Pumpkin Cheesecake?

Question

I am looking for a really good and easy to make Pumpkin Cheesecake recipe, if anyone knows of a recipe that they have tried it would be helpful.

Answer 1

This one is my favorite!!!


Marbled Pumpkin Cheesecake

INGREDIENTS
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
2 teaspoon ground cinnamon
1 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 2

Pumpkin Cheesecake

INGREDIENTS
1-1/2 cups graham cracker crumbs

1 tablespoon sugar

5 tablespoons butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

Whipped cream


DIRECTIONS
In a small bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, pumpkin and spices; beat just until combined. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream. Yield: 12 servings.

Answer 3

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed



DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Answer 4

Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping

Preparation
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter; stir in pumpkin and spices. Spray 9-inch pie plate with no stick cooking spray; sprinkle bottom with crumbs.
POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of the whipped topping.

Answer 5

Made this one last week for work, and they practically licked the plate clean!

PUMPKIN CHEESECAKE

¾ 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 ¾ 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. Set aside.

In a large bowl, preferably with electric mixer, beat cream cheese until fluffy. Stir in 1 ½ 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, ¼ 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 6

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_83689,00.html