Marbled Pumpkin Cheesecake
The BEST Pumpkin Cheesecake Recipe Ever!
KC the G-Free Foodie makes a Pumpkin Cheesecake with a Ginger Snap Crust (Recipe Below) that everyone will love - and it's totally Gluten Free! Get delish Gluten Free recipes at: gfreefoodie.com
Find the printable recipe here:
Gluten Free Pumpkin Cheesecake
Ingredients
Crust:
30 Gluten Free crisp gingersnap cookies or Gluten Free graham crackers (I like Pamela's for both, get the ginger snaps I use here: )
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 1/2 tablespoons Gluten Free vanilla extract
2 tablespoons Gluten Free Flour blend or Tapioca Starch
Directions
Crust:
Preheat the oven to 350 degrees F.
Add the cookies or crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Filling:
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the gluten free flour or starch and beat until incorporated.
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
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Easy Marbled Pumpkin Cheesecake Recipe - Law Student on a Budget
Recipe below vvvv: Thanksgiving is my favorite holiday, and this is one of my favorite dessert recipes. Please share this with your loved ones and enjoy!
Pumpkin Cheesecake - prep 15 min, bake 45-50 min, chill 6 hours
1 cup canned pumpkin
1 8 oz. brick cream cheese
2 large eggs
1 graham cracker crust
1/2 cup sugar, divided into two 1/4 cup portions
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
*Note: cloves might be a bit pricey so leave them out if you want, but the cheesecake won't have the same snap and aroma.
Preheat oven to 325 degrees. Soften the cream cheese. Beat two eggs then whisk in the softened cream cheese and 1/4 cup sugar until smooth. Reserve 3 tablespoons of the cream cheese mixture and set aside. Add in the remaining ingredients and whisk until smooth then pour into the graham cracker crust. Dollop the reserved cream cheese mixture onto the surface and swirl with a butterknife (but not too much, otherwise you'll lost the marbling!!!). Bake for 45-50 minutes. Let stand at room temperature until no longer hot, then refrigerate. Serve chilled in the presence of good company!
p.s. for an interesting case incidentally related to Thanksgiving, check out Hoagland v. State ex. rel. Schrieber, 40 N.E. 931 (Ind. App. 1895) (Prisoner's escape from jail was held as a voluntary release because the Sheriff let the prisoner return home for the day on three prior occasions, including to have Thanksgiving Dinner, and was held to be financially responsible for the prisoner's judgment).
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How to Make Marbled Pumpkin Cheesecake | Dessert Recipes | Allrecipes.com
Get the recipe for Marbled Pumpkin Cheesecake at
Creamy, decadent and delicious, you’ll love the pretty swirling effect and the gingersnap twist on the traditional graham cracker crust. The crust is made crunchy but not too crispy with a mixture of crushed gingersnap cookies, pecans and butter. This tasty base is filled with a cheesecake filling of cream cheese, sugar, vanilla and eggs. This is swirled with a pumpkin pie filling of sugar, canned pumpkin, cinnamon and nutmeg. Marble it, bake it, and slice it thick for all the pie fans! This year dessert will be memorable for having a pumpkin pie that’s richer than ever!
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Chocolate Pumpkin Cheesecake | Delish
The Thanksgiving dessert of your dreams has arrived.
DIRECTIONS
1. Preheat oven to 350º and position an oven rack in the middle of the oven. Make cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat cream cheese until smooth. Add pumpkin purée, eggs, sugars, sour cream, flour, pumpkin pie spice, cinnamon, and vanilla and beat until combined and no clumps remain. Set aside.
2. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.
3. Coat a 9 springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
4. Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.)
5. If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.
6. When ready to serve, drizzle with melted chocolate and caramel. Serve with whipped cream or Cool Whip, if desired.
INGREDIENTS
3 8-oz. blocks cream cheese, softened
1 15-oz. can pumpkin purée
4 large eggs
3/4 c. sugar
1/2 c. light brown sugar
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
2 tsp. vanilla extract
FOR OREO CRUST
24 whole oreos
6 tbsp. melted butter
FOR SERVING
1/3 c. semisweet chocolate chips, melted
1/4 c. Caramel
Whipped cream or Cool Whip, for topping
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