BEST PUMPKIN CHEESECAKE
If you like pumpkin pie and cheesecake, this is this best of both worlds. My mother made this once, many years ago and I have been making them ever since. This recipe makes 2 - 9 inch pies.
Provided by David Schilke
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C.)
- In a large bowl, beat cream cheese and sugar until smooth. Blend in sour cream, vanilla and spice. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into 2 crusts.
- Bake in the preheated oven for 45 minutes, or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 35.4 g, Cholesterol 122.3 mg, Fat 27 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 13.3 g, Sodium 365.9 mg, Sugar 24.8 g
ALMOST-FAMOUS PUMPKIN CHEESECAKE
What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
GINA'S PUMPKIN CHEESECAKE
Gina Neely shares her recipe for Gina's Pumpkin Cheesecake for Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h40m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Crust:
- Preheat the oven to 350 degrees F.
- Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
- Remove from the oven and let cool completely while preparing the filling.
- Filling:
- Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
- In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.
- Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
PUMPKIN CHEESECAKE
Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort
Provided by Katy Gilhooly
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.
- Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).
- To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.
- Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.
- Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.87 milligram of sodium
DRUNKEN CHOCOLATE PUMPKIN BREAD
One of my family's favorite bread recipes. The liquor helps produce a very flavorful and moist bread.
Provided by Twocat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
- Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
- Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
- Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 455 calories, Carbohydrate 75.9 g, Cholesterol 54.5 mg, Fat 14.3 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 7.7 g, Sodium 530.1 mg, Sugar 35.5 g
RICH AND CREAMY PUMPKIN CHEESECAKE
This recipe was given to me by a friend a long time ago, not sure where she got it, I just know it's the most requested pumpkin cheesecake recipe I have. When I want to splurge on cheesecake, this is it!!! Very rich and creamy, tastes like what you would expect in a restaurant.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (To make it watertight).
- Combine the graham crackers, sugar, and cinnamon, drizzle the melted butter over crumbs and mix.
- Press the crumbs over the bottom (not the sides) of the prepared pan.
- Bake in the middle of the oven until the crust is slightly golden, about 10 minutes.
- Transfer to a wire rack and cool while preparing the filling.
- To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy.
- Beat the eggs one at a time.
- Add the pumpkin, cream, vanilla and spices and beat just until mixed.
- Pour the filing into the prepared crust.
- Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan.
- Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours.
- Transfer the cheesecake to a wire rack to cool.
- Cover and refrigerate the cake overnight.
- Use a knife to cut around the side of the pan to loosen the cheesecake.
DOUBLE-LAYER PUMPKIN CHEESECAKE
I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN CHEESECAKE (A CHEESECAKE FACTORY COPYCAT)
This was in the October 29,2008 Food section of the Houston Chronicle and was proclaimed "holiday worthy"! Preparation time does not include chill time.
Provided by Leslie in Texas
Categories Cheesecake
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees.
- Brush a 10 inch springform pan with some of the butter;stir remaining butter into graham cracker crumbs with 1/4 cup sugar and pinch salt.
- Press mixture into bottom and up sides of pan , packing it tightly and evenly.
- Bake until golden brown, 15 to 20 minutes.
- Cool on rack, then wrap outside of springform pan with heavy duty foil and place in a roasting pan.
- Bring a medium pot of water to boil.
- Meanwhile beat cream cheese with a mixer until smooth; add remaining 2 1/2 cups sugar and beat until just light, scraping down sides of bowl and beaters as needed.
- Beat in the sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon, ginger and cloves and beat until just combined; pour into cooled crust.
- Without pulling rack out, gently place roasting pan in oven and pour boiling water into roasting pan until it comes about halfway up side of springform pan.
- Bake until outside of cheesecake sets but center is still loose, about 1 hour and 45 minutes.
- Turn off oven and open door briefly to let out some heat.
- Leave cheesecake in oven for 1 more hour, then carefully remove from roasting pan and cool on a rack.
- Run a knife around edges of springform pan, cover and refrigerate for at least 8 hours or overnight.
- Bring cheesecake to room temperature 30 minutes before serving.
- Unlock and remove springform ring.
- To finish, place a dollop of whipped cream on each slice and sprinkile with toasted pecans.
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