Best 3 Pumpkin Cheesecake Deluxe Recipes
Indulge in the ultimate fall dessert experience with our delectable Pumpkin Cheesecake Deluxe, a symphony of flavors and textures that will tantalize your taste buds. This exceptional cheesecake boasts a creamy, velvety pumpkin filling nestled atop a graham cracker crust, perfectly complemented by a rich and tangy cream cheese layer. But that's not all - this recipe also includes a decadent chocolate ganache topping, creating an irresistible combination of sweet, savory, and chocolatey goodness. Additionally, we've included two bonus recipes: a luscious Pumpkin Pie Cheesecake and a delightful Pumpkin Cheesecake Bars, each offering a unique twist on the classic pumpkin cheesecake. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect and unforgettable dessert every time.
Let's cook with our recipes!
DELUXE PUMPKIN CHEESECAKE
Over the years, this has become my favorite recipe for pumpkin cheesecake. It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. If you want something extra special for the holidays, you have to try this recipe. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined. , Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , If desired, garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.
Nutrition Facts : Calories 500 calories, Fat 35g fat (18g saturated fat), Cholesterol 155mg cholesterol, Sodium 390mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 8g protein.
DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
Not your regular pie-crust and NO graham crackers either! Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too. The recipe comes from Taste Of Home's "Thanksgiving" Holiday edition, 2009.
Provided by Debber
Categories Cheesecake
Time 1h30m
Yield 1 springform pan, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
- In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
- For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
- Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
- For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
- Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
- Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
- GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
- WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
- Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
- AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
- FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!
PUMPKIN CHEESECAKE DELUXE
I developed this recipe out of my love for cheesecake and my family's love for pumpkin pie. I made it for Thanksgiving and every morsel was devoured. My family wished I had made two! -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil; securely wrap foil around pan. Place pecans in a food processor; cover and process until ground. Add the gingersnaps, brown sugar and butter; cover and pulse until blended. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, cream, syrup, vanilla and spices. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove pan from water bath. 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., Garnish with whipped cream and pecan brittle if desired.
Nutrition Facts : Calories 548 calories, Fat 38g fat (20g saturated fat), Cholesterol 162mg cholesterol, Sodium 368mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 9g protein.
Tips:
- Use fresh pumpkin puree. Fresh pumpkin puree has a richer flavor than canned puree. To make your own pumpkin puree, simply roast a pumpkin in the oven until it is soft, then scoop out the flesh and purée it in a food processor.
- Don't overmix the cheesecake batter. Overmixing the batter will make the cheesecake tough. Mix just until the ingredients are combined.
- Bake the cheesecake in a water bath. Baking the cheesecake in a water bath helps to prevent it from cracking.
- Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set properly.
- Top the cheesecake with your favorite toppings. Some popular toppings include whipped cream, caramel sauce, and pumpkin pie spice.
Conclusion:
Pumpkin cheesecake is a delicious and versatile dessert that can be enjoyed all year round. With its creamy texture and rich pumpkin flavor, this cheesecake is sure to be a hit at your next party or gathering. So next time you're looking for a special dessert, give this pumpkin cheesecake deluxe recipe a try. You won't be disappointed!
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