After looking through some recipes online, I thought this one looks delicious !
Pumpkin Cheesecake Recipe - Food.com
www.food.com/recipe/the-cheesecake-factory-pumpkin-cheese
How to make pumpkin cheesecake?
Things Needed
- Super sharp cheddar cheese – 8 ounces
- Salt – ¼ tbsp
- Gingersnap cookie crumbs – 1½ cups
- Melted butter – 6 tbsp
- Granulated sugar – 1 1/3
- Container sour cream – 8 ounce
- Pumpkin puree – 1 cup
- Vanilla extract – 2 tbsp
- Large eggs – 4
- Pumpkin pie spice – 2½ tbsp
- Purpose flour – ¼ cup
- Whipped cream – as much as needed
- Candied nuts – as much as needed
Preparation
- Preheat the oven to 350°F. Take a medium sized bowl and mix granulated sugar, cookie crumbs, melted butter, and salt. Place this bowl in the oven and allow it to cook for about 15 minutes. After that, take out the pan out and let it cool down.
- Get the sour cream and super sharp cheddar cheese and beat them finely in an electric mixer. Add the remaining granulated sugar into it and beat until the sugar dissolves well.
- When done, add one egg into the mix and blend well. Continue this until you are done with all the four eggs. Next, add the pumpkin and vanilla in the mixture and stir well.
- Take the flour, salt, and pumpkin pie spice into a medium sized bowl, and mix well. Add this flour mixture to the cheese dough, and keep beating at low speed until all the ingredients are properly mixed.
- Bake the mixture at 300°F for about 15 minutes. Following that, turn off the oven and let the cheesecake remain in it for about 2 hours. After that, take out the cheesecake and place it on a wire rack. Let it cool and then place the cheesecake in the refrigerator for 8 hours.
Your pumpkin cheesecake is ready. After the said time, take it out, slice, and serve to your guests.
Source: http://goldenagecheese.com/blog/recipes/a-simple-recipe-to-make-pumpkin-cheesecake/
Ingredients
Crust:
- 1 3/4 cups graham cracker crumbs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick melted salted butter
Filling:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can pureed pumpkin
- 3 eggs plus 1 egg yolk
- 1/4 cup sour cream
- 1 1/2 cups sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
PREPARATION
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk,
sour cream, sugar and the spices. Add flour and vanilla. Beat together
until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour.
Remove from the oven and let sit for 15 minutes. Cover with plastic wrap
and refrigerate for 4 hours
Pumpkin Cheese Cake is ready!!
I do without sugar and it's almost good !
super article merci
Double Layer Pumpkin Cheesecake is one of my favourite food.
I know this recipe takes some time but you can’t imagine the taste of this double layer pumpkin cheesecake.
Know about Ingredients
Half cup of white sugar (according to your taste)
Half teaspoon of vanilla extract
Two eggs
Half cup of pumpkin puree
Half teaspoon of ground cinnamon
One pinch of ground cloves
One pinch of ground nutmeg
Half cup of frozen whipped topping
Soften cream cheese 2 (8 ounce)
Prepared graham cracker crust 1 (9 inch)
Preparation
1. This sweet recipe taking minimum 4 hours to ready and cooking time 40m.
2. First preheat oven to 165 degrees C (325 degree F)
3. Use large bowl to make a perfect mixture. Mix cream cheese, vanilla
and sugar until mixture become smooth. And then blend eggs one at a time and remove one cup of batter and into bottom spread crust.
4. After that, just use pumpkin puree, cloves, nutmeg and
cinnamon to the mixture and add gently. After the blending just carefully spread over the batter in the crust.
5. It takes around 30 to 40 minutes in the preparation and then
need cooling. You need to cool that minimum 3 hours or more than this. Now your delicious-double layer pumpkin cheesecake is ready.
Total: 5 hr 30 min
Prep Time: 15 min
Inactive Time: 4 hr 15 min
Cooking Time: 1 hr
Crust Ingredients
3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling Ingredients
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
Directions: - You
need to follow
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add
melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg
yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together
until well combined.
Pour into crust. Spread out evenly and place in oven for 1
hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap
and refrigerate for 4 hours.
The simple way to make the pumpkin cheesecake is to try to adding the natural vegetable items and following the steps in a well-mannered way.
INGREDIENTS
Serves: 8-12
METRICCUPS
FOR THE CHEESECAKE BASE
250 grams digestive biscuits
¼ teaspoon ground cinnamon
125 grams soft butter
FOR THE FILLING
1 x 425 grams can pumpkin puree (not pumpkin pie filling)
750 grams cream cheese
200 grams caster sugar
6 large eggs
juice of ½ lemon
Method
Blitz the digestive biscuits and cinnamon in a food processor until they are almost fine crumbs, and then add the butter, cut into pieces. Process again until the crumb mixture starts to clump together like damp sand.
Press the biscuit mixture into the bottom of a 23cm / 9 inch springform tin to create an even layer. Put the tin in the fridge while you make the filling. Preheat the oven to gas mark 3/170°C/150°C Fan/325°F.
Put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin. Add the sugar and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth mixture.
Wrap the outside of the biscuit-lined springform tin with clingfilm. I give a good few layers to make sure everything is completely waterproof. Now sit this on a large piece of double-layered strong foil and bring it up around the edges of the tin to make a nest. Sit the foil-covered springform tin in a roasting pan.
Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the cake tin.
Bake for about 1 ¾ hours, or until the filling has set with only a small amount of wobble left at its centre; it is worth remembering that it will continue to cook as it cools down. Take the tin out of the water bath and sit it on a cooling rack, removing the foil as you do so. When it is cool enough, put the cheesecake in the refrigerator overnight, before unspringing it from the tin to slice.
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