Any recipes for Pumpkin Cheesecake?

Answer 1

Cheesecake Factory Pumpkin Cheesecake (Copycat) Recipe

Ingredients:
1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
1 (3.00 ounces) package 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:
1. Preheat oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
4. Keep it crumbly.
5. Put foil partway up the outside part of an 8-inch springform pan.
6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
10. Mix with an electric mixer until smooth.
11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
12. Pour the filling into the pan.
13. Bake for 60-70 minutes.
14. The top will turn a bit darker at this point.
15. Remove from the oven and allow the cheesecake to cool.
16. When the cheesecake has come to room temperature, put it into the refrigerator.
17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
18. Serve with a generous portion of whipped cream on top.
http://recipes.epicurean.com/recipe/22421/cheesecake-facto...cheesecake-(copycat).html

Answer 2

This is my new pumpkin cheesecake recipe which I adapted from one I found on Epicurious. Crust: 2 cups graham cracker crumbs 1/4 cup sugar 1 stick of salted butter, melted (or unsalted if that's what you have, just add a pinch of salt) Filling: 4 (8-ounce) packages cream cheese, softened 1 1/3 cups packed brown sugar 2 cups pumpkin puree (I used fresh, a 15 oz can should work, too) 5 eggs (I used extra large) 3 tablespoons all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 teaspoon freshly grated nutmeg (if you only have pre-ground just add a little more; I suggest searching for whole nutmeg if your grocery store has a bulk spice aisle... it's amazing, the spices are so much cheaper there and you can get as little or as much as you want) 1/4 teaspoon salt 1 tablespoon pure vanilla extract Pre-heat your oven to 350º F. Grease a ten-inch springform pan, set aside. In a medium bowl, mix together the graham cracker crumbs and sugar. Pour over the melted butter and mix thoroughly. Press onto bottom and one inch up the sides of your springform pan. Bake for ten minutes, or until the edges start to brown. Set aside to cool. In your mixer (or a bowl with a hand mixer), beat the cream cheese and brown sugar until completely distributed. It should be very light brown in colour. Then beat in the pumpkin puree. Scrape the sides of your bowl and beat again. Add eggs one at a time, beating well and scraping the bowl after each addition. In a small bowl, mix together the flour, cinnamon, ginger, allspice, nutmeg, and salt. Don't worry about how strong the ginger smells at first; I was, too. After it is mixed it isn't so overwhelming. Mix into the cheesecake mixture. Then blend in the vanilla. Pour the batter into your prepared crust.. reserving some batter for.. taste-testing. Yeah. We'll call it that. Place it in the oven on the middle rack. If you have a pan that it notorious for leaking, place a baking sheet underneath it. I don't because mine have never leaked... yet. They're cheap, too. Five dollars. On the rack below the cheesecake, place a thirteen by nine inch baking dish or whatever size baking dish in that area you have. Fill it about two-thirds full with boiling water. This helps moisten the are and keep the top of the cheesecake from getting too dry and cracking. Bake for 20 minutes, then lower the temperature to 250º F and bake for the next 90 minutes. The cheesecake should be somewhat firm around the edges, be stil be jiggly in the centre. It will set up as it cools. Remove it from the oven and slide a knife around the perimeter of the cheesecake to loosen it from the pan. If you don't it could crack as it cools because it is stuck to the pan. No real damage happens to the taste, it's just not so visually appealing. Allow to cool to room temperature or close enough, cover with sran wrap, foil, a plate.. whatever you have.. and refrigerate it overnight. Okay. "At least four hours." But cheesecake is so a Day-In-Advance thing.

Answer 3

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

Answer 4

I made this last year and it was delicious. Nice picture on the site. It looks and tastes so professional and really isn't that complicated.

http://www.verybestbaking.com/recipes/detail.aspx?ID=28208

Ingredients:

* 1 3/4 cups (about 14 to 16) shortbread cookies, crushed
* 1 tablespoon butter or margarine, melted
* 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
* 1 container (8 oz.) sour cream, at room temperature
* 2 tablespoons granulated sugar
* 1/2 teaspoon vanilla extract
* Caramel ice cream topping (optional)

Directions:
PREHEAT oven to 350° F.

FOR CRUST:
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.

FOR CHEESECAKE:
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.

FOR TOPPING:
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.

Answer 5

Ono Pumpkin Cheesecake

Ingredients:
Crumb Crust:
1 C Graham-cracker crumbs or Oreo cookie crumbs
3 Tbsp Melted butter
2 Tbsp Sugar
Pumpkin Filling:
2 8oz pkgs Softened cream cheese
1 C Sugar
1 16oz can Solid-pack pumpkin (not the pie mix)
3/4 C Sour cream
2 Tbsp Vanilla extract
1 tsp Ground cinnamon
1/2 tsp Ground allspice
1/4 tsp Salt
4 large Eggs Sour-Cream Topping:
1 C Sour cream
3 Tbsp Sugar
1 tsp Vanilla
Cooking Instructions:
Preheat oven 350 degrees. Use a 9" by 3" spring form pan. With a fork or hands mix crumbs, melted butter and sugar until moistened. 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. Prepare Pumpkin Filling in a large bowl, beat cream cheese until smooth, slowly beat in sugar until blended, scrape bowl often, add in pumpkin, sour cream, vanilla, cinnamon, allspice and salt. Add eggs, 1 at a time, beating just until blended. Pour pumpkin mixture into crust and place in a LARGE pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up the side of spring form pan. Bake 1 hour 10 minutes or until center barely jiggles.

Prepare Sour-Cream Topping in small bowl. Beat sour cream, sugar and vanilla until blended. Remove cheesecake from water bath, leave water bath in oven, spread sour/cream mixture over top. Return cake to water bath and bake 5 minutes longer. Remove cheesecake from water bath to wire rack, discard foil. With small knife, loosen cheesecake from side of pan. Cool cheesecake completely. Cover and refrigerate at least 6 hrs. or overnight. Remove side of pan to serve.

Answer 6

On many Argo corn starch boxes there is an excellent cheese cake recipe yum yumm Then you can mix in some pie filling or put it on top. I fix my pumpkin using a cadied yams recipe and put it on top

Answer 7

Your about me sounds like me. As to your question. Get a yahoo 360 page and I'll send you my recipe.

Answer 8

Fall Pumpkin Cheesecakes:

Notes: If making individual cheesecakes ahead, chill airtight in pans up to 1 day. Freeze in pans up to 1 week; thaw, wrapped, in the refrigerator for 12 to 18 hours. If desired, reheat in a 325° oven for 10 to 12 minutes. To make a large, single cheesecake (to serve up to 12), use a 9-inch tart pan with removable rim. In step 2 reduce butter to about 1 tablespoon and sprinkle 1 1/2 cups chopped pecans in pan. Bake in a 325° oven as directed in step 4 for 50 to 55 minutes. Cut into wedges.

2 cups pecan halves
About 2 tablespoons melted butter or margarine
2 packages (8 oz. each) cream cheese
2/3 cup plus 2 tablespoons sugar
3 tablespoons brandy or Cognac
3 tablespoons maple syrup
2 large eggs
1 can (15 oz.) pumpkin
2 tablespoons whipping cream or milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh-grated nutmeg
2 tablespoons chopped crystallized ginger
2 cups (1 pt.) sour cream

1. In a 350° oven, bake pecans in an 8- or 9-inch-wide pan, shaking often, until lightly toasted, about 10 minutes. Pour from pan. When cool, whirl in a blender or food processor until finely ground.

2. Brush interiors of 10 tart pans (4 1/2 in. wide with removable rims; see notes) with the melted butter. Sprinkle 2 tablespoons ground toasted pecans over bottom of each pan. Set pans slightly apart on 2 baking sheets (14 by 17 in.).

3. In a bowl, with a mixer on medium-high speed, beat cream cheese to blend with 2/3 cup sugar, 2 tablespoons brandy, and 2 tablespoons maple syrup. Add eggs, pumpkin, cream, cinnamon, ground ginger, and nutmeg; stir to mix, then beat until well blended. Fill tart pans equally with cheesecake mixture.

4. Bake in a 325° oven until centers no longer jiggle when pans are gently shaken, 20 to 25 minutes.

5. Meanwhile, in a small bowl, mix remaining 1/2 cup chopped pecans and the crystallized ginger.

6. In another bowl, mix sour cream with remaining 2 tablespoons sugar, 1 tablespoon brandy, and 1 tablespoon maple syrup. Spoon mixture equally onto cheesecakes and spread level. Sprinkle pecan-ginger mixture equally over sour cream topping.

7. Return tarts to oven and bake to firm sour cream topping slightly, about 10 minutes. Transfer to a rack and let cool at least 30 minutes. Serve warm, or cover airtight without touching tops, and chill until cold, at least 2 hours or up to 1 day. To serve, remove pan rims and set cheesecakes on plates.

Yield: Makes 10 to 12 servings (see notes)

Answer 9

Should you really be eating this?

Love and blessings Don

Answer 10

Here are two varities that I have made:

Pumpkin Cheesecake With Pecan Praline Sauce
Serves 12

INGREDIENTS:

Cheesecake:
36 Gingersnap Cookies
3 Tablespoons Plus 1/4 Cup Granulated Sugar
4 1/2 Tablespoons Butter, melted And cooled

1 Pound Cream Cheese, room temperature
1 Pound Solid Pack Pumpkin Puree -- (Not Pie Filling)
5 Large Eggs
3/4 Cup Packed Golden Brown Sugar
3/4 Cup Amaretto
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves
1 Pound Sour Cream

Pecan Praline Sauce:
1 Cup Packed Brown Sugar
7 Tablespoons Butter
7 Tablespoons Water
2 Eggs, beaten
1/2 Cup Chopped Pecans
1 Teaspoon Vanilla Extract

DIRECTIONS:

Cheesecake:
– In a food processor, grind the gingersnaps together with the 3 tablespoons of granulated sugar into fine crumbs. With the machine running, gradually add the butter. Press the mixture firmly into the bottom of a 9" springform pan and refrigerate until hard, about 30 minutes.
– Position a rack in the middle of the oven and pre-heat to 350° F.
– In a food processor or mixer, combine the cream cheese, pumpkin, eggs, brown sugar, 1/2 cup of Amaretto, the cinnamon, vanilla, nutmeg, and cloves. Process, stopping once or twice to scrape down the sides of the bowl, or until just combines, do not over mix. Pour the filling into the prepared pan and bake until the edges of the cake just begin to pull away from the sides of the pan, about 40-45 minutes. The center of the cake will not be firm.
– Meanwhile, in a bowl whisk together the sour cream, the remaining 1/4 cup granulated sugar and the remaining 1/4 cup Amaretto.
– Without removing the cake from the oven, pour the topping evenly over it, starting with the edges. Spread the topping evenly. Bake the cake another 8-10 minutes, or until the edges of the topping just begin to bubble. Cool the cake in the pan on a rack. Carefully cover and chill until firm, about 12 hours.
– Carefully run a knife between the edges of the cake and the sides of the pan; release and remove the sides. With a thin, sharp knife, dipped in hot water and wiped dry between cuts, cut the cake into serving pieces. Transfer to plates and let stand at room temperature for 20 minutes.

Pecan Praline Sauce:
– In a heavy, medium saucepan over moderate heat, combine the sugar, butter and water. Bring to just a boil, stirring occasionally.
– In a medium bowl, whisk the hot syrup into the eggs. Return the mixture to the pan, set over low heat and cook, stirring constantly, until the mixture thickens, 1-2 minutes.
– Remove from heat and cool to room temperature. Stir in the pecans and vanilla. Use at room temperature.
– Spoon a bit of praline sauce over and beside each piece of cheesecake just before serving.

----------------------AND...

Pumpkin Cheesecake With Frangelico (HAZLENUT LIQUER)

Servings: 10

Ingredients:
-----Crust-----
24 Gingersnaps
3 tablespoons sugar
1/4 cup butter, melted
-----Filling-----
16 ounces cream cheese, at room temperature
16 ounces pumpkin, canned, solid pack, unsweete
5 eggs
3/4 cup brown sugar
1/2 cup Frangelico, hazelnut liquer
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated, if p
1/4 teaspoon ground cloves
-----Sour Cream Topping-----
16 ounces sour cream
1/4 cup sugar
1/4 cup Frangelico (hazelnut liquer)

Directions:
Crust: Grind gingersnaps and sugar in a food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9 or 10" spring-form pan. Freeze for 15 minutes (can be prepared up to 3 days ahead). Filling: Position rack in center of oven and preheat to 350. Blend all filling ingredients in food processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown (about 45 minutes); center will *not* be firm. Topping: Whisk together all ingredients. Without removing cake from oven, pour topping evenly over hot cake, starting at the edges. Spread evenly with a spoon or spatula. Continue baking until edges begin to bubble (about 10 minutes). Cool on rack and refrigerate at least 12 ho (Can be prepared up to 2 days ahead). Run a sharp knife around edge of pan before removing the form. Press hazlenuts around top edge of cake for garnish. Serves 10 (more or less)