Ultra Creamy Pumpkin Cheesecake With A Hint Of Brandy Recipes

ULTRA-CREAMY PUMPKIN CHEESECAKE WITH A HINT OF BRANDY

Steps:

• Preheat oven to 350°F
• Coat 9" springform pan with cooking spray.
• Crumb Crust:.
• Combine graham cracker crumbs, butter, sugar and salt in a medium mixing bowl. Mix to moisten crumbs, then press into prepared pan - bottom and 2-inches up the sides. Bake 10-12 minutes until slightly darkened.
• Pumpkin Filling:.
• With a wire whisk or electric mixer on low speed, beat cottage cheese until smooth. Add cream cheese, brown sugar, eggs (one at a time until smooth), and flour; continue beating until smooth.
• Add pumpkin, ginger, cinnamon, brandy, nutmeg and cloves; beat until smooth. COOK'S TIP: DO NOT OVERBEAT! If there is too much air in the batter, it will pouf up like a souffle while baking then drop into an unappetizing mess.
• Pour the batter into the baked graham cracker crust.
• Bake the cheesecake 1 1/2 hours on a baking sheet, or until top is firm and cake is beginning to pull away from sides of pan.
• Cool cheesecake to room temperature on a wire rack, then chill in the refrigerator for 2 or 3 hours before unmolding and serving. COOK'S TIP: Chilling overnight is best.
• Just before serving, decorate each slice with a daub of whip cream, chopped pecans and ginger.

RICH AND CREAMY PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
• Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
• Press the crumbs over the bottom (not the sides) of the prepared pan.
• Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
• Transfer to a wire rack and cool while preparing the filling.
• To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
• Beat the eggs one at a time.
• Add the pumpkin, cream, vanilla and spices and beat just until mixed.
• Pour the filing into the prepared crust.
• Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
• Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
• Transfer the cheesecake to a wire rack to cool.
• Cover and refrigerate the cake overnight.
• Use a knife to cut around the side of the pan to loosen the cheesecake.

CREAMY PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crushed cookies and butter; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. In small bowl, mix 1/2 cup cream cheese mixture with cookie spread. Spoon remaining cream cheese mixture into crust. Drop cookie spread mixture by tablespoonfuls onto filling. Cut through with knife for marbled effect.
• Bake 1 hour 15 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove side of pan. Garnish with whipped topping and additional crushed cookies, if desired. Store in refrigerator.

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.