecake

Time 2h

Yield 12-16 serving(s)

Number Of Ingredients 15

9 whole graham crackers, broken (about 4 ounces)
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs
1 (15 ounce) can pumpkin puree
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • For crust:.
  • Position rack in center of oven and preheat to 350°F
  • Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
  • Combine graham crackers, sugar, and cinnamon in processor.
  • Blend until graham crackers are very finely ground.
  • Drizzle butter over.
  • Using on/off turns, blend until crumbs begin to stick together.
  • Press crumbs onto bottom (not sides) of springform pan.
  • Bake until crust is slightly golden, about 10 minutes.
  • Transfer to rack and cool while preparing filling.
  • Maintain oven temperature.
  • For filling:.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
  • Beat in eggs 1 at a time.
  • Add pumpkin and remaining 7 ingredients.
  • Beat just until blended.
  • Pour filling into prepared crust.
  • Place springform pan in large roasting pan.
  • Add enough water to come halfway up sides of springform pan.
  • Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
  • Transfer springform pan to rack and cool.
  • Cover and refrigerate cake overnight.
  • Using knife, cut around sides of pan to loosen cake.
  • Release pan sides.
  • Cut cheesecake into wedges and serve.

Nutrition Facts : Calories 533.8, Fat 39.4, SaturatedFat 24.1, Cholesterol 173.4, Sodium 308.6, Carbohydrate 39, Fiber 0.7, Sugar 31.7, Protein 8.5

STRAWBERRY CHEESECAKE BON BONS



Strawberry Cheesecake Bon Bons image

These are dainty little dessert treats that can be whipped up in a jiffy. Make for two for a romantic dessert, or spend the day making a batch for a dinner party. :) We created these treats from Recipe #244193. If you use a cheesecake that has a graham cracker crust, you can use that for the graham cracker crumbs and just add the sweet biscuits to that. For more chocolate flavor, after you put the crumb mixture on the strawberries, dip the bottoms in chocolate coating and allow to firm up. Enjoy!

Provided by 2Bleu

Categories     Cheesecake

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons graham cracker crumbs
2 tablespoons plain sweet biscuits, crumbled (such as the insides of a donut)
1 slice ny cheesecake, divided (recommended Absolutely the Best New York Cheesecake (Gluten-Free))
6 large strawberries
2 tablespoons hot fudge syrup

Steps:

  • Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
  • Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
  • Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.

Nutrition Facts : Calories 235.6, Fat 10.2, SaturatedFat 4.1, Cholesterol 22, Sodium 162.3, Carbohydrate 34.4, Fiber 1.7, Sugar 12.2, Protein 3.3

SPICED PUMPKIN CHEESECAKE



Spiced Pumpkin Cheesecake image

Categories     Cake     Dessert     Bake     Thanksgiving     Cream Cheese     Spice     Pumpkin     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 13

For crust
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
  • Make filling:
  • Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
  • Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

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