Pumpkin Cheesecake recipe: I'm looking for a simple, easy, delicious recipe?!


Question: I'm not much of a baker, but I'd like to make this for my husband for Thanksgiving. Can someone please provide a simple, quick and easy recipe for Pumpkin Cheesecake? Thanks!


Answers: I'm not much of a baker, but I'd like to make this for my husband for Thanksgiving. Can someone please provide a simple, quick and easy recipe for Pumpkin Cheesecake? Thanks!

Hello,try this recipe.......it's not a true cheesecake but a cheesecake pie........it's really EASY & QUICK:

Pumpkin Cheesecake Pie

2 Packages (8 oz. each) cream cheese,soften
2/3 cup regular white sugar
2 tps. pumpkin pie spice *
2 eggs
1 can (15 oz.) pumpkin (regular not pie mix)
1 extra serving graham crumb pie crust (10 inch size)

In a large beat the cream cheese until fluffly. Add the sugar and spice. Combine well. Add eggs in one at a time. Stir in pumpkin. Pour mixture into crust. Bake in a 350 degree preheated oven for 35 to 40 minutes or until the middle is set.
Cool for 1 hour and refrigate for 3 hours. Cut and add Cool Whip on top when serving.

* Substitute 1 tps. ground cinnamon,1/2 tps. ground ginger and 1/4 tps. ground cloves for the pumpkin pie spice.

Again this is simple,quick and easy.
Happy Thanksgiving Ya'll!!!

This is the one I'm making on Thanksgiving:


Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling:
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey
1/8 cup sour cream

*Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not presweetened pumpkin pie filling.

Topping:
1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar

Special equipment: a 9-inch springform pan, an electric mixer


For the crust: Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom and sides with parchment paper.

Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.

Turn the oven down to 300 degrees F.

For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.

Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.

Increase oven temperature to 350 degrees F.

For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.

Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

You should go on Martha Stewart.com and in the search place write pumpkin cheesecake there are some really good recipes. I did one once and it turned out to be so good. Good Luck!

Here you go -

Pumpkin Cheesecake - http://www.gourmet-living.com/recipes.ht...

Enjoy!





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