Best 2 Snappy Pumpkin Cheesecake Recipes
Indulge in a delightful symphony of flavors with our "Snappy Pumpkin Cheesecake" - a captivating dessert that combines the earthy sweetness of pumpkin with the creamy richness of cheesecake. This exceptional recipe yields a velvety smooth filling nestled atop a graham cracker crust, resulting in a perfect balance of textures. Experience the magic of a classic fall treat elevated to new heights.
This culinary journey also includes two additional treasures: a luscious "Pumpkin Swirl Cheesecake" and a tantalizing "Pumpkin Cheesecake with Pecan Crust." The "Pumpkin Swirl Cheesecake" offers a mesmerizing swirl of pumpkin filling, creating an eye-catching presentation that matches its delectable taste. Meanwhile, the "Pumpkin Cheesecake with Pecan Crust" boasts a nutty twist, with a pecan-studded crust that adds a delightful crunch to each bite.
Each recipe is meticulously crafted with detailed instructions, ensuring that even novice bakers can achieve success. Discover the secrets to creating a perfect cheesecake crust, achieving a velvety smooth filling, and incorporating pumpkin puree to create a stunning autumn-inspired dessert.
Embark on a culinary adventure with our "Snappy Pumpkin Cheesecake" and its companion recipes. These extraordinary treats are guaranteed to captivate your taste buds and leave you craving more.
SNAPPY PUMPKIN CHEESECAKE
I won first place in a pumpkin baking contest with this snappy dessert. The judges gave high marks to its gingersnap-pecan crust and creamy marbled filling. If you wish, substitute cinnamon graham crackers for the gingersnaps. -Lisa Morman, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside., In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325° for 9-11 minutes or until set. Cool on a wire rack. , Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined., Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull. Remove springform 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. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
Nutrition Facts : Calories 352 calories, Fat 24g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 279mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
SNAPPY PUMPKIN CHEESECAKE
This recipe is a keeper. Lisa Morman from Minot, North Dakota posted it in 2008 in Taste of Home. It won first place in a pumpkin baking contest.
Provided by Daune (pronounced "Dawn") Browne
Categories Cakes
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Place a greased 9-in springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.
- 2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. Bake for 9 to 11 minutes. Cool on wire rack.
- 3. In large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.
- 4. Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.
- 5. Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-60 minutes or until center is just set and top appears dull.
- 6. Remove springform pan from water bath. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- 7. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping, if desired.
Tips:
- Use a springform pan. This will make it easy to remove the cheesecake from the pan once it is baked.
- Line the bottom of the pan with parchment paper. This will prevent the cheesecake from sticking to the pan.
- Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
- Don't overmix the cheesecake batter. Overmixing can make the cheesecake dense and crumbly.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it to set properly.
Conclusion:
This pumpkin cheesecake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are a pumpkin lover or not, you are sure to enjoy this cheesecake.
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