Paula Deens Pumpkin Cheesecake Recipes

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PAULA DEEN'S PUMPKIN CHEESECAKE



Paula Deen's Pumpkin Cheesecake image

Make and share this Paula Deen's Pumpkin Cheesecake recipe from Food.com.

Provided by fifleaona

Categories     Cheesecake

Time 5h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup melted salted butter
3 (8 ounce) packages cream cheese, at room temperature
1 (15 ounce) can pumpkin puree
3 eggs
1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  • 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Nutrition Facts : Calories 705.8, Fat 46.3, SaturatedFat 25.6, Cholesterol 218.5, Sodium 498.3, Carbohydrate 65.8, Fiber 1, Sugar 52, Protein 10

CLASSIC PUMPKIN CHEESECAKE



Classic Pumpkin Cheesecake image

A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
1/4 cup sour cream
1 tablespoon pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs, at room temperature, lightly beaten
Whipped cream, for topping

Steps:

  • Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
  • Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
  • Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
  • Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.

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