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.
HOLIDAY PUMPKIN CHEESECAKE
My guests liked this pumpkin cheesecake so much I didn't get to taste it!
Provided by Stephanie Wiebe Meismer
Categories Fruits and Vegetables Vegetables Squash
Time 9h5m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, butter, pecans, and cinnamon in a bowl. Pat into the bottom of a 9-inch springform pan. Set aside.
- Beat cream cheese, sugar, cornstarch, and vanilla extract together in a mixing bowl until fluffy. Add eggs and egg yolks all at once; beat just until combined. Carefully fold in pumpkin and heavy cream, marbling but not mixing completely. Pour batter into the prepared pan.
- Bake in the preheated oven until center appears nearly set when shaken, 35 to 40 minutes.
- Remove from the oven and let cool for 15 minutes before chilling in a refrigerator 8 hours to overnight. Drizzle caramel sauce over each serving.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 52.9 g, Cholesterol 150.3 mg, Fat 33.6 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 19.2 g, Sodium 452.9 mg, Sugar 30.2 g
PUMPKIN CHEESECAKE
We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 8h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
- Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
- Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
- Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
- Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.
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