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
LAYERED PUMPKIN CHEESECAKE
Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
- Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 27 g, TransFat 1 g
PUMPKIN-CHOCOLATE CHEESECAKE
To make this knockout dessert appear, you'll need reinforcements: a springform pan, a food processor (to blitz the chocolate wafers for the crust), and a mixer (to beat the cheesecake ingredients). After that, just a few simple steps result in a firm, delicately flavored pumpkin filling and a deliciously intense chocolate crust. Serve it as is, or pour a stove-top chocolate-caramel glaze on top for a glossy, glamorous finish.
Provided by Sarah Carey
Categories Cake Recipes
Time 10h10m
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with a rack in center. Bring a small pot of water (about 8 cups) to a boil. Assemble a 9-by-3-inch springform pan with raised side of bottom part facing up.
- For the Crust: In a food processor, grind wafers until fine (you should have 1 1/3 cups). Add butter, sugar, and salt; pulse until evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Refrigerate 10 minutes. Bake until fragrant and firm, about 12 minutes. Let cool on a wire rack; reduce oven temperature to 325°F.
- For the Filling: Meanwhile, beat cream cheese and sugar on low speed until smooth; add flour and beat to combine. Add pumpkin, cinnamon, ginger, vanilla and salt; beat to combine. Beat in eggs, one at a time, beating to combine after each addition.
- Wrap springform pan in foil (to keep water from seeping in during baking); place in a roasting pan. Pour filling into crust. Place roasting pan in oven, add boiling water to come halfway up sides of springform pan. Bake until pie is puffed around edges and just a tiny bit wobbly in center, about 1 hour, 15 minutes. Transfer springform pan to wire rack; remove foil and let cool 20 minutes. Run a paring knife around edges and let cool completely on rack, about 4 hours. Transfer pan to refrigerator; cover loosely and chill at least 8 hours and up to 2 days.
- For the Caramel: Release sides of pan and remove cake. Cook sugar and 2 tablespoons water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring and cook, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until amber, 3 to 5 minutes. Remove from heat and stir in cream and salt (it will bubble up). Return to heat and simmer 1 minute, stirring to dissolve any hardened caramel. Stir in chocolate. Let cool 20 minutes, then pour over cake.
- Return cake to refrigerator until set, at least 30 minutes and up to overnight. For the cleanest slices when serving, use a knife dipped in hot water and wiped dry after each.
LAYERED PUMPKIN-CHOCOLATE CHEESECAKE
Between the graham cracker crust and the creamy chocolate top, there's a luscious layer of pumpkin cheesecake-making this layer after layer of luscious!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 4h
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
- Mix eggs, pumpkin, sugar and spices until blended. Beat cream cheese in medium bowl with mixer until creamy. Add pumpkin mixture; mix just until blended. Pour over crust.
- Bake 23 to 25 min. or until center is set; cool completely.
- Microwave chocolates and COOL WHIP in microwaveable bowl 1-1/2 min. or until chocolates are almost melted, stirring after 1 min.; stir until chocolates are completely melted and mixture is well blended. Spread over cheesecake.
- Refrigerate 2 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 14 g, Protein 3 g
LAYERED CHOCOLATE-HAZELNUT PUMPKIN CHEESECAKE
Bring in the fall season with this delicious dessert. Our Layered Chocolate-Hazelnut Pumpkin Cheesecake is the perfect way to punctuate a delicious meal.
Provided by My Food and Family
Categories Dairy
Time 5h55m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Measure 2 cups batter into separate bowl. Add chocolate-hazelnut spread; mix well. Stir pumpkin spice into remaining batter.
- Pour chocolate batter over crust; cover with pumpkin batter.
- Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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