Pumpkin Cheesecake A La Martha Stewart Recipes

PUMPKIN-SWIRL CHEESECAKE

Steps:

• Crust: Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
• Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not overmix). Pour three-quarters of the cream cheese filling over crust.
• Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg. Drop 1/4-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.
• Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
• Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
• Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
• Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
• Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
• Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

PUMPKIN CHEESECAKE A LA MARTHA STEWART

Steps:

• Preheat oven to 325°.
• Place gingersnaps in the bowl of a food processor, and process until finely ground.
• Add pecans, melted butter, sugar, and cinnamon.
• Process just until combined and the mixture holds together.
• Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
• Bake for 10 minutes. Cool completely on a wire rack.
• In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
• In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
• Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
• Add eggs, one at a time, beating to incorporate after each addition.
• Pour batter into prepared crust.
• Wrap the outside of the springform pan with a double layer of aluminum foil.
• Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
• Bake until cake is set in the center, about 1 hour and 45 minutes.
• Remove from water, and cool on a wire rack.
• Remove foil, and refrigerate for at least 4 hours and up to overnight.
• Serve with whipped cream, if you'd like.