Pumpkin Cheesecake Recipe

Anyone have one? I would like to try to make it this year for Thanksgiving. I have a brand new springform pan that's dying to be used!

Re: Pumpkin Cheesecake Recipe

YES!

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Directions

Preheat oven to 350 degrees. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Re: Pumpkin Cheesecake Recipe

2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
Dash of ground cloves
Dash of ground nutmeg
1 readymade Graham Pie Crust (6 oz.)

PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.

POUR remaining plain batter into crust. Top with pumpkin batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Message edited 11/21/2009 3:52:32 PM.

Re: Pumpkin Cheesecake Recipe

Chocolate pumpkin cheesecake bars

CRUST
20 choc wafer cookies (1/2 9oz package)
2 TB sugar
4 TB unsalted butter, melted

preheat oven to 350. Line bottom & sides of 8” baking pan with parchment or aluminum, leaving overhang over sides. Set aside.

In food prcocesser blend cookies & sugar. Add butter and pulse until moistened.

Transfer crumb muixture to pan, press gently into bottom- bake until fragrant and slightly firm 12-15 minutes.

FILLING
2 packages of 8oz bar cream cheese
1 cup sugar
1 cup canned solid packed pumpkin puree
3 large eggs
3 TB flour
1 tsp pumpkin pie spice
½ tsp salt
4 oz semi sweet chocolate

place cream cheese in food processor. Blend until smooth. Add sugar, pumpkin, eggs, flour. Pumpkin pie spice & salt. Process unti combined. Set aside.

Melt choc- in microwave 30 sec incrememnts. Add 1 cup of pumpkin mixture. Stir to combine. Set aside.

Pour remaining pumpkin mixture into prepared pan. Drop dallops of choc mixture in & swirl. Bake until set, about 40-50 minutes.

Cool, cover, chill.

Re: Pumpkin Cheesecake Recipe

Re:

Message edited 3/4/2010 3:24:22 PM.

Re: Pumpkin Cheesecake Recipe

tried and true recipe from the joy of baking.com! i am making this again! it was a hit!




Pumpkin Cheesecake Recipe:
Crust:

1 cup (100 grams) graham cracker crumbs

1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought

1 tablespoon (15 grams) granulated white sugar

4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted

Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1 pound (454 grams) cream cheese, room temperature

3 large eggs

1 teaspoon pure vanilla extract

1 cup pure pumpkin puree (canned or homemade)

Topping:

1 cup sour cream

1 teaspoon pure vanilla extract

1/4 cup (50 grams) granulated white sugar



Pumpkin Cheesecake: Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.

For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.

For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.

Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.

Serves 10-12 people.



Read more: http://www.joyofbaking.com/PumpkinCheesecake.html#ixzz0XiIEdqHy

Re: Pumpkin Cheesecake Recipe

Re: Pumpkin Cheesecake Recipe

Re: Pumpkin Cheesecake Recipe

haha i just made it myself! waiting for it to cool!

the icing is so good!