Best 4 Pumpkin Cheesecake Ii Recipes
Indulge in the symphony of flavors with our exquisite collection of pumpkin cheesecake recipes. These delectable treats are a harmonious blend of creamy, tangy, and sweet sensations that will tantalize your taste buds. From the classic New York-style cheesecake to the innovative pumpkin swirl cheesecake, each recipe is a culinary masterpiece waiting to be savored. Dive into the velvety pumpkin cheesecake with gingersnap crust, where a rich pumpkin filling rests upon a bed of crunchy gingersnaps. Experience the delightful pumpkin cheesecake with pecan crust, where the nutty pecan crust adds a delightful textural contrast to the creamy filling. For those who prefer a gluten-free option, the pumpkin cheesecake with almond flour crust offers a satisfying and indulgent treat. And for a unique twist, try the pumpkin cheesecake with Oreo crust, where the classic Oreo cookie adds a touch of playful sweetness. No matter your preference, our pumpkin cheesecake recipes will leave you craving for more.
Here are our top 4 tried and tested recipes!
PUMPKIN CHEESECAKE II
This is a very old recipe and it seems like there are a lot of ingredients, but it is worth the effort. I use the extra whipping cream to decorate the top of the cheesecake.
Provided by Cathy Brisco
Categories Fruits and Vegetables Vegetables Squash
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
- Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
- Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 31.5 g, Cholesterol 158.9 mg, Fat 29.3 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 16.3 g, Sodium 320.4 mg, Sugar 25.5 g
CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHEESECAKE II
Make and share this Pumpkin Cheesecake II recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl.
- Press onto bottom and 1" up side of 9" springform pan.
- Bake in preheated 350 degree oven for 6-8 min.
- Do not allow to brown.
- Cool on wire rack for 10 min.
- Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy.
- Beat in eggs, pumpkin and milk.
- Add cornstarch, cinnamon and nutmeg.
- Beat well.
- Pour into crust. bake at 350 degrees for 55-60 min., until edge is set but center still moves slightly.
- Topping: Combine sour cream, sugar and vanilla in med. bowl.
- Spread over surface of warm cheesecake. Bake for an additional 5 min.
- Cool on wire rack.
- Chill for several hours or overnight. Remove side of springform pan before serving.
Nutrition Facts : Calories 389.8, Fat 26.3, SaturatedFat 14.8, Cholesterol 98.3, Sodium 252.5, Carbohydrate 34.8, Fiber 0.4, Sugar 28.2, Protein 5.3
Tips:
- Ensure all ingredients are at room temperature before mixing. This helps ensure even mixing and a smooth batter.
- Use high-quality pumpkin puree for the best flavor and texture. Fresh pumpkin puree is ideal, but canned pumpkin puree works well too.
- Do not overmix the batter. Overmixing can result in a tough cheesecake.
- Bake the cheesecake in a water bath to prevent cracking. The water bath creates a humid environment that helps the cheesecake cook evenly and prevents the top from overcooking.
- Allow the cheesecake to cool completely before serving. This allows the cheesecake to set and develop its full flavor.
Conclusion:
This delightful pumpkin cheesecake is a perfect combination of creamy, tangy, and pumpkin flavors. With its graham cracker crust, pumpkin filling, and cream cheese topping, this cheesecake is sure to impress your family and friends. Whether you are celebrating a special occasion or simply enjoying a weekend treat, this pumpkin cheesecake is a must-try.
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