Pumpkin Cheesecake | cheesecake pumpkin

Pumpkin Cheesecake | cheesecake pumpkin


Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up
side of a 9−inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Do not allow to brown.
Remove from oven; cool.

Cheesecake
24 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup packed brown sugar
1 3/4 cups solid pack pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated
milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 degrees F for 55
to 60 minutes or until edge is set but center still moves slightly.

Topping
1 (16 ounce) container sour cream,
(at room temperature)
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract
Combine sour cream, sugar and vanilla extract in small bowl. Spread over surface of warm
cheesecake. Bake at 350 degrees F for 8 minutes. Cool on wire rack. Chill for several hours or
overnight;
To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate.
Garnish with caramelized pecan halves, if desired.

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Praline Pumpkin Cheesecake | cheesecake pumpkin

Praline Pumpkin Cheesecake | cheesecake pumpkin

1 1/2 cups finely ground gingersnap cookies
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted, cooled
1 1/2 pounds cream cheese, room temperature
1 cup firmly packed brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup whipping cream
1/3 cup pure maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 large eggs
1 1/4 cups granulated sugar
6 tablespoons water
1 cup coarsely chopped toasted hazelnuts
Preheat oven to 325 degrees F.
Mix first 3 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb
mixture onto the bottom and 2 inches up the sides of a 9−inch springform pan. Bake for 8 minutes and
cool.
Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the
pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground
allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined.
Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and
the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and
cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely,
cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3
months if you first wrap it in plastic wrap and then foil.)
For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a
heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring
until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling
pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie
sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely.
Break praline in 2−inch jagged pieces and either arrange them on top of cheesecake or set them into
mounds ( by spoon or with a decorator tip ) of whipped cream that’s whipped with a little sugar and
nutmeg.

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Pineapple Pumpkin Cheesecake | cheesecake pumpkin

Pineapple Pumpkin Cheesecake | cheesecake pumpkin

1 1/2 cups firmly packed brown sugar
12 ounces light cream cheese, softened
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons flour
4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 (15 1/2 ounce) can sliced pineapple in heavy syrup
Preheat oven to 350 degrees F. Place a 13 x 9−inch pan of hot water on lower rack in oven. Set aside 2
tablespoons of the brown sugar.
In food processor, combine remaining sugar with cream cheese. Process 20 seconds. Add pumpkin,
eggs, flour, spice and vanilla extract. Process 10 seconds, scraping sides once.
Pour into an 8−inch springform pan coated with vegetable cooking spray. Bake 50 minutes without
opening door. Turn off oven. Let cake stand in oven for one hour.
Remove cake from oven. Immediately run knife around sides of pan. Cool; refrigerate 30 hours. Drain
pineapple, reserving syrup. Dice 1 pineapple slice. Cook reserved syrup, reserved sugar and diced
pineapple over medium−high heat 8 minutes or until thick, without stirring. Just before serving,
arrange pineapple on cake. Top with glaze. Makes 8 servings.
NOTE: As a substitute for the pumpkin pie spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon
ground ginger and 1/4 teaspoon ground allspice.

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Brandied Pumpkin Cheesecake| cheesecake pumpkin

Brandied Pumpkin Cheesecake| cheesecake pumpkin



Crust
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of
10−inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.


Filling
19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger
Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy
and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60
minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top
with whipped cream and sliced ginger

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Anne's Pumpkin Walnut Cheesecake | cheesecake pumpkin

Anne's Pumpkin Walnut Cheesecake | cheesecake pumpkin



6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream

Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom
and up sides of a lightly buttered 9−inch spring−form pan. Chill. Beat the cream cheese until smooth.
Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a
time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed.
Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35
minutes.
While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown
sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from
the oven. Spread the topping over it, and return it to the oven for 10 minutes.
Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This
cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their
stomach! And the recipe!
Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped
cream and pecans.

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Cinderella Cheesecake

Cinderella Cheesecake

Brownie Crust
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sifted all purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup firmly packed golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet (not unsweetened) or
semisweet chocolate, finely chopped
Position rack in center of oven and preheat to 350 degrees F. Butter a 9−inch diameter springform pan
with 2 3/4−inch−high sides. Dust pan lightly with flour, tapping out excess.
Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool.
Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in
medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape
down sides of bowl. Beat in melted chocolate mixture, vanilla extract and chopped chocolate. Add dry
ingredients and mix until just blended; do not over−beat.
Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool
baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.
Meanwhile, prepare Filling.
Filling
12 ounces cream cheese (at room temperature)
1 cup firmly packed golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups (about 12 ounce) creamy peanut butter
(do not use old−fashioned or freshly−ground)
Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using
on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut
butter using on/off turns.
Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to
bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of
cheesecake is gently set and brownie sides have fallen to form a 1−inch−wide ring around filling, about
30 minutes.
Topping
3/4 cup sour cream
2 teaspoons granulated sugar
1/2 cup creamy peanut butter
Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge.
Bake cheesecake 1 more minute.
Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool
completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of
peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes.
Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)
Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and
serve.
Yields 12 servings.

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Chokahlua Cheesecake

Chokahlua Cheesecake

Chocolate Crumb Crust
1 1/3 cups chocolate wafer crumbs
1 tablespoon granulated sugar
4 tablespoons unsalted butter at room (temperature)
Combine wafer crumbs, sugar and butter, mixing well. Put mixture in an even layer over bottom of a
9−inch springform pan.
Cheesecake
1 1/2 cups semisweet chocolate pieces
2 tablespoons butter
1/4 cup Kahlúa®
1 pound cream cheese, softened and cut into small pieces
2 large eggs
1/3 cup granulated sugar
1/4 teaspoon salt
1 cup dairy sour cream
Preheat oven to 325 degrees F.
Slowly heat chocolate, butter and Kahlúa® in a small saucepan, stirring until chocolate melts and
mixture is smooth. Set aside and cool slightly.
Add softened cream cheese, continuing to beat until smooth. Beat in eggs, then beat in sugar, salt and
sour cream. Gradually beat in chocolate mixture. Pour into chocolate crumb crust. Bake for 40
minutes, or just until filling is barely set in center.
Remove from oven and let stand at room temperature at least 1 hour.
Before serving, if desired, spread on a thin layer of sour cream or crème fraiche and drizzle mocha
sauce over top of cake. Cut in small slices with a thin sharp knife dipped in cold water. Refrigerate
leftovers.
Mocha Sauce
1 cup semisweet chocolate pieces
1/3 cup Kahlúa
1/3 cup light corn syrup
Combine ingredients in a saucepan over low heat. Stir constantly until chocolate melts and mixture is
smooth. Serve warm or at room temperature.

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