DOUBLE LAYER PUMPKIN CHEESECAKE
A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.
Provided by Stephanie Phillips
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE PUMPKIN CHEESECAKE
Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.
Provided by zippyejb
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
- Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
- Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
- Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
- Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
- Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 52 g, Cholesterol 100.3 mg, Fat 23.9 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 14.1 g, Sodium 313.3 mg, Sugar 40.7 g
DOUBLE CHOCOLATE-PUMPKIN CHEESECAKE
This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead -- just cover & refrigerate. Preparation & cooking time does not include the 1 hour cooling in the oven & at least 4 1/2 hours chilling in the frig.
Provided by Sydney Mike
Categories Cheesecake
Time 2h35m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F, & coat an 8 inch springform pan with nonstick spray. Set out a roasting pan larger than the springform pan.
- FOR THE CRUST, put the crumbs in a small bowl, & stir in butter until evenly moistened.
- Press firmly over the bottom of the pan.
- Bake 8-10 minutes until set, then cool on a wire rack.
- Wrap the outside of the pan with heavy-duty foil.
- Reduce oven temperature to 300 degrees F.
- At this point, set 4-6 quarts of water on to boil [to be added to the roasting pan in which the springform pan will be placed ~ to come halfway up the sides of the springform pan].
- FOR THE FILLING, put the cream cheese, sugar & cornstarch in a large bowl, & beat with a mixer on medium speed until smooth, scraping sides of the bowl several times with a rubber spatula.
- Beat in eggs, 1 at a time, just until blended.
- Beat in sour cream & vanilla to combine, then divide the batter evenly between 3 medium bowls.
- Stir melted milk chocolate into the 1st bowl of batter, & pour this chocolate mixture into the crust in an even layer.
- Whisk pumpkin & pumpkin pie spice into the 2nd bowl of batter, then carefully spoon this mixture over the chocolate layer to cover, then gently smooth into an even layer with an offset spatula [do not let the two layers of batter run together].
- Stir semisweet chocolate into the 3rd bowl of batter, then carefully spoon it over the pumpkin layer, spreading carefully & evenly as indicated above.
- Set the springform pan in the center of the roasting pan, then place the roasting pan in the oven.
- Add boiling water, enough to come halfway up the sides of the springform pan.
- Bake 1 1/2 to 1 3/4 hours until set [to a point where the center still jiggles slightly when gently shaken ].
- Turn off the oven & leave the door closed, letting the cake cool in the oven for 1 hour. [If the cake hasn't pulled away from the sides of the pan, carefully run a thin knife around the edge of the pan to release the cake.]
- Remove the foil & cool the cake in the pan on a wire rack.
- Cover & refrigerate at least 4 hours or overnight.
- FOR THE CHOCOLATE GLAZE: In a small saucepan, stir the glaze ingredients over low heat until chocolate melts & mixture is smooth.
- Remove from heat, & cool slightly.
- Remove pan sides & place cake on a serving plate.
- Spread the glaze over the top, just to the edge. [You might even want some to drip down the side of the cake.].
- Refrigerate until glaze sets.
Nutrition Facts : Calories 396.9, Fat 25.9, SaturatedFat 15, Cholesterol 101.7, Sodium 262.7, Carbohydrate 36.9, Fiber 0.8, Sugar 19.8, Protein 7.6
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