PUMPKIN CRANBERRY CHEESECAKE
One Thanksgiving, I was eating pumpkin pie and decided to have some cranberry sauce with it. I loved the combination so much, I experimented and came up with a two-tone cheesecake that has a ruby-red layer at the bottom. -John Abraham, Boca Raton, Florida
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.
Nutrition Facts : Calories 598 calories, Fat 34g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 319mg sodium, Carbohydrate 69g carbohydrate (53g sugars, Fiber 4g fiber), Protein 8g protein.
CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES
Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 9h50m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
- Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
- Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
- Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
- While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
- Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
- Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
- In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
- Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g
THE ULTIMATE PUMPKIN PIE WITH CRUNCHY CRANBERRY TOPPING
Provided by Tyler Florence
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place the crust on a sheet pan to catch any spills. Refrigerate until ready to fill.
- Heat the oven to 375 degrees F.
- Filling: Puree the pumpkin in a food processor with the butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the pumpkin puree and whisk well. Add the cream, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell, and place on the bottom rack of the oven. Brush the pastry with the beaten egg white. Bake until the pie is set but still jiggles slightly, 45 to 50 minutes. Remove from the oven and allow it to cool.
- Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. Refrigerate leftovers.
CREAMY PUMPKIN PIE WITH CRANBERRY TOPPING
Make and share this Creamy Pumpkin Pie With Cranberry Topping recipe from Food.com.
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 375°F.
- Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time.
- Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
- Pour the filling into the prepared/panned pie shell and bake the pie on the center rack for 30 minutes.
- Reduce the heat to 350° and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes.
- Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
- To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce.
- Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
- Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl.
- Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor.
Nutrition Facts : Calories 409.6, Fat 16.6, SaturatedFat 8.2, Cholesterol 109.8, Sodium 366.2, Carbohydrate 62.1, Fiber 2, Sugar 50.2, Protein 5.3
PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING
Fast, easy and delicious! This is a great make-ahead dessert that doesn't take up oven or fridge space! A different light twist on pumpkin pie or pumpkin cheesecake. The cranberry-nut topping adds a beautiful presentation and tastes yummy!
Provided by Laura Manos Emms
Categories Pumpkin Cheesecake
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
- Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
- Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 33 g, Cholesterol 19.2 mg, Fat 16 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 249.1 mg, Sugar 21.9 g
PUMPKIN PIE CHEESECAKE WITH CANDIED CRANBERRY TOPPING
I haven't tried this yet, put here for safekeeping! Adapted from Better Homes & Gardens magazine. They say two treasured recipes come together for a light cheesecake that tastes like pumpkin pie!
Provided by Sharon123
Categories Cheesecake
Time 1h35m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Position two oven racks, one above the other, bottom rack in lowest position. On bottom rack place a 13x9x2 inch baking pan and pour in water to 1" depth.
- Heat oven to 350*F. To drain pumpkin, line a fine mesh sieve with 100% cotton cheesecloth or a paper coffee filter; set over a bowl. Spoon in pumpkin, set aside while preparing crust.
- For the crust:.
- In bowl stir together crushed gingersnaps, butter, and the 2 tbls. of brown sugar. Press the crumb mixture onto bottom and about 1" up the sides of a 9x3" springform pan. Bake 5 minutes or until firm. Cool completely on rack.
- For filling:.
- In large bowl beat cream cheese and the 1 1/4 cups brown sugar with an electric mixer on medium speed until smooth. Beat in pumpkin(discard liquid), flour, and pumpkin pie spice until combined. Stir in eggs by hand.
- Pour filling into crust lined pan, spreading to sides of pan. Place springform pan on baking sheet then on oven rack above water filled pan. Bake 1 hour or until filling appears set when gently shaken. Turn off the oven; let cheesecake stand in oven 30 minutes. (The top may crack as it cools).
- Cool in pan on wire rack 15 minutes. With a small sharp knife, loosen the crust from sides of pan; cool 30 minutes. Remove sides of springform pan; cool completely on rack. Cover and chill at least 4 hours before serving. Serve with Cranberry Topping.
- To make Cranberry Topping:.
- In a small saucepan combine 1 cup cranberries and corn syrup. Cook and stir over medium heat 4-5 minutes or until berries begin to pop. Remove from heat. Stir in 1/2 cup cranberry sauce or relish. Cool.
- Makes about 1 1/2 cups topping.
Nutrition Facts : Calories 4891.4, Fat 159.2, SaturatedFat 79.3, Cholesterol 1351.9, Sodium 4079.2, Carbohydrate 815, Fiber 16.7, Sugar 469, Protein 81.9
PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING
This recipe is the one I will be making for the Thanksgiving holiday this year...it comes from Food and Wine, November 2003 issue. What a great way to combine the flavors of fall! Prep time includes refrigeration time.
Provided by canarygirl
Categories Cheesecake
Time 4h50m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 28
Steps:
- Pastry: Using a food processor, grind almonds.
- Add 1/2 cup of the flour and process until fine.
- Place almond mixture in a bowl.
- Using the processor, cream the butter and powdered sugar.
- Add in egg and vanilla and process.
- Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
- Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
- Preheat oven to 325ºF.
- Roll out dough on a lightly floured surface.
- The pastry should be about a 14 inch round and about 1/4 inch thick.
- Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
- Press pastry into pan, folding excess back into pan and pressing into sides.
- Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
- Cool slightly.
- Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
- Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
- Beat in the cream, syrup, vanilla and eggs on low.
- Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
- Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
- Cool completely.
- Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
- Allow to cool.
- Puree until smooth and strain.
- Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
- Allow to cool.
- Add orange juice and cranberry puree and stir until combined.
- Soften gelatin in 2 tablespoons of water--about 5 minutes.
- Finish melting in the microwave, 10 seconds on high.
- Whisk into the cranberry mixture and pour over the pumkin custard.
- Refrigerate until set-- for at least 1 hour, and up to 2 days.
- Remove outer shell of tart pan and serve.
More about "pumpkin cheesecake pie with cranberry glaze recipes"
PUMPKIN CHEESECAKE TART WITH CRANBERRY GELéE RECIPE
From foodandwine.com
5/5 Total Time 4 hrs 30 minsAuthor Deborah Racicot
- In a food processor, pulse the almonds until coarsely ground. Add 1/2 cup of the flour and process to a fine powder; transfer to a bowl. In the food processor, pulse the butter and confectioners' sugar until creamy. Pulse in the egg and vanilla. Pulse in the remaining 1 cup plus 1 tablespoon of flour, the almond flour and the salt until a soft dough forms. Pat the pastry into a disk, wrap in plastic and refrigerate until firm, at least 1 hour.
- Preheat the oven to 325°. On a lightly floured surface, roll out the pastry to a 14-inch round about 1/8 inch thick. Roll the pastry onto the rolling pin and unroll it over an 11 1/2-inch fluted tart pan with a removable bottom. Gently press the pastry into the rim. Fold in the overhanging dough and press to reinforce the side; the side should be twice as thick as the bottom. Trim off any excess pastry and refrigerate until firm.
- Line the pastry with parchment paper and fill with pie weights or dried beans. Bake the pastry for about 25 minutes, or until set. Remove the parchment and weights and bake for 10 minutes longer, until the crust is golden and cooked through. Let cool slightly.
- In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt. Using an electric mixer, beat at medium speed until smooth. Beat in the pumpkin puree until smooth. Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
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