PUMPKIN-CHEESECAKE PIE WITH CRANBERRY GLAZE
No baking required: Just dress up a store-bought pumpkin pie with sweetened cream cheese and a cranberry glaze.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the lemon juice and vanilla. Beat in the heavy cream on high speed until stiff peaks form, 2 to 3 minutes. Spread the mixture on top of the pumpkin pie. Refrigerate until set, 1 to 2 hours.
- Melt the cranberry sauce and 1 tablespoon water in a small saucepan over low heat, stirring until smooth, about 5 minutes. Mix the cornstarch with the remaining 1 tablespoon water in a small bowl, then whisk into the cranberry sauce. Bring to a simmer and cook just until thickened, about 30 seconds. Scrape into a bowl and let cool slightly, about 15 minutes. Spread over the cream cheese topping and refrigerate until set, about 30 minutes.
FESTIVE CRANBERRY-TOPPED CHEESECAKE
When my daughter was 4 months old, my husband and I hosted both our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive and was thoroughly enjoyed by all. -Stacy Dutka, Bienfait, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 6-8 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in the orange juice and zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust. , Return pan to baking sheet. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, combine the cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.
Nutrition Facts : Calories 537 calories, Fat 33g fat (17g saturated fat), Cholesterol 129mg cholesterol, Sodium 299mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.
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
PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING
Fast, easy and delicious! This is a great make-ahead dessert that doesn't take up oven or fridge space! A different light twist on pumpkin pie or pumpkin cheesecake. The cranberry-nut topping adds a beautiful presentation and tastes yummy!
Provided by Laura Manos Emms
Categories Pumpkin Cheesecake
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.
- Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
- Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 33 g, Cholesterol 19.2 mg, Fat 16 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 249.1 mg, Sugar 21.9 g
PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
- Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
- Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
- Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.
PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING
Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.
Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING
I invented this recipe last thanksgiving because I am not a fan of the tradtional pumpkin pie recipe
Provided by GingerlyJ
Categories Cheesecake
Time 45m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- for the crust crush graham crackers and combine with melted butter. press down in a pie tin.
- for the filling mix pumpkin, spice, cream cheese, milk, creamer, powdered sugar, vanilla and eggs and beat with electric mixer until smooth.
- bake on 350 for 30 minutes.
- for the topping boil water and juice. add sugar and zest and lower heat. add cranberries and simmer until they burst, about twenty minutes. when completly cooled top cheesecake.
Nutrition Facts : Calories 1563.6, Fat 77.3, SaturatedFat 41.2, Cholesterol 293.1, Sodium 1031.2, Carbohydrate 207, Fiber 6.5, Sugar 153.7, Protein 18.7
PUMPKIN CHEESECAKE WITH CRANBERRY TOPPING
This recipe is the one I will be making for the Thanksgiving holiday this year...it comes from Food and Wine, November 2003 issue. What a great way to combine the flavors of fall! Prep time includes refrigeration time.
Provided by canarygirl
Categories Cheesecake
Time 4h50m
Yield 1 tart, 10 serving(s)
Number Of Ingredients 28
Steps:
- Pastry: Using a food processor, grind almonds.
- Add 1/2 cup of the flour and process until fine.
- Place almond mixture in a bowl.
- Using the processor, cream the butter and powdered sugar.
- Add in egg and vanilla and process.
- Add in remaining flour, the almond mixture and salt, and pulse until a soft dough forms.
- Pat the pastry into a round shape and refrigerate for about an hour, or until firm.
- Preheat oven to 325ºF.
- Roll out dough on a lightly floured surface.
- The pastry should be about a 14 inch round and about 1/4 inch thick.
- Place pastry in a 11 1/2 inch fluted tart pan, with a removable bottom.
- Press pastry into pan, folding excess back into pan and pressing into sides.
- Parbake the pastry (with a layer of parchment and dried beans) for 25 minutes, then remove the parchment and beans and continue to bake another 10 minutes.
- Cool slightly.
- Make Filling: Using a large bowl, combine cream cheese, brown sugar, spices and salt.
- Beat on medium until smooth, then add pumpkin puree and continue beating until smooth.
- Beat in the cream, syrup, vanilla and eggs on low.
- Place the crust on a baking sheet in the oven, and pour in pumpkin mixture.
- Bake 30-35 minutes until custard is set, though slightly jiggles in the center.
- Cool completely.
- Make Cranberry Topping: Place cranberries in a saucepan with a 1/2 cup of water and cook over medium high heat, until cranberries split.
- Allow to cool.
- Puree until smooth and strain.
- Add sugar and 1/4 cup water to a saucepan and bring to a boil, stirring constantly.
- Allow to cool.
- Add orange juice and cranberry puree and stir until combined.
- Soften gelatin in 2 tablespoons of water--about 5 minutes.
- Finish melting in the microwave, 10 seconds on high.
- Whisk into the cranberry mixture and pour over the pumkin custard.
- Refrigerate until set-- for at least 1 hour, and up to 2 days.
- Remove outer shell of tart pan and serve.
CRANBERRY-PUMPKIN CHEESECAKE
I found this recipe in a woman's work magazine last year - I've made it 3 times and every time it's a winner!
Provided by ingridmv
Categories Cheesecake
Time 4h35m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- position racks in center and lower third of oven. Preheat oven to 350°F Coat 9"x3" springform pan with cooking spray. In food processor process cookies and walnuts until finely ground; stir in butter.
- press crumb mixture onto bottom and 1" up side of pan. Bake 8 minutes or until set; cool.
- Place roasting pan on lower oven rack; fill halfway with water. At medium-high speed beat cream cheese and sugar until fluffy, 3 minutes. At low speed beat in eggs, one at a time. Beat in sour cream, flour and vanilla. At medium speed beat 2 minutes.
- Pour half of batter into crust. bake 40 minutes or until center jiggles slightly when pan is shaken. Meanwhile, at low speed beat pumpkin, cinnamon an ginger into remaining batter. Spread cranberry sauce over hot cheesecake layer, leaving 1/2" border. Top with pumpkin batter. Batter will almost come up to top edge of pan. Bake 40-45 minutes or until center jiggles slightly when pan is shaken. Turn oven off; let cake stand in oven with door closed 20 minutes. Run knife around edge to loosen. Cool. Cover; refrigerate overnight. If desired, transfer whipped cream to pastry bag fitter with large star tip; pipe onto cake. garnish with cranberries.
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.
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