How To make Pumpkin Harvest Cheesecake
3/4 C Chocolate wafer crumbs
1/3 C Pecans, finely chopped
3 Tb Butter
1 1/2 C Canned pumpkin
3 Eggs, room temperature
1/2 C Brown sugar, firm packed
1 1/2 Ts Cinnamon
1/2 Ts Ground ginger
1/2 Ts Nutmeg
3 Pk Cream Cheese, 8 Oz. Pkgs.
- softened 1/2 C Sugar
1 Tb Cornstarch
Crust: Heat oven to 350F/180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker's Semi-sweet Chocolate over hot
water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Source: Philadelphia Cream Cheese promo in Canadian Living magazine [Nov 94]
How To make Pumpkin Harvest Cheesecake's Videos
Pumpkin Swirl Cheesecake
This is an old episode that I just dug up. Thanksgiving or not, this is a fabulous cheesecake! The gingersnap crust is the secret to the awesome flavor! As always, you may go to shannonlindell.com and use the email link to request a printable copy of any of the recipes.
Vegan No Bake Pumpkin Cheesecake Recipe
Well, I've been forced back into NO BAKE cheesecake territory and let me tell you, I'M NOT HAPPY ABOUT IT! However, as usual I turned this major speed bump into a major WIN with 2 New recipes for No Bake Pumpkin Cheesecake!
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Pumpkin Cheesecake | Amy Roloff's Little Kitchen
I love pumpkin pie and I love cheesecake. When you put the two together and you come up with a delicious combination of goodness. The pumpkin cheesecake has all of the warm spices to remind you it’s fall and it’s light enough (not too dense) that you may even want to have another slice because one may not be enough.
Ingredients:
The Crust
12 or about 3 pkgs of whole Graham Crackers, finely crushed
About 12 Ginger Snap cookies, finely crushed
1 Tbsp Sugar
8 Tbsp or more of Butter, melted
Dash of Salt
Cheesecake Filling
4 – 8oz Cream Cheese, room temperature
¾ cup Sugar
¾ cup Brown Sugar
1- 15oz can Pumpkin puree
½ cup Sour Cream
4 Eggs + 1 Egg yoke
2 tsp Cinnamon
¼ tsp Ginger
¼ tsp Nutmeg, fresh ground
1 ½ Tbsp Cornstarch or 2 Tbsp Flour
2 tsp Vanilla
Directions:
* Preheat oven 325
* In a food processor finely ground up the graham crackers and cookies, sugar and salt. Pour mixture into a bowl. Add in the melted butter and mix until thoroughly combined and all of the crust mixture ‘wet’.
* In a 9 inch springform pan, lightly spray or butter the pan. Press the crust mixture on the bottom of the pan and a little up the sides. Bake in the oven for about 10 minutes till lightly golden brown. Remove and cool.
* In a mixer, with the flat paddle, cream the cream cheese. Add in the sugars and mix until thoroughly combined. Add in the pumpkin puree, sour cream and blend until smooth. Add the eggs and egg yoke, vanilla, flour and spices and mix until just combined but don’t over mix. Pour the mixture into the crust and spread evenly. Gently tap the pan to get out any air bubbles.
* In a shallow baking pan, fill with water half way and place on the bottom rack of the oven. This will help prevent cracks in your cheesecake. Place the cheesecake on the rack just above. Bake in the oven for about 75 minutes or until set and the edges are done and the center may be slightly soft. Turn off the oven and let it finish and cool in the oven for another 15 minutes or more before removing.
* Set on a cooling rack for about another hour, to room temperature. Then place in the refrigerator for at least 3 hours before serving, preferably 5 or more hours if not overnight. The cheesecake will be delicious the next day.
* Serve with fresh whip cream or other preference.
Enjoy
Recipe ------------------
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Delicious Pumpkin and Ginger Cheesecake Recipe | Paul Hollywood's Pies & Puds
Paul bakes a Pumpkin and Ginger Cheesecake.
#paulhollywood #pumpkin
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Pumpkin Harvest Cheesecake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Pumpkin Harvest Cheesecake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Nutmeg
1/2 c : Brown Sugar, Firm Packed
1 tb : Cornstarch
1/2 c : Sugar
1 1/2 ts : Cinnamon
3 pk : Cream Cheese, 3x250g
3 tb : Butter
3 : Eggs, Room Temperature
1/2 ts : Ground Ginger
3/4 c : Chocolate Wafer Crumbs
1/3 c : Pecans, Finely Chopped
1 1/2 c : Canned Pumpkin
Sherry Yard Frozen Pumpkin Cheesecake Pie - Home & Family
In honor of National Pumpkin Cheesecake Day, Sherry Yard is whipping up a show-stopping Frozen Pumpkin Cheesecake Pie.