Does anyone have the pumkin cheesecake recipe found in people magazine last nov(2005)?

Question

I know it has a chocolate cookie crust and lots of spices, but I can't seem to find it and my brother really wants me to make it for Thanksgiving. Thanks.

Answer 1

Pumpkin Cheesecake


Because cheesecake lends itself to variation, one version might showcase a chocolate cookie crust, while another might call for a ricotta filling, rather than cream cheese. The fall pumpkin harvest offers another twist on the classic, this delicious recipe for pumpkin cheesecake.

RECIPE
Pumpkin Cheesecake
Serves 10 to 12

For the crust:
8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon

For the filling:
3 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 eight-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 fifteen-ounce can unsweetened pumpkin purée
3 tablespoons bourbon
2 teaspoons pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)

1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of a food processor, and process until finely ground. Add pecans, melted butter, sugar, and cinnamon. Process just until combined and the mixture holds together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.

2. Make the filling: In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after each addition.

3. Pour batter into prepared crust. Wrap the outside of the springform pan with a double layer of aluminum foil. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake until cake is set in the center, about 1 hour and 45 minutes.

4. Remove from water, and cool on a wire rack. Remove foil, and refrigerate for at least 4 hours and up to overnight. To unmold, release the sides of the pan, and slide onto a serving plate. Serve with whipped cream.

Answer 2

Pumpkin Cheesecake
Serves 14.
100 MINUTES
25 minutes to make
75 minutes to bake

For the filling:
4 8-ounce packages of cream cheese, at room temperature
4 large eggs
1-1/4 cups sugar
1-1/2 cups pumpkin puree
1/4 cup heavy cream
1 teaspoon cinnamon
1/2 teaspoon allspice

For the crust:
30 gingersnaps (to yield 1-1/2 cups crumbs)
1/2 cup pecans, toasted
1/4 cup packed light brown sugar
4 tablespoons unsalted butter, melted

Preheat the oven to 350ºF.

To prepare the crust, finely grind the cookies and pecans with the brown sugar in a food processor.

Add the melted butter and pulse until incorporated.

Press this mixture into the bottom and 2-3/4 inches up the sides of a 10-inch spring-form pan. Set aside.

To prepare the filling, in a bowl of an electric mixer fitted with the whisk attachment, combine the cream cheese, eggs, and sugar and beat at medium speed until light and smooth, about 8 minutes.

Transfer 3/4 cup of this mixture to a small bowl, cover, and refrigerate to use for the topping.

Add the pumpkin puree, cream, cinnamon and allspice to the remaining cream cheese mixture and beat until well combined.

Pour the filling into the prepared crust.

Bake for about 1 hour and 15 minutes, until the cheesecake puffs, the top browns, and the center moves just a little when jiggled.

Transfer the pan to a cooling rack and let cool for 10 minutes.

Then run a knife between the sides of the pan and the cheesecake to release it from the sides and let cool completely on the rack.

Remove the sides of the pan and set the cheesecake on a serving plate.

Cover and refrigerate for at least several hours, or overnight.

Before serving, spoon the reserved cream cheese mixture evenly over the top of the cheesecake. Serve with cups of dark roast coffee.

Answer 3

right this is a recipe from the food community: Cheesecake base: * a million a million/3 cups graham cracker crumbs * a million/2 stick butter * a million tablespoon cocoa * Cheesecake filling: * 6 oz. bittersweet or semisweet chocolate, chopped small * 2 a million/2 cups cream cheese * 3/4 cup superfine sugar * a million tablespoon custard powder * 3 great eggs * 3 great egg yolks * 2/3 cup bitter cream * a million/2 teaspoon cocoa, dissolved in a million tablespoon warm water * Sauce: * 3 oz. bittersweet chocolate, finely chopped * a million/2 cup heavy cream * a million teaspoon dark corn syrup * * specific equipment: 9-inch springform pan guidelines Preheat the oven to 350 tiers F. To make the backside, technique the graham crackers to make tough crumbs and then upload the butter and cocoa. technique back till it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the backside of the pan to make an excellent base and placed into the freezer on an analogous time as you're making the filling. placed a kettle directly to boil. soften the chocolate the two in a microwave or double boiler, and set aside to chill out particularly. Beat the cream cheese to soften it, then upload the sugar and custard power, beating back to combine. Beat interior the full eggs and then the yolks, and the bitter cream. ultimately upload the cocoa dissolved in warm water and melted chocolate and combine to a gentle batter. Take the springform tin out of the freezer and line the exterior of the tin with a solid layer of hold close wrap, and then yet another layer of sturdy foil over that. this might safeguard it from the water bath. sit down the springform tin in a roasting pan and pour interior the cheesecake filling. Fill the roasting pan with merely boiled water to ensue 0.5 way up the cake tin and bake interior the oven for 40 5 minutes to a million hour. the precise of the cheesecake could be set, however the below could nevertheless have a wobble to it. Peel away the foil and hold close action picture wrapping and sit down the cheesecake in its tin on a rack to chill out. put in the refrigerator as quickly because it fairly is not any longer warm, and flow away to set, lined with plastic in one day. enable it lose its chill out earlier unspringing the cheesecake to serve. To make the chocolate sauce: very gently soften the chopped chocolate, cream and syrup. whilst the chocolate has almost melted, take off the warmth and whisk it to a gentle sauce. enable it cool somewhat, and pour it over the chocolate cheesecake on its serving plate.

Answer 4

CINNAMON-PUMPKIN CHEESECAKE PIE

Pâte Sucre (sweet pie crust)

Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.

Preheat oven to 400°F.

Filling:

2 (3 oz.) pkg. cream cheese, softened
18 oz. container fresh ricotta cheese
1 (16 oz.) can solid pack plain pumpkin
2 large eggs
1/2 cup light brown sugar, firmly packed
2 tablespoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

In food processor or blender, process cream cheese and ricotta until well blended and smooth.

Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.

Cool on wire rack.

Topping:

1/4 cup orange marmalade
1/2 cup heavy cream
2 tablespoons confectioners sugar
1 tablespoon grated orange peel
1 tablespoon orange flavored liqueur, optional
2 naval oranges, cut into thin wedges
fresh mint leaves, optional

Spread marmalade over surface of cooled pie. In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired). Swirl cream over center of pie. Arrange orange wedges around outside edge. Decorate with mint leaves, if desired.

Answer 5

May not be what you're looking for, but give these two one a try!:
Pumpkin Cheesecake
Adapted from "Cheesecake Madness" by John J. Segreto
Ari Rapkin

Crust
1/2 cup gingersnap crumbs

Filling
2 lbs cream cheese, softened
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 1/2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp ground cloves
1/4 tsp allspice
1/8 tsp salt
6 eggs
2 cups pumpkin puree

Topping
1 cup heavy cream
1/2 cup chopped pecans

Sprinkle the gingersnap crumbs onto the bottom and sides of a well-buttered 9-inch springform pan. Chill until ready for filling.
In a large bowl, beat the cream cheese, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt, and eggs until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve. Title: Chocolate Chip Pumpkin Cheesecake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

Chocolate cookie crust:
=* see note
1 c Vanilla wafer crumbs (about
-30
Wafers; crushed)
1/4 c Hershey's cocoa
1/4 c Powdered sugar
1/4 c Butter or margarine; melted
3 pk Cream cheese; (8 oz. each)
Softened
1 c Sugar
3 tb All-purpose flour
1 ts Pumpkin pie spice
1 c Canned pumpkin
4 Eggs
1 1/2 c Mini chips semi-sweet chocol
-ate
Chocolate leaves; **

Recipe by: www.hersheys.com
Prepare CHOCOLATE COOKIE CRUST. Increase oven
temperature to 400 F. In large mixer bowl, beat cream
cheese, sugar, flour and pumpkin pie spice until well
blended. Add pumpkin and eggs; beat until well blended.
Stir insmall chocolate chips; pour batter into prepared
crust. Bake 10 minutes. Reduce oven temperature to 250F;
continue baking 50 minutes. Remove from oven to wire rack.
With knife, loosen cake from side of pan. Cool completely;
remove side of pan. Refrigerate before serving. Prepare and
garnish with CHOCOLATE LEAVES, if desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.

* CHOCOLATE COOKIE CRUST: Heat oven to 350 F. In medium
bowl, stir together 1 cup vanilla wafer crumbs (about 30
wafers), 1/4 cup HERSHEY'S Cocoa, 1/4 cup powdered sugar
and 1/4 cup (1/2 stick) melted butter or margarine. Press
mixture firmly onto bottom and 1/2 inch up side of 9-inch
springform pan. Bake 8 minutes; cool slightly** CHOCOLATE
LEAVES: Thoroughly wash and dry several non-toxic leaves.
In small microwave-safe bowl, place 1/2 cup HERSHEY'S MINI
CHIPS Semi-Sweet Chocolate. Microwave at HIGH (100%) 30 to
45 seconds or until smooth when stirred. With small
soft-bristled pastry brush, brush melted chocolate on backs
of leaves. (Avoid getting chocolate on leaf front; removal
may be difficult when chocolate hardens.) Place on wax
paper-covered cookie sheet; refrigerate until very firm.
Beginning at stem, carefully pull green leaves from
chocolate leaves; refrigerate until ready to
use.JmHershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

-----

Answer 6

RECIPE:

Pumpkin Cheesecake


Serving: 16
Cook Time: 1 hour 15 minutes
Total Time: 2 hours plus chilling

INGREDIENTS:


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



DIRECTIONS:


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.



This is the one I fix every year and it is delicious.