pumpkin cheese cake?

Question

Who can tell me the best recipe for it?

Answer 1

I made the following recipe for Thanksgiving in '06 and had many requests for a repeat performance! I got it from the Betty Crocker- Thanksgiving Edition...

CRUST: 2 cups gingersnaps cookie crumbs (about 32)
**I substituted some danish butter cookies for the gingersnaps because my husband hates them!**
3/4 cup butter or margarine, melted

FILLING: 4 pkgs (8 oz) cream cheese, softened
1 1/2 cups sugar
4 Eggs
1 Cup canned pumpkin (not pumpkin pie filling)
1 1/2 tsp ground ginger
1 tsp. ground cinnamon
1 teaspoon ground nutmeg

1.) Heat over to 300*F. Grease 9-in springform pan with shortening or cooking spray. In a small bowl, mix cookie crumbs and butter. Press mixture in bottom and up 1 inch side of pan. Backe 8-10 minutes, or until set.

2.) In a large bowl, beat cream cheese with mixer on medium speed just untilsmooth and creamy; do not overbeat. On low speed, gradually add sugar. On low speed, beat in eggs, one at a time, until just blended. Spoon 3 cups of this mixture into pan. Spread evenly.

3.) Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix unitlsmooth. Spoon over mixture in pan.

4.) Bake 1 hour 25 minutes- 1 hr 30 mins or until edges are set but center of cheesecake still jiggles slightly

5.) Turn of over; open door at least 4 inches. Leave cheesecake in over 30 minutes longer. Remove from over; place on cooling rack. Run a knife along side of pan to loosen cheesecake. Cool in pan 30 minutes longer. Cover loosely; refrigerate at least 6 hours.

6.) Run a knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Store cheesecake covered in refrigerator.



**There you go- I know it sounds sort of complicated, but if you start enough ahead of time it really isn't...This recipe is soooooo good. I'm getting hungry now. Hope this helps!!

Answer 2

Serving Size : 8 Preparation Time :0:00
Categories : Cheesecakes Pumpkin


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
3/4 cup Graham wafer crumbs
3 tablespoons Melted butter or margarine
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
FILLING
1 cup Cream cheese (1/2 lb or 250g
1/4 cup Sugar
1 large Egg
2/3 cup Pumpkin -- cooked or canned
3/4 teaspoon Cinnamon
1/4 teaspoon Cloves
GARNISH
Whipped cream or topping

In a small bowl, combine graham wafers, spices and melted butter. Mix
together and press into 8x8" pan lined with tinfoil.
Place cream cheese in large mixing bowl and beat with an electric mixer
until fluffy. Beat in sugar then egg. Blend dry ingredients together and
beat into cream cheese mixture. Beat in pumpkin.
Pour mixture into prepared pan and bake at 325 F about 40 min or until
filling is just set. Cool on a wire rack for one hour, then refrigerate
until serving time. Garnish with whipped cream or topping just before
serving. Serve like a pie or in smaller squares.

Answer 3

Pumpkin Cake with Cream Cheese Glaze:

The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.

Cake:
1 1/2 cups granulated sugar
1/2 cup butter, softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Cooking spray

Glaze:
1/2 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon vanilla extract
3 tablespoons fresh orange juice

Garnish:
Fresh orange sections (optional)

Preheat oven to 350°.

To prepare cake, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.

Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack.

To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections, if desired.

Yield: 16 servings (serving size: 1 slice)

Answer 4

I agree with Shutterbug1410 - I also made the exact recipe for Thanksgiving, and it went over quite well.

The only thing I did differently, is I used Butternut Squash - I had some from my garden, and didn't have any pumpkin. No one could tell the difference.

Now I need to get my spring form back, and make it again!

Answer 5

I am a member of the Food Network and this is a good recipe for it and I love Emril...Hope this helps. this web site also gives a few other ways to make it

Answer 6

Plush Pippin Makes the best and you don't even have to get your hands dirty. But you can tell your friends and family you slaved for hours LOL

Answer 7

Hi !!!
I have two recipes that I love...

PUMPKIN-EGGNOG CHEESECAKE

Serving Size: 12

20 Gingersnaps
1/2 c Walnuts (Opt)
2 TB Margarine, Melted

4 lg. Eggs, Separated
16 oz Can Solid Packed Pumpkin
16 oz Cream Cheese, Softened
1 t Ground Cinnamon
1/2 Ts Ground Allspice
1/2 Ts Ground Ginger
1/8 Ts Ground Cloves
1/4 Ts Ground Nutmeg
1 c Prepared Eggnog
1 TB Cornstarch
Walnuts for Garnish (Opt)

Preheat oven to 350º.
- Spray 9" x 3" springform pan with nonstick cooking spray.
- In food processor with knife blade attached, blend gingersnaps, walnuts (opt), and 1/4 cup sugar until finely ground; stir in margarine.
- Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.
- In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4-cup sugar until soft peaks form; set aside.
- In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2-teaspoon nutmeg until well blended.
- Fold egg white mixture into cream-cheese mixture; pour into springform pan.
- Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean.
- Cool cheesecake in pan on wire rack.
- In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling.
- Reduce heat to low; simmer 1 minute or until mixture thickens.
- Let stand 10 minutes to cool slightly.
- Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake.
- Garnish with walnuts (opt). Refrigerate cheesecake at least 4 hours or until well chilled.

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

Praline Pumpkin Cheesecake

1 1/2 cups finely ground gingersnap cookies
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted, cooled

1 1/2 pounds cream cheese, room temperature
1 cup firmly packed brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup whipping cream
1/3 cup pure maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 large eggs
1 1/4 cups granulated sugar
6 tablespoons water
1 cup coarsely chopped toasted hazelnuts

Preheat oven to 325 degrees F.

Mix first 4 ingredients in a medium bowl. Add butter and stir until just combined. Press the crumb mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan. Bake for 8 minutes and cool.

Beat the cream cheese and brown sugar in the bowl of an electric mixer until fluffy. Beat in the pumpkin. Add the whipping cream, maple syrup, vanilla extract, ground cinnamon and ground allspice, Beat on medium speed until smooth. Add eggs, 1 at a time, beating well just until combined.

Pour the batter into the prepared crust and bake about 90 minutes, until the cheesecake is puffed and the center is set (cheesecake will rise a little above the sides of the pan). Transfer to a wire rack and cool for 30 minutes. Run a small sharp knife around pan sides to loosen cheesecake. Cool completely, cover and refrigerate overnight. (Can be prepared 2 days ahead. You can also freeze it for up to 3 months if you first wrap it in plastic wrap and then foil.)

For praline: Line a cookie sheet with foil and butter it well. Stir sugar and 6 tablespoons water in a heavy medium saucepan over low heat until the sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, bushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in chopped toasted hazelnuts. Immediately pour praline onto prepared cookie sheet, spreading with back of spoon to thickness of about 1/4 inch. Cool completely.

Break praline in 2-inch jagged pieces and either arrange them on top of cheesecake or set them into mounds ( by spoon or with a decorator tip ) of whipped cream that’s whipped with a little sugar and nutmeg.