Pumpkin Cheescake recipe?

Question

The creamy not cakey kind, plz....THANKS!

Answer 1

perfect one:
Pumpkin Cheesecake
Crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed dark brown sugar
1/4 cup sugar
3/4 teaspoon cinnamon
1/4 cup butter, melted and cooled
Filling
1 cup pumpkin puree
3 large eggs, room temperature
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon cloves
1 cup sugar, plus
2 tablespoons sugar
4 (8 ounce) packages cream cheese, softened
2 tablespoons heavy cream
1 1/2 tablespoons cornstarch
1 tablespoon vanilla extract
cinnamon whipped cream for garnish
1 cup well-chilled heavy cream
1 tablespoon icing sugar
3/4 teaspoon cinnamon
caramel sauce (optional)

Not the one? See other Pumpkin Cheesecake Recipes
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Christmas Cheesecakes
Place rack in center of oven.
Preheat oven to 350F.
Make crust: Combine all crust ingredients in a bowl.
Press onto bottom of 10 inch springform pan and bake for 10 minutes.
Remove to cool.
Make filling: Whisk together pumpkin, eggs, spices, salt and ¾ cup of the sugar.
Cream together cream cheese and remaining sugar.
Beat in cream, cornstarch and vanilla.
Carefully beat in pumpkin mixture.
Pour into crust. Lift pan 1 inch off counter and let drop (this breaks up any air bubbles in the batter that may contribute to cracking). Bake for 40-45 minutes, or until center is set. Run a thin, sharp knife around edge of pan to release crust (this too helps inhibit cracking).
Let cool, covered loosely, overnight.
Remove sides of pan and put on your prettiest serving platter.
Garnish with cinnamon whipped cream and caramel sauce (if desired); dust top of cake lightly with more cinnamon.
For cinnamon whipped cream: Beat cream until foamy. Beat in sugar and cinnamon until the cream holds soft peaks.
Note: Although this cheesecake has never cracked for me, I know it has for others - but not to worry as the cinnamon whipped cream topping embellishes everything and the cheesecake is just gorgeous! ;-)

Answer 2

Pumpkin Cheese Cake a million pkg. Jello Vanilla Pudding and Pie blend a million can ( 16 oz) pumpkin a million C. milk a million/2 tsp. nutmeg a million/2 tsp. cinnamon a million C. Dream Whip, prepared in accordance to instructions a million graham cracker crust combine first 5 aspects till properly mixed. Fold contained in the whipped topping. Spoon into crust and freeze till agency, 4 hrs or in one day enable stand at room temp for 1/2-hour before cutting

Answer 3

Pumpkin Pecan Cheesecake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping
3/4 cup firmly packed golden brown sugar
6 tablespoons butter -- chilled
1 1/2 cups chopped pecans
Cheesecake
6 tablespoons butter -- melted
1 cup sugar
1 1/2 cups graham cracker crumbs
24 ounces cream cheese -- at room temperature
3/4 cup firmly packed golden brown sugar
5 large eggs
1 pound canned solid pack pumpkin
1/2 cup whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For topping: Place sugar in small bowl. Add butter and cut in until mixture
resembles coarse meal. Stir pecans into mixture. Set aside. For cheesecake:
Blend crumbs, 1/4 cup sugar and butter in medium bowl. Press crumb mixture in
bottom and up sides of 9x2 1/2-inch springform pan. Chill. Preheat oven to 325F.
Using electric mixer, beat cream cheese in large bowl until smooth. Mix in
remaining 3/4 cup sugar and brown sugar. Add eggs one at a time and beat until
fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust.
Bake until center no longer moves when pan is shaken, about 1 1/2 hours.
Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool.
Cover and refrigerate overnight.

Answer 4

White Chocolate Pumpkin Cheescake


Ingredients

Base Mix: 1½ lbs Cream Cheese, softened 1 lb White Chocolate, melted 4 ea Eggs ¼ cup Sugar TOPPING: 2 cups Sour Cream 2 Tbls Sugar 1 Tbls Amaretto Pumpkin Mix: ¼ cup Maple Syrup ¼ cup Brandy 1½ tsp Ginger 1½ tsp Cinnamon 1½ tsp Nutmeg 1 cup Pumpkin Graham Cracker Crust: 2 cups Graham Cracker Crumbs ½ cup Brown Sugar a cup Butter, Melted Need: Works best with a 10" diameter , 2.5" tall cake pan with removable bottom. Kesco restaurant supply sells them

Directions

1. Base Mix: In mixer, mix cream cheese, white chocolate, eggs and sugar until creamy and sugar is dissolved. 2. Pumpkin Mix: In a bowl, mix maple syrup, brandy, ginger, cinnamon, nutmeg and pumpkin. Remove about 3 tablespoons for garnish and hold. 3. Add remaining pumpkin mix to your base mix in mixer. Mix well and pour into baked graham cracker crusted cheesecake pan. 4. Bake cheesecake without topping or garnish at 300 degrees for about 45 minutes. 5. Mix topping, remove about ¼ cup and reserve for Garnish Mix. Hold the remainder of the white topping for after the cheesecake is cooked. 6. Garnish Mix: Mix the pumpkin mix that you reserved with the topping mix that you reserved and pour into pastry bag. Hold this for garnish until cheesecake is baked. 7. Remove cheesecake from oven. Pour on topping. Take garnish mixture which consisted of 3 tablespoons of your pumpkin mix and ¼ cup of your topping mix and put into a pastry bag or gun. Make expanding circles on top of topping. Take a knife and make lines going from outside the cheesecake to the inner circle of the cheesecake(as seen on video). Make as many of these lines as you want. 8. Place back in oven for about 10 minutes until topping is set.

Answer 5

Pumpkin Cheesecake

Crumb Crust:

1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar

Pumpkin Filling:

2 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 can (16 ounces) solid-pack pumpkin (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs

Sour-Cream Topping:

1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Crystallized ginger strips for garnish





1. Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve. Garnish with crystallized ginger.

Answer 6

Also try Kraft.com
Great reipes!

Answer 7

Sounds good let me try it when you make it ill give you a hug!!

Answer 8

I'll be trying these recipes too! ;)

Answer 9

MARTHA STEWART HAS A REALLY GOOD RECIPE ON HER WEBSITE. WE ALWAYS MAKE IT FOR THANKSGIVING.

Answer 10

I would try allrecipes.com.