PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
JOY OF BAKING PUMPKIN CHEESECAKE
This is a great pumpkin cheesecake with a sour cream vanilla topping and a ginger-graham cracker crust.
Provided by Kristy D.
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch spring form pan.
- For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.
- For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
- Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.
- Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Nutrition Facts : Calories 536.9, Fat 37.4, SaturatedFat 21.9, Cholesterol 173.4, Sodium 496.9, Carbohydrate 42.5, Fiber 0.8, Sugar 26, Protein 9.3
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
- Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
- To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
- Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
More about "joy of baking pumpkin cheesecake recipes"
PUMPKIN CHEESECAKE RECIPE DEMONSTRATION
From youtube.com
Author Joy of BakingViews 44.5K
PUMPKIN CREAM CHEESE MUFFINS - SALLY'S BAKING …
From sallysbakingaddiction.com
PUMPKIN CREAM CHEESE MUFFINS RECIPE & VIDEO
From joyofbaking.com
PUMPKIN CHEESECAKE RECIPE - COOKING CLASSY
From cookingclassy.com
NO-BAKE PUMPKIN CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BAKED PUMPKIN CHEESECAKE RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CLASSIC PUMPKIN CHEESECAKE | MY BAKING ADDICTION
From mybakingaddiction.com
HOW TO MAKE PUMPKIN CHEESECAKE | KITCHN
From thekitchn.com
PUMPKIN CHEESECAKE COOKIES - A TABLE FULL OF JOY
From atablefullofjoy.com
PUMPKIN SPICE CAKE RECIPE & VIDEO - JOYOFBAKING.COM
From joyofbaking.com
PUMPKIN CHEESECAKE RECIPE | LIBBY'S® - NESTLÉ® VERY BEST …
From verybestbaking.com
INDULGE IN THE CREAMY JOY OF BAKING PUMPKIN CHEESECAKE
From cookiesncrepes.com
PUMPKIN RECIPES & VIDEOS - JOYOFBAKING.COM *VIDEO RECIPES*
From joyofbaking.com
THE BEST PUMPKIN CHEESECAKE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
PUMPKIN CHEESECAKE - JOYFOODSUNSHINE
From joyfoodsunshine.com
PUMPKIN CAKE CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love