1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Preparation:
Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.
For the Crust (see Notes below):
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.
To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.
Pour 1/2 of pumpkin batter over crust in springform pan. Spoon 1/2 of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.
Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.
Yield: 12 servings
Notes for Optional Pie Crust: If you don't want to bother with a springform pan, purchase or make two small or one 10-inch oversize graham cracker or gingersnap pie crust shells. Skip the crust part of this recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use same instructions for large crust and swirl. Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.
This is the one I'm making on Thanksgiving: Crust: 1 cup finely chopped pecans 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup graham cracker crumbs 2 tablespoons unsalted butter, softened 1 egg yolk Filling: 1 1/2 cups pumpkin puree* 1/2 cup brown sugar 2 eggs, beaten 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1 1/2 pounds deli-style cream cheese 1/2 cup maple syrup 2 tablespoons bourbon whiskey 1/8 cup sour cream *Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not presweetened pumpkin pie filling. Topping: 1 cup sour cream 1 teaspoon bourbon whiskey 1 teaspoon sugar Special equipment: a 9-inch springform pan, an electric mixer For the crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom and sides with parchment paper. Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool. Turn the oven down to 300 degrees F. For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside. Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool. Increase oven temperature to 350 degrees F. For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl. Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.
This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.
CRUST:
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter, melted
PREHEAT oven to 350°F.
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
CHEESECAKE:
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
TOPPING:
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
Make a pumpkin cake, and Then cover it with Cream Chesse frosting of course! just like a pumpkin roll...but cake.
It would look really pretty if you made it in a pie plate, or just a round cake with 2 layers!
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Preheat oven to 350°F (175 degrees C).
Lightly grease one 9x13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
frosting-
1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
This is from Betty Crocker, who I trust. The one from Paula Dean is for more experienced cooks.
Crust
1 3/4cups graham cracker crumbs (about 24 squares)
2tablespoons granulated sugar
1/2cup butter or margarine, melted
Filling
1/4cup all-purpose flour
2teaspoons pumpkin pie spice
2tablespoons brandy, if desired
1can (15 oz) pumpkin (not pumpkin pie mix)
4packages (8 oz each) cream cheese, softened
1cup packed brown sugar
2/3cup granulated sugar
5eggs
1.Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
2.Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
3.Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
4.Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5.To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Decrease butter for crust to 1/4 cup. Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below center rack to help prevent cheesecake from cracking (leave pan in oven while cooling cheesecake). Heat oven to 350°F.
FYI: Pumpkin pie spice is an American spice mix commonly used as an ingredient in pumpkin pie. It is generally a blend of powdered cinnamon, cloves, ginger, nutmeg, and sometimes allspice. It can be used as a seasoning in general cooking.
Swirling is just a plain batter with a pumpkin batter piped into it - Hence the reference to 'experienced'.
Answers & Comments
Verified answer
Here's my family's trusted recipe :)
Prep Time: :15
Cook Time: :55
Ingredients:
Crust (see Notes below):
2 cups finely crushed ginger snaps cookies
1/2 cup finely chopped pecans
6 Tbsp butter or margarine, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided use
1 tsp vanilla
3 large eggs at room temperature
1 cup canned pumpkin (not pumpkin pie mix) OR 1 cup cooked mashed pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Preparation:
Preheat oven to 325 degrees F. (300 degrees F. for a dark springform pan) and position the oven rack in the center of the oven.
For the Crust (see Notes below):
Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
For the Cheesecake Filling:
Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended. Remove 1-1/2 cups of the plain batter and set aside.
To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.
Pour 1/2 of pumpkin batter over crust in springform pan. Spoon 1/2 of plain batter over pumpkin layer. Repeat until all batter is used. Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing crust to achieve a marbled effect.
Bake for 55 minutes or until center is almost set. Do not overbake. Use a thin knife around the edge of the pan to loosen the crust. Cool completely on wire rack. Remove outer pan and refrigerate at least 4 hours, preferably overnight, before serving.
Yield: 12 servings
Notes for Optional Pie Crust: If you don't want to bother with a springform pan, purchase or make two small or one 10-inch oversize graham cracker or gingersnap pie crust shells. Skip the crust part of this recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or use same instructions for large crust and swirl. Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large.
The cheesecake Factory copycat recipe...
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream
Directions
1Preheat oven to 350 degrees F.
2Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4Keep it crumbly.
5Put foil partway up the outside part of an 8-inch springform pan.
6Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7You don't want the crust to form all of the way up the back of each slice of cheesecake.
8Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10Mix with an electric mixer until smooth.
11Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12Pour the filling into the pan.
13Bake for 60-70 minutes.
14The top will turn a bit darker at this point.
15Remove from the oven and allow the cheesecake to cool.
16When the cheesecake has come to room temperature, put it into the refrigerator.
17When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18Serve with a generous portion of whipped cream on top.
This is the one I'm making on Thanksgiving: Crust: 1 cup finely chopped pecans 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 cup graham cracker crumbs 2 tablespoons unsalted butter, softened 1 egg yolk Filling: 1 1/2 cups pumpkin puree* 1/2 cup brown sugar 2 eggs, beaten 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1 1/2 pounds deli-style cream cheese 1/2 cup maple syrup 2 tablespoons bourbon whiskey 1/8 cup sour cream *Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not presweetened pumpkin pie filling. Topping: 1 cup sour cream 1 teaspoon bourbon whiskey 1 teaspoon sugar Special equipment: a 9-inch springform pan, an electric mixer For the crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom and sides with parchment paper. Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool. Turn the oven down to 300 degrees F. For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside. Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool. Increase oven temperature to 350 degrees F. For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl. Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.
PUMPKIN TOFFEE CHEESECAKE
This fabulous combination of cream cheese and pumpkin topped with crushed toffee candies is more than a bit 'over the top'; it is the top! Serve it for dessert or for a special treat anytime.
CRUST:
1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter, melted
PREHEAT oven to 350°F.
COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan.
BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
CHEESECAKE:
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust.
BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces.
TOPPING:
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake.
BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.
Estimated Times: Preparation - 30 minutes; Cooking - 1 hour 15 minutes; Cooling Time - 3 hours refrigerating.
Yields 16 servings.
© 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.
This is delicious..but not cheescake.
Keep reading tho!
Make a pumpkin cake, and Then cover it with Cream Chesse frosting of course! just like a pumpkin roll...but cake.
It would look really pretty if you made it in a pie plate, or just a round cake with 2 layers!
1 - 29 oz. can pumpkin puree
1 - 12 fluid oz. can evaporated milk
3 eggs
1 cup white sugar
1/2 tsp. salt
4 teaspoons pumpkin pie spice
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Preheat oven to 350°F (175 degrees C).
Lightly grease one 9x13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or mararine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done.
frosting-
1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
To make frosting, combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar gradually, beating vigorously. If too thick, thin with milk to spreading consistency. Frost between layers, top and sides of layer cake. Frost top and sides of sheet cake.
1 lb. powdered sugar, sifted
This is from Betty Crocker, who I trust. The one from Paula Dean is for more experienced cooks.
Crust
1 3/4cups graham cracker crumbs (about 24 squares)
2tablespoons granulated sugar
1/2cup butter or margarine, melted
Filling
1/4cup all-purpose flour
2teaspoons pumpkin pie spice
2tablespoons brandy, if desired
1can (15 oz) pumpkin (not pumpkin pie mix)
4packages (8 oz each) cream cheese, softened
1cup packed brown sugar
2/3cup granulated sugar
5eggs
1.Heat oven to 325°F. Grease 9-inch springform pan with shortening. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
2.Meanwhile, in another small bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
3.Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
4.Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
5.To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Decrease butter for crust to 1/4 cup. Before heating oven, place small baking pan filled with 1 to 2 cups water on oven rack below center rack to help prevent cheesecake from cracking (leave pan in oven while cooling cheesecake). Heat oven to 350°F.
FYI: Pumpkin pie spice is an American spice mix commonly used as an ingredient in pumpkin pie. It is generally a blend of powdered cinnamon, cloves, ginger, nutmeg, and sometimes allspice. It can be used as a seasoning in general cooking.
Swirling is just a plain batter with a pumpkin batter piped into it - Hence the reference to 'experienced'.