How do you make a pumpkin cheesecake?

Question

I would like to learn how to make the crust and the filling please?

Answer 1

BOURBON PUMPKIN CHEESECAKE

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature

For topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.Cool cheesecake completely in pan on rack, about 3 hours.Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Cooks' note:
Baked cheesecake can be chilled, covered, up to 2 days.

Answer 2

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 3

Pumpkin Cheesecake
Combine: ·Two 8 ounce packages regular or light (not non fat) cream cheese·1/2 cup canned pumpkin·1/2 cup sugar·1/2 teaspoon vanilla·1/2 teaspoon cinnamon·Dash ground cloves·Dash ground nutmeg

Add and beat until blended:·2 eggs

Pour into:· 1 unbaked pie shell or your favorite cheesecake crust

Bake at 350° F for 40 minutes or until the center is almost set.

Cool and refrigerate 3 hours or overnight.Garnish with whipped cream and chopped pecans.

Answer 4

Pumpkin Cheesecake

Ingredients

2 c Ginger flavored cookie crumbs
1 ts Ginger
6 tb Butter, melted

CRUST:
Combine ingredients and press into a lightly buttered 10-inch springform pan.

FILLING: 5, 8 oz. packages cream cheese 1 1/4 cup firmly packed brown sugar 6 eggs 2 cups solid pack pumpkin 1/3 cup evaporated milk 1/4 cup flour 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cloves 1 Pinch of nutmeg 1 Pinch of allspice. Beat cream cheese and sugar until smooth. Blend in eggs one at a time. Beat in remaining ingredients. Pour into crust and bake at 300 degrees for 1 hour. Cool and then refrigerate.

TOPPING: 1 cup heavy cream 2 Tablespoons confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon
Beat together until soft peaks form and spread on cooled cake.

Answer 5

I like this one:

Pumpkin Cheesecake
http://www.recipezaar.com/72927

I took the pics of the cheesecake so you can see how it turned out and that it is tried and true.

Answer 6

I really don't care for any cheesecake in a pre-made pie shell. It just detracts from the gloriously yummy dessert for me. The only time I'll use a pie shell for a cheesecake is if I'm in a hurry and it calls for a chocolate or graham crust but, even then I always know it would be better if I took the time to make the crust myself. You will need a springform pan if you intend to make your own crust, though. Here are some recipes I've collected from the net to use. Enjoy!


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.





Ann Criswell's Pumpkin Cheesecake
An all-time seasonal favorite.

Crust (recipe follows)

4 (8-ounce) packages light cream cheese, softened
¼ cup firmly packed brown sugar
3 eggs (or 2 eggs plus 2 egg whites)
2 tablespoons flour
1 (30-ounce) can pumpkin pie mix (see note)
¼ cup chopped pecans or walnuts
Pure maple syrup
Whipped cream

Prepare crust; refrigerate until ready to fill.

Soften unwrapped cream cheese in microwave at medium (50 percent) power 2 minutes. Beat cream cheese in large bowl until fluffy. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour and pumpkin pie mix. Blend well and stir in nuts. Pour into crust-lined pan.

Bake in preheated 325-degree oven 1 hour 45 minutes, or until center feels firm when touched. Cool in pan on wire rack. Carefully run a sharp knife around edges to loosen sides so cake will not crack on top. Brush top with maple syrup. Chill completely. Remove sides of pan. When ready to serve, garnish with pecans and whipped cream or mixture of whipped topping and nonfat vanilla yogurt. Makes 10 to 12 servings.
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Crust

¾ cup graham cracker crumbs
3 tablespoons melted butter or diet margarine
1 teaspoon cinnamon
2 tablespoons firmly packed brown sugar
3 tablespoons chopped pecans or walnuts (optional)

Preheat oven to 325 degrees. Grease a 9-inch springform pan, or coat with vegetable oil spray. Combine crumbs, butter, cinnamon, sugar and nuts. Line bottom and partly up the sides of prepared pan and refrigerate until ready to add filling.

Note: To substitute canned pumpkin for pumpkin pie mix, use 1 (16-ounce) can pumpkin; increase sugar to 1½ cups; use 5 eggs and ¼ cup flour, and add 2 teaspoons pumpkin pie spice.





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.




Pumpkin Cheesecake

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.