Pumpkin Cheesecake With Walnut And Rolled Oat Crust Recipes

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees.
• Heat butter and sugar in a saucepan until butter melts. Meanwhile, line the bottom of a 9-by-13-inch baking pan with a 12-by-20-inch sheet of foil so it hangs over the long sides of the pan (you'll use this as a 'handle' to pull the cooked dessert from the pan). Arrange graham crackers over foil-lined pan bottom, cutting the final few with a knife so they'll fit snugly. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees.
• As crust bakes, heat pumpkin, 1 1/4 cups brown sugar and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes.
• Meanwhile, mix sour cream, remaining 1/2 cup brown sugar and vanilla. Remove cheesecake from oven. Pour sour cream mixture evenly over top; carefully spread so top is completely covered. Return to oven. Bake to set topping, about 5 minutes longer. Cool to room temperature, then refrigerate (can be made up to 2 days ahead).
• To serve, run a knife around the pan perimeter to loosen cake. Use foil handles to pull cake from pan. Cut into squares (up to 15) and garnish with optional pecans.

Steps:

• 1. Crust: Melt 1 stick butter in microwave. Crush cereal and 1/2 cup walnuts in small food grinder/processor. Place ingredients in bowl and add 1/2 cup sugar. Mix well. Pat into bottom and sides of springform pan.
• 2. Cake: Beat cream cheese with mixer until light. Add 1/3 cup sugar and beat again. add 1 cup brown sugar, add eggs one at a time and beat after each addition. Add canned pumpkin, pumpkin spice, heavy cream and corn starch. Mix well.
• 3. Pour into springform pan and bake at 325 degrees for 1 hour 35 minutes or until firm around edges and still soft in the middle. Cake will continue to cook.
• 4. Topping: Combine 1 stick butter and 1 cup brown sugar. Add 1 cup walnuts. Mixture will be crumbly. Sprinkle over cake and refrigerate overnight.

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. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot cheesecake. , Bake 45 minutes longer or until center is just set. 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.

Steps:

• CRUST: In a mixing bowl, cream together shortening, water, cinnamon, nutmeg and brown sugar, Slowly add flour, oats and walnuts. Press mixture into the bottom and 1-inch up the sides of a greased 9-inch springform pan,. Bake in a preheated 325F oven for 10 minutes. Cool on a wire rack. Increase oven temperature to 450°F.
• FILLING: In a large mixing bowl, beat together cream cheese and sugar until fully combined. Add flour, nutmeg and cinnamon and combined. Add eggs one at a time, mixing just to incorporated each egg. Do not overmix.
• Fold in pumpkin. Pour mixture into prepared crust. Bake 10 minutes. Lower heat to 225F and bake for 1 hour and 40 minutes.
• Turn oven off, slightly opening door to allow for cheesecake to cool to room temperature. Refrigerate overnight or at least 4 hours. (Cheesecake may crack).

Steps:

• Preheat oven to 350 degrees. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined; add butter and pulse 4 or 5 times, or until crumbly. Wrap the outside of a 10-inch springform pan with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees.
• Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended.
• Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust.
• Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce.
• Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan.
• Mix zwieback crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press firmly into the bottom and up the sides of the prepared pan. Place in the refrigerator to chill.
• Beat cream cheese in a large bowl with an electric mixer until smooth. Add 3/4 cup white sugar and brown sugar gradually, until well mixed. Beat in eggs one at a time until mixture is light and fluffy. Add pumpkin puree, cream, and pumpkin pie spice and beat on low speed until incorporated. Pour mixture on top of the chilled crust.
• Bake in the preheated oven for 1 hour and 35 minutes.
• While the cheesecake is baking, mix brown sugar, walnuts, and butter for topping together in a small bowl until crumbly.
• Remove cheesecake from the oven and sprinkle with walnut topping. Return to the oven and bake for an additional 10 minutes.
• Remove from the oven and let cool completely. Refrigerate before serving for several hours, or overnight.