how to make punkin chesse cake?

Question

chessecake

Answer 1

PUMPKIN CHEESECAKE

3/4 c. crushed graham cracker crumbs
1 tsp. cinnamon
2 tbsp. brown sugar, firmly packed
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 3/4 c. sugar, divided
5 eggs
1/4 c. unsifted flour
1 (16 oz.) can pumpkin
2 tsp. or more pumpkin pie spice, to taste
2 tbsp. rum
2 c. sour cream
1 tsp. vanilla

In a bowl, mix graham cracker crumbs with cinnamon and brown sugar, then stir in melted butter. Press mixture in bottom of a 9 inch springform pan. (Note: A 10 inch springform pan might work better. I always had too much of the cheesecake batter to fit.) Set aside.
In a large bowl, preferably with electric mixer, beat cream cheese until fluffy. Stir in 1 1/2 cups sugar. Beat in eggs one at a time, sprinkle flour over mixture and beat. Thoroughly mix in pumpkin, then spice and rum. Pour into the springform pan. Bake in preheated 325 degree oven 1 hour and 30 minutes. Turn off heat and let cake stand in oven another 30 minutes. Remove cake from oven and let cool until it is warm but not hot to the touch.

Meanwhile, mix together sour cream, 1/4 cup sugar and vanilla. Spread smoothly over top of cheesecake. Return to 425 degree oven and bake 10 minutes. Cool in refrigerator at least 4 hours before serving.

Serves 16.

Answer 2

Pumpkin Cheesecake

Ingredients

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

Instructions

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 3

factors a million cup graham cracker crumbs 2 tablespoons white sugar a million/4 cup melted butter 2 (8 ounce) applications cream cheese, softened a million cup bitter cream 3/4 cup white sugar a million teaspoon vanilla extract 2 tablespoons all-purpose flour 4 eggs 2 cups frozen blueberries, dry %. a million/3 cup blueberry jelly instructions combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the backside of a 9 inch springform pan. Mash cream cheese until comfortable and creamy. progressively beat in bitter cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one after the other. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (one hundred sixty five tiers C) oven for a million hour or until organization to touch. Cool and then eliminate cake from pan by using loosening edges with a knife. place frozen blueberries on precise of cake. soften jelly and spoon over blueberries to glaze. relax until waiting to serve.

Answer 4

Marbled Pumpkin Cheesecake
From Sunset Magazine


Notes: Up to 2 days ahead, make cheesecake; cool completely, cover, and chill. Remove pan rim and serve cheesecake with sweetened softly whipped cream flavored to taste with Chinese five spice seasoning or chopped crystallized ginger.

About 8 ounces gingersnap cookies
2 tablespoons granulated sugar
3 tablespoons melted butter or margarine
2 packages (8 oz. each) neufchâtel (light cream) cheese or cream cheese
3/4 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons Chinese five spice seasoning or pumpkin pie spice
1 can (1 lb.) pumpkin

1. Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch cheesecake pan with removable rim, mix cookie crumbs, granulated sugar, and butter. Press over bottom and about 1 inch up pan sides.
2. Bake crust in a 325° oven until slightly browner, about 15 minutes.

3. Meanwhile, in a food processor or in a bowl with a mixer, blend cheese, brown sugar, and eggs until smooth. Spoon 1/2 cup of the cheese mixture into a small bowl. Add five spice and pumpkin to remaining cheese mixture and mix well.

4. Pour pumpkin filling into hot or cool crust. Drop rounded tablespoons of the reserved cheese mixture onto the pumpkin filling. With a knife tip, swirl to marble the white and orange mixtures.

5. Bake in a 325° oven until the center barely jiggles when cake is gently shaken, about 50 minutes. Cool on a rack. Cover and chill until cold, at least 2 1/2 hours. Run a knife between cake and pan rim; remove rim.

Yield: Makes 10 to 12 servings

NUTRITION PER SERVING
CALORIES 288(47% from fat); FAT 15g (sat 8g); PROTEIN 6.3g; CHOLESTEROL 72mg; SODIUM 322mg; FIBER 1.2g; CARBOHYDRATE 34g

Answer 5

yummmm that sounds soooo good but i dont know how to make it
sorry