Pumpkin Cheesecake recipe

  • Posted by a hidden member.
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    Nov 12, 2008 2:14 AM GMT
    It's that time again...... The dreaded holidays and with that I would like a killer pumpkin cheesecake recipe. I am known for my cappuccino cheesecake so I kinda have a reputation to maintain.


    Thanks y'all
  • Posted by a hidden member.
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    Nov 12, 2008 2:16 AM GMT
    Gaymedes saidIt's that time again...... The dreaded holidays and with that I would like a killer pumpkin cheesecake recipe. I am known for my cappuccino cheesecake so I kinda have a reputation to maintain.


    Thanks y'all


    My Mom made a pumpkin cheesecake from a cheesecake cookbook that was amazing. icon_biggrin.gif

    Sometimes the best recipes are from a book!
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    Nov 12, 2008 3:07 AM GMT
    * 1 cup graham cracker crumbs
    * 2 tablespoons white sugar
    * 1/8 teaspoon ground ginger
    * 1/4 cup butter, melted
    * 1 (8 ounce) package cream cheese, softened
    * 3/4 cup packed brown sugar
    * 3 eggs, beaten
    * 1 (15 ounce) can solid pack pumpkin puree
    * 1/2 cup heavy whipping cream
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1/4 teaspoon ground nutmeg
    * 1/4 teaspoon ground cloves
    * 1/2 teaspoon salt


    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
    3. To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.
    4. Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving.



    I served this to friends for desert a few weeks ago and they loved it so much they invited my partner and I to Thanksgiving dinner as long as I made this again and brought with =)

    I used a little less of the pumpkin and added a little extra cream cheese to make it a bit thicker. The recipe actually makes two cheesecakes!
    Enjoy
  • Posted by a hidden member.
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    Nov 12, 2008 4:27 AM GMT
    Got this from the Top Secret Recipes cookbook (one that has recipes that are supposed to match those at restaurants) and every time I make it for a party or to bring to work for someone's birthday, I get asked for the recipe.

    Cheesecake Factory Pumpkin Cheesecake

    Crust:
    1−1/2 cups graham crumbs
    5 Tbsp. butter, melted
    1 Tbsp. sugar

    Filling:
    3 − 8oz. pkgs. cream cheese, softened
    1 cup sugar
    1 tsp. vanilla
    1 cup canned pumpkin
    3 eggs
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1/4 tsp. allspice

    Mix crust ingredients together, just till coated and crumbly. Press onto the
    bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
    350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
    smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut.

    Good luck with whatever recipe you decide on!
  • joggerva

    Posts: 731

    Nov 12, 2008 4:37 AM GMT
    Can't go wrong with Emeril. Can't stand to watch him, but his recipes always turn out good for me:

    http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-cheesecake-recipe/index.html
  • Posted by a hidden member.
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    Nov 12, 2008 4:40 AM GMT
    thanks alot icon_smile.gif Guess my hubby and some cheesecake lovers I work with are going to test these two recipes out very very soon.

    For bakers out there a couple of tips I learned:

    Mix in a food processor; it whips better and smoother than a mixer

    Use a spring-form pan

    and

    Cook in water bath with pan's bottom and sides wrapped in foil for protection of water leaking in.

    I let you know the results soon.


    Thanks
  • Posted by a hidden member.
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    Nov 12, 2008 4:48 AM GMT
    damn it y'all are trying to make me fat!!!!!!
  • GoodPup

    Posts: 752

    Nov 12, 2008 4:50 AM GMT
    Here is one more... for those of you in CA that have been to Claim Jumper Restaurants, this is their recipe and it is awesome! I tried a few different types over the past few years... and this one has already been requested at work on Thanksgiving Day for this year.


    Pumpkin Cream Cheese Pie

    Crust 1 1/4 pound Lorna Doone cookies
    4 1/2 ounces Melted butter

    Cream Cheese Filling
    4 packages (8 oz size) cream cheese, softened
    2 cups white sugar
    1/2 cup sour cream
    1 teaspoon vanilla
    3 eggs, beaten
    1 teaspoon fresh lemon juice

    Filling
    1 can (12 oz size) pumpkin mix
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon ground all spice

    Sour Cream Topping
    1 1/2 cup sour cream
    2 tablespoons white sugar
    1/2 teaspoon lemon juice


    Directions:

    Crush cookies until fine (using a food processor is ideal). Mix the cookie crumbs (1 lb 2 oz) and melted butter together. The cookie crumb mixture should hold together when pressed by hand.

    Lightly coat an 8-inch spring-form pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator.

    Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth - set aside.

    Mix cream cheese and sugar together until well blended and smooth. Fold in sour cream, vanilla, eggs and lemon juice.

    Set aside 2 cups of cream cheese mixture and pour the remaining cream cheese mixture in the crusted 8-inch spring-form pan

    Combine the reserved 2 cups cream cheese mixture and the pumpkin mixture in a mixing bowl and whisk together until smooth. Pour into the prepared 8-inch spring-form pan

    Bake in a pre-heated oven at 325 degrees for 90-100 minutes. Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen (3 hours)

    Combine the sour cream, sugar and lemon juice in a mixing bowl and whisk together until smooth. Spread sour cream topping evenly over the frozen pumpkin cream cheese pie and bake at 350 degrees for approximately 8 minutes.

    Refrigerate for 2-3 hours before serving.
  • NYCguy74

    Posts: 311

    Nov 12, 2008 4:54 AM GMT
    not cheesecake, but really good and really easy to make. tastes just like pumpkin pie, but not as soft.
    from Paula Deen
    http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

    Ingredients
    Cake:

    * 1 (18 1/4-ounce) package yellow cake mix
    * 1 egg
    * 8 tablespoons butter, melted

    Filling:

    * 1 (8-ounce) package cream cheese, softened
    * 1 (15-ounce) can pumpkin
    * 3 eggs
    * 1 teaspoon vanilla
    * 8 tablespoons butter, melted
    * 1 (16-ounce) box powdered sugar
    * 1 teaspoon cinnamon
    * 1 teaspoon nutmeg

    Directions

    Preheat oven to 350 degrees F.

    Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

    To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

    Serve with fresh whipped cream.

    Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

    For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

    For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

  • GoodPup

    Posts: 752

    Nov 12, 2008 5:13 AM GMT
    I tried Paula's Butter Gooey Cake recipe.... that was really good too. Definitely worth trying... but go for the layered Cheesecake one here, hehe! :-)
  • Posted by a hidden member.
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    Nov 12, 2008 1:26 PM GMT
    Be careful not to overmix a cheesecake, especially if you plan to use a food processor. Overmixing it can cause the dreaded cracks to form as it cools. Even with the electric mixer, I mix it until it's an even consistency and no more. That's all you need with a cheesecake.
    Again, good luck - I'm sure they're all good enough to tempt anyone to grab a second (or third) piece. icon_twisted.gif
  • HndsmKansan

    Posts: 16311

    Nov 12, 2008 1:31 PM GMT
    Hey, I want to be the RJ member who gets to be the taster with some of this stuff!

    icon_biggrin.gif
  • sandiegovince

    Posts: 111

    Nov 12, 2008 2:22 PM GMT
    Okay to ensure that cheesecake turns out right here are few suggestions:

    1. Have all the ingredients at room temperature including the cream cheese, eggs, sour cream, heavy cream etc. The batter will blend easier and you'll get a smoother texture.

    2. Wrap the springform in double-heavy aluminum foil, make sure its air and water-tight.

    3. Add the eggs one at a time and blend well 1 minute after each addition.

    4. Once the eggs are added, however, lower the speed of the mixer to slow or mix the ingredients in by hand because if you continue to beat the mixture the batter will become tough and you'll get cracks.

    5. Once the mixture is blended, pass it through a strainer as you pour it into the crust to make it extra smooth.

    6. Place the cheesecake in a large roasting pan and place in the oven. Create a water bath by pouring hot water carefully into the pan.

    7. Do not overbake the cheesecake. Check it 15 minutes before the time stated on the recipe. The top should look firm around the edges and a bit jiggly in the center. It will firm up as it cools.

    8. Remove from the water bath and cool in a draft-free area, covered with foil or a clean dish towel. Refrigerate 8 hours or overnight for best results.

    Hope these tips help.

    Vince

    (Chef Vinny)

    .
  • Posted by a hidden member.
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    Nov 12, 2008 2:41 PM GMT
    HndsmKansan saidHey, I want to be the RJ member who gets to be the taster with some of this stuff!

    icon_biggrin.gif


    I'm in line behind Kansan