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How To make Pumpkin Cheesecake Ii
PAStrY:
1 c Flour
1/4 c Sugar
1 t Vanilla
1 Egg yolk
1/4 c Butter, softened
FILLING:
2 1/2 lb Cream cheese,
-softened 3/4 c Light brown sugar,
-packed 1 c Sugar
3 T Flour
3/4 t Allspice, ground
3/4 t Ginger, ground
1/2 t Cinnamon, ground
1 lb Pumpkin, canned
2 Egg yolks
5 Eggs
1 t Vanilla extract
1/4 c Cream, heavy
MAKE PAStrY: Preheat the oven to 400 degrees F. Grease the bottom and sides of a 9-inch-diameter, 3-inch deep springform pan. Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mixing. Evenly press the dough on the bottom and up the sides (to within about 1/2 inch of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling. MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream. Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F. and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight. NOTES: * A holiday alternative to pumpkin pie -- This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer and amazing cook. : Difficulty: moderate. : Time: 1 hour preparation, several hours baking. : Precision: measure carefully. : Mark Thompson : Megatek Corporation, San Diego, California, USA : mark@megatek.uucp : Copyright (C) 1986 USENET Community Trust
How To make Pumpkin Cheesecake Ii's Videos
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Pumpkin Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cheesecake. This Pumpkin Cheesecake has three layers. It starts with a ginger flavored Graham Cracker Crust. Next, the cream cheese filling combines a New York style cheesecake with the earthy flavor of pumpkin puree and its complementary spices. The cake is finished with a smooth layer of vanilla flavored sour cream. This dessert is excellent any time of the year, but it's particularly nice in the Fall.
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Vegan Pumpkin Cheesecake! Vegan Richa #shorts #pumpkincheesecake
Pumpkin Cheesecake Recipe | Thanksgiving Recipe
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32 oz Cream Cheese
3/4 Cup Sugar
2 Tbsp All Purpose Flour
3/4 Cup Pumpkin pureee
1/2 tbsp pumpkin spice
1 Tbsp Vanilla Extract
3 Large Eggs
Pie Crust
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST | light & creamy, the best ever!
✨PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST✨Thanksgiving is just around the corner! If you’re still searching for the perfect dessert, look no further than this!
Made & loved by thousands, it’s literally the BEST – rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a spiced gingersnap crust.
The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!
For the gingersnap crust:
14 oz crispy gingersnap cookies
1 Tbsp brown sugar
½ C unsalted butter, melted
For the pumpkin cheesecake:
32 oz cream cheese, at room temperature
¼ C sour cream, at room temperature
2 ½ C granulated sugar
One (1) 15-oz can pumpkin puree
6 large eggs
1 Tbsp pure vanilla extract
1 heaping Tbsp pumpkin pie spice
For serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel
Head to PWWB or Google “PWWB Pumpkin Cheesecake” for the full recipe! If you try it, please leave a star rating & review on the blog post. We love hearing from you!????????
#pumpkincheesecake #thanksgivingdessert #thanksgivingrecipes #pumpkinrecipes
Copycat Cheesecake Factory Pumpkin Cheesecake
This homemade version of The Cheesecake Factory’s famous dessert tastes even better than the original. It has a cinnamon infused graham cracker crust, thick layers of creamy pumpkin spiced cheesecake topped with white chocolate whipped cream. It’s easy to make your family will love it!
Get the printable recipe here:
Crust Ingredients
1 1/2 Cups Graham Cracker Crumbs, about 9 graham crackers
1/2 Teaspoon Cinnamon
1/3 Cup Sugar
6 Tablespoons of Butter, melted
Pumpkin Cheesecake Ingredients
32 Ounces Cream Cheese
1 1/3 Cups Sugar
1 Tablespoon Vanilla Extract
4 Large Eggs
1 (15 Ounce) Can Pumpkin Purée
2 Tablespoons Pumpkin Spice
2/3 Cup Sour Cream
2/3 Cup Heavy Cream
White Chocolate Whipped Cream
1 Cup Heavy Cream
2 Tablespoons White Chocolate Instant Pudding
1 Tablespoon Sugar
Graham Cracker Crust
1. Crush the graham crackers into fine crumbs. I like to do this with a food processor.
2. Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.
3. Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.
4. Bake the crust at 350 degrees for 10 minutes. Allow it the cheesecake to cool to room temperature while you prepare the cheesecake.
Springform Pan Preparation
1. Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.
2. Place the pan on top of the foil layers and fold the first piece around the pan.
3. Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.
Pumpkin Cheesecake
1. Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.
2. Add the sugar to the cream cheese and beat for another 3 minutes.
Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
3. Mix in the pumpkin puree and pumpkin spice, mixing just until combined.
4. Gently add the sour cream followed by the heavy cream.
5. Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.
6. Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.
7. When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.
8. Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.
White Chocolate Whipped Cream
1. Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.
2. Beat on high until the cream begins to thicken.
3. Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.