Best 2 Paula Deen Pumpkin Cheesecake Recipes
Indulge in a delectable journey with Paula Deen's Pumpkin Cheesecake, a symphony of flavors that will tantalize your taste buds. This classic Southern dessert combines the richness of pumpkin with the creamy smoothness of cheesecake, creating a perfect balance of textures and flavors. Discover the secrets behind this beloved recipe, along with variations that cater to different dietary preferences and add unique twists to the traditional pumpkin cheesecake. Embark on a culinary adventure with Paula Deen's Pumpkin Cheesecake, where every bite promises an explosion of autumnal delight.
Paula Deen's Pumpkin Cheesecake: A Culinary Masterpiece
- Original Pumpkin Cheesecake: Experience the timeless classic, featuring a velvety pumpkin filling nestled in a graham cracker crust, topped with a dusting of cinnamon and nutmeg.
- Gluten-Free Pumpkin Cheesecake: Delight in a gluten-free rendition of this classic dessert, where an almond flour crust provides a sturdy base for the creamy pumpkin filling.
- Chocolate Chip Pumpkin Cheesecake: Indulge in a decadent twist, where rich chocolate chips are swirled into the pumpkin filling, creating a symphony of flavors.
- Caramel Sauce Pumpkin Cheesecake: Elevate your dessert experience with a luscious caramel sauce drizzled over the top of the cheesecake, adding a touch of sweetness and a delightful contrast in texture.
PAULA DEEN'S PUMPKIN CHEESECAKE
Make and share this Paula Deen's Pumpkin Cheesecake recipe from Food.com.
Provided by fifleaona
Categories Cheesecake
Time 5h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
- 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
- 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Nutrition Facts : Calories 705.8, Fat 46.3, SaturatedFat 25.6, Cholesterol 218.5, Sodium 498.3, Carbohydrate 65.8, Fiber 1, Sugar 52, Protein 10
PUMPKIN CHEESECAKE (PAULA DEEN)
Steps:
- Preheat oven to 350 degrees F. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree will give your cheesecake a richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until soft, then scoop out the flesh and puree it in a food processor or blender.
- Make sure the cream cheese is at room temperature. This will help it blend smoothly with the other ingredients.
- Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
Paula Deen's Pumpkin Cheesecake is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. The creamy pumpkin filling is nestled in a graham cracker crust and topped with a dollop of whipped cream. This cheesecake is sure to be a hit with everyone who tries it!
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