PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Sweet and traditional pumpkin cheesecake with a sour cream topping.
Provided by Christine
Categories Fruits and Vegetables Vegetables Squash
Time 10h5m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
- Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
- Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
- Bake in preheated oven until center is almost set, 55 to 60 minutes.
- Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
- Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 38.2 g, Cholesterol 108.3 mg, Fat 30.5 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 18.5 g, Sodium 343.6 mg, Sugar 28.7 g
PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018
Yield 12-16 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
- Make the filling:
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING
Make and share this Pumpkin Cheesecake With Bourbon Sour Cream Topping recipe from Food.com.
Provided by Poll_of_the_Purple_
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Make the crust:.
- In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
- Chill the crust for 1 hour.
- Make the filling:.
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
- In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:.
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
- Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
- Remove the side of the pan and garnish the top of the cheesecake with the pecans.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
This cheesecake is what we have for desert every thanksgiving. It is so good. Sometimes we make the cheesecake without the topping. It is good with or without it. I thought that it would not be very good but it is great.
Provided by tmhaendel
Categories Cheesecake
Time 1h40m
Yield 1 9 inch spring form pan, 12 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
- Tightly wrap outside of pan with heavy duty foil.
- Bake crust 10 minutes, then cool completely on wire rack.
- Filling:.
- In a large bowl with a mixer at medium speed beat cream cheese until smooth.
- Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
- With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
- Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
- Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
- Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
- Topping:.
- In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
- Remove cheesecake from water bath. Leave water bath in the oven.
- Spread sour cream mix evenly over top.
- Return to water bath and bake 5 minutes.
- Remove cheesecake and put onto a wire rack. Discard foil.
- With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
- Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.
Nutrition Facts : Calories 387.8, Fat 24.8, SaturatedFat 13.6, Cholesterol 128.7, Sodium 280.1, Carbohydrate 36.9, Fiber 0.5, Sugar 31.3, Protein 5.9
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
This spicy pumpkin cheesecake is a winner all around-from the graham cracker crust to the sweetened sour cream topping.
Provided by My Food and Family
Categories Dairy
Time 5h25m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Mix graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 13x9-inch pan.
- Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended. Add pumpkin and milk; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Mix sour cream, remaining granulated sugar and vanilla; spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 125 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SPICED CIDER CHEESECAKE
Looking for a dessert recipe? Then check out this apple flavored spiced cheesecake drizzled with cream - a delicious treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, combine cookie crumbs, graham cracker crumbs and 1/4 cup sugar; mix well. Stir in butter. Reserve 2 tablespoons crumb mixture for garnish. Press remaining crumb mixture in bottom and 2 inches up sides of ungreased 9-inch springform pan.
- Bake at 350°F. for 10 minutes. Cool 10 minutes. Wrap outside of pan, bottom and sides, with heavy-duty foil.
- Meanwhile, in small saucepan, bring apple juice concentrate and mulling spices to a boil over medium-high heat. Boil 10 minutes. Place dried apples in medium bowl. Strain apple juice mixture over apples; discard spices. Cool 15 minutes or until lukewarm, stirring occasionally.
- Beat cream cheese in large bowl at medium speed until creamy. Beat in 3/4 cup sugar and cornstarch until smooth. Reduce speed to low; beat in eggs one at a time, beating just until combined and scraping down sides of bowl after each addition. Beat in lukewarm apple mixture. Pour into crust-lined pan.
- Bake at 350°F. for 50 to 55 minutes or until sides of cheesecake are set and puffed, top is golden brown and center still moves slightly when pan is tapped.
- Meanwhile, in small bowl, combine topping ingredients; blend well.
- Remove cheesecake from oven. Gently spread sour cream topping over cheesecake. Return to oven; bake an additional 5 minutes. Center will still move slightly when pan is tapped. Turn off oven; let cheesecake stand in oven with door slightly ajar for 10 minutes. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour.
- Sprinkle reserved 2 tablespoons of crumb mixture over top of cheesecake. Cover; refrigerate at least 3 hours or overnight before serving.
- To serve, remove sides of pan. Cut cheesecake into wedges.
Nutrition Facts : Calories 395, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 30 g
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