THE BEST PUMPKIN CHEESECAKE
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 31
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
- Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
- For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
- Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
- Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
- Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
- Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
- Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
- For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
- For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
- To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.
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.
FLUFFY PUMPKIN CHEESECAKE
This is my adaptation of a Better Homes & Gardens recipe for New York Style Cheesecake-- only my version makes the ENTIRE thing pumpkin, and is much lighter and fluffier. I think my methodology is easier too and it came out utterly divine. It calls for using an entire 28-oz can of canned pumpkin so you don't have to worry about leftover pumpkin (though as a pumpkin lover who gets frustrated that canned pumpkin is only available in stores in the fall, "leftover pumpkin" is a foreign phrase in this house. :) ) This is also a correction-- I had it down for 15 oz, it really IS 28 oz. I also corrected the crust instructions-- start with 1/4 cup milk, and if you can't run the beater through the crust, add more. I usually use 2% milk, but vanilla or pumpkin pie soymilk will add to it awesomely. :D I used three 8-oz bricks of store-brand cream cheese. (It was almost $2 cheaper than Kraft Philadelphia.) You can probably also use a tub of whipped cream cheese or Tofutti and it'd come out just as good. This is an awesome and delicious dessert to have year-round, but makes a really nice fall and early winter party cake and is a rich and tasty alternative to traditional pumpkin pie.
Provided by the80srule
Categories Cheesecake
Time 1h55m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
- Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
- Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
- Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
- As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
- Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
- Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
- Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
- When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
- When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
- Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
- When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
- Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.
Nutrition Facts : Calories 682.8, Fat 39.7, SaturatedFat 24.1, Cholesterol 219.6, Sodium 349.4, Carbohydrate 69.2, Fiber 1.2, Sugar 46.8, Protein 13.7
IMPOSSIBLY EASY PUMPKIN CHEESECAKE
Create a no-fuss pumpkin dessert that's in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all ingredients except caramel topping and pecan halves. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled. Drizzle servings with caramel topping; garnish with pecan halves. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
FLUFFY PUMPKIN CHEESECAKE PIE
Make and share this Fluffy Pumpkin Cheesecake Pie recipe from Food.com.
Provided by Gagoo
Categories Cheesecake
Time 55m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl beat cream cheese on medium speed until fluffy.
- Add sugar & spice - beat until combined.
- Add eggs, one @ a time, mixing until just combined after each addition.
- Stir in pumpkin.
- Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
- Cool for 1 hour on wire rack.
- Refrigerate at least 3 hours before serving.
- * Soften cream cheese in microwave @ high for 15 to 20 seconds.
- ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
FLUFFY PUMPKIN CHEESECAKE PIE
Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school
Provided by Malee_H
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
- Stir in pumpkin.
- Add eggs, and mix until blended.
- Place crust on a baking sheet and pour filling into crust.
- Bake at 350 for 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate for 3 hours or overnight.
- Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.
Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3
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- Make the crust: Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.
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