Cheesecake?!
Cheesecake?
Does anybody have a recipe for a pumpkin cheesecake?
Answers:
My favorite
For the Crust
1 cup graham cracker crumbs
1/2 cup pecans, ground
2 tablespoons sugar
1/8 teaspoon ginger
1/4 cup butter, melted
For the Filling
3/4 cup brown sugar, firmly packed
8 ounces cream cheese
1 (16 ounce) can pumpkin pie filling
1/2 cup heavy cream
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 dash black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 large eggs
Not the one? See other Pumpkin Cheesecake! Recipes
Thanksgiving Pies
< 4 hours Pies
First start by preparing your crust: Preheat your oven to 350 degrees.
Combine cracker crumbs,pecans,sugar and ginger.
Add butter.
Stir until well coated.
Press,mixture evenly over bottom and sides of a 9" pie plate.
Bake 8 to 10 minutes, and then cool on a wire rack.
To prepare the filling, Combine brown sugar and cream cheese, beating until light and fluffy.
Beat in the rest of the ingredients in order listed above,adding the eggs last, putting them in one at a time.
Cover filling and refrigerate overnight.
Bring to room temperature before filling pie shell.
Pour into pie shell, and bake for 55 to 60 minutes and use toothpick test for exact timing.
Cool on a wire rack.
Top with whipped cream and pecan halves if you wish!
Source(s):
http://www.recipezaar.com/59412...
i dont..
Ingredients
Crumb Crust:
1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar
Pumpkin Filling:
2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
Sour-Cream Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish
Directions
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
hope this helps! it is delicious!
Cooking Information
Servings 16
Cook Time 1 hour 15 minutes
Total Time 2 hours plus chilling
Nutritional Information (per serving)
Calories 310
Total Fat 20 g
Saturated Fat 10 g
Cholesterol 95 mg
Sodium 225 mg
Carbohydrates 30 g
Protein 5 g
Crumb Crust:
1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar
Pumpkin Filling:
2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
Sour-Cream Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish
Directions
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.
This looks like a popular one. 345 people gave it 5 out of 5 stars after trying it.
"Double Layer Pumpkin Cheesecake"
http://allrecipes.com/recipe/double-laye...
Pumpkin cheesecake
Crumb Crust:
1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar
Pumpkin Filling:
2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs
Sour-Cream Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish
Directions
1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.