That pumpkin cheesecake recipe that you you make every fall, please?!
LOL
Thanks!
Answers: I want to make it now!!!
LOL
Thanks!
Cheesecake Factory Pumpkin Cheesecake
Recipe By :Cheesecake Factory
Serving Size : 8 Preparation Time :0:00
Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups graham cracker crumbs
5 tablespoons butter -- melted
1 cup plus 1 tablespoon sugar
24 ounces cream cheese -- softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Preheat the oven to 350 degrees F. Make the crust by combining the graham
cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as
to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the
bottom and about two-thirds of the way up the sides of a springform pan. You
don't want the crust to form all of the way up the back of each slice of
cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready
to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs,
cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a
bit darker at this point. Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8
equal pieces. Use dental floss to make a clean cut. Serve with a generous
portion of whipped cream on top.
Cream Cheese Pumpkin Pie
4 oz. package Cream Cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 small tub (8 oz.) Cool Whip, thawed
1 graham cracker piecrust
1 can Pumpkin
1 cup milk
2 small packages of instant vanilla pudding
1 ? teaspoon pumpkin pie spice
1. Mix cream cheese, 1 tablespoon milk and sugar with wire whisk in a large bowl until well blended.
2. Fold in ? of Cool Whip into cream cheese mixture.
3. Spread mixture in piecrust.
4. Pour 1 cup milk into large mixing bowl and add remaining ingredients, beating with wire whisk until blended (mixture will be thick).
5. Spread pumpkin mixture over cream cheese mixture in crust.
6. Refrigerate 4 hours or until set.
7. Top with remaining Cool Whip before serving.
go to betty crocker.com/recipes
the cheese cake factory one is great, but for faster results you can get it at the grocery store in mixes.
My mom's
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.