Does any one have a recipe for Pumpkin Cheese Cake?

Answer 1

Pumpkin Cheesecake

Ingredients - Pie Crust


1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted


Ingredients - Filling


1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs




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.


Note: For high altitudes (above 3500 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.

Answer 2

Pumpkin Cheese Cake
2-8 oz pkg cream cheese, softened
1 1/2 c sugar
2 eggs
3/4 c cooked pumpkin
1/4c flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 9 inch pie shell

Preheat oven to 350 degrees. Beat cream cheese, sugar and eggs together until smooth. Add pumpkin. Stir in flour, nutmeg, and cunnamon. Beat well. Pour into pie shell and bake for 60 minutes.

Answer 3

Pumpkin Cheese Cake

Pumpkin Cheese Cake
2-8 oz pkg chream cheese, softened
1 1/2 c sugar
2 eggs
3/4 c cooked pumpkin
1/4c flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 9 inch pie shell

Preheat oven to 350 degrees. Beat cream chees, sugar and eggs together until smooth. Add pumpkin. Stir in flour, nutmeg, and cunnamon. Beat well. Pour into pie shell and bake for 60 minutes.

Answer 4

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Answer 5

Pumpkin Cheesecake

one graham cracker crust, 9 inch

1/2 cup white sugar
1/2 cup brown sugar, packed
1 tablespoon flour
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg and 1/2 teaspoon salt
1 teaspoon vanilla extract
1 (16 ounce) can pumpkin
3 (8 ounce ) pkgs, cream cheese, softened
3 large eggs

Combine the 2 sugars, flour and next 6 ingredients; set aside.
Beat cream cheese at med. speed 'til creamy. Add pumpkin, beat well. Add eggs one at a time, beating after each addition.
Pour into your pre-crusted pie pan.
Bake at 350 for 55 minutes.
Cool completely in pan on wire rack.

Cover and chill for at least 8 hours.

May serve with whipped cream or as is.

Answer 6

Fold it it to no bake cheese cake with some pumpkin pie seaonings. Or upload it to pancakes or waffles, even oatmeal. uncomplicated no-bake cheese cake: a million grahm cracker crust hand-crafted or keep offered. Sorry after I make it i do not degree some thing out, and that i also want to bake mine for variety of 10 min in a 350 degree oven so that's magnificent and crisp. So bake the crsut and positioned aside to relax. Then all you want is: a million equipment cream cheese-softened a million large bath cool whip a million tsp vanilla Beat the cream cheese nicely. Then gently fold in a million/2 the whipped cream. Pour into the pie shell and rfirdgerate. excellent with extra cool whip earlier serving. Now the above is really very uncomplicated yet you may replace it up in such lots of techniques. listed right here are some recommendations. blend in to the cream cheese: a million/4 cup peanut butter Choc syrup conecrated fruit juice or drink mixes-Un-diluted Jams overwhelmed/chopped sweet bars overwhelmed peppermint goodies melted sweet bars or choc chips small chopped sparkling or canned fruit Toppings: extra whipped cream choc, caramel or strawberry sauce pie fillings make a glaze of meted down jams/preserves choppped nuts lemon, lime or orange "twists"-ok that is extra of a garnish

Answer 7

Pumpkin Swirl Cheesecake
25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped PLANTERS Pecans
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS
Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until slightly softened.

Answer 8

Sorry to say I haven't got a cheesecake, but you can have my other pumpkin recipes for your collection...

"Pumpkin Pudding Pie" - 8 servings

1 (8") graham cracker crust
1 egg white; beaten
1 (1 1/2 oz.) pkg. instant vanilla pudding mix
1 cup milk
1 (15 oz.) can solid-pack pumpkin (not pie filling)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups whipped topping; divided

Brush egg whites over pie crust; bake at 375* - 5 minutes or until lightly browned. Cool on wire rack . In large bowl, whisk milk and pudding mix. Stir in pumpkin and spices; fold in 1 cup of the whipped topping. Pour into crust and refrigerate 4 hours or overnight. Serve pie slices with dollops of remaining whipped topping.


"Maple Pumpkin Torte" - 12 to 14 servings

1 (18 1/4 oz.) pkg. white cake mix
3/4 cup all-purpose flour; divided
1 tsp. ground cinnamon
1 cup water
3/4 cup canned pumpkin
1/3 cup vegetable oil
2 eggs
2 tbsp. brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans
FROSTING:
1 cup butter-flavored shortening
1 (2 lb.) pkg. confectioners' sugar
3/4 cup milk
2 tsp. vanilla extract
1 to 1 1/2 tsp. maple flavoring

Grease three 9" round baking pans; line with waxed paper. Grease the paper and set aside. In a large mixing bowl, combine cake mix, 1/2 cup flour and cinnamon. Add water, pumpkin, oil and eggs; beat well.
Transfer a third of the batter to a small mixing bowl; beat in brown sugar and remaining flour. Stir in chips and pecans; pour into one prepared pan. Divide the plain batter between the two remaining pans.
Bake at 350* for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, cream shortening and confectioners' sugar. Beat in milk, vanilla and maple flavoring. Place one plain cake on serving platter; spread with frosting. Top with pumpkin-nut cake; frost. Top with remaining cake; spread remaining frosting over top and sides of cake.

Answer 9

http://www.marthastewart.com. Can't miss with Martha. Whatever else...the woman can cook!

Answer 10

check out ALL RECIPES .com lots of good recipes there.