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How To make Stephanie's Pumpkin Cheesecake
FOR THE CRUST:
3/4 c Graham cracker crumbs
1/2 c Finely chopped pecans
1/4 c Firmly packed lt brown sugar
1/4 c Granulated sugar
1/2 c (1/4 cup) unsalted butter,
-melted and cooled FOR THE FILLING:
1 1/2 c Solid packed pumpkin
3 Large eggs
1 1/2 ts Cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Firmly packed lt brown sugar
3 pk 8 oz ea cream cheese, cut
-into bits and softened 1/2 c Granulated sugar
2 tb Heavy cream
1 tb Cornstarch
1 ts Vanilla
1 tb Bourbon or bourbon liqueur
FOR THE TOPPING:
2 c Sour cream
2 tb Granulated sugar
1 tb Bourbon or bourbon liqueur
FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour. FOR THE FILLING: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. FOR THE TOPPING: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered overnight. Remove the sides of the pan and garnish top of the cheesecake with pecans.
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Stephanie preps for a Halloween party with Vanessa Drews, owner of Cheesecake Funk. Vanessa’s made-from-scratch cheesecakes feature mounds of whipped cream and memorable flavors that captured the attention of Prince at Paisley Park. In this episode, she whips up a pumpkin cheesecake that is scary delicious. Create your own killer Halloween party with one of Vanessa’s cheesecakes, Stephanie’s savory stuffed pumpkin, and boozy crockpot apple cider.
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Welcome to Box Free with Stephanie, a cooking show on ICTV that features simple and easy recipes that are fresh, nutritious, and delicious and most importantly, box free! This episode features Pumpkin Cheesecake.
RECIPE:
1-1/2 c pecans, finely ground
1/4 c sugar
4 T butter, melted
2 8-oz bars of cream cheese, at room temperature
2/3 c brown sugar
1/2 t cinnamon
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
3 eggs, at room temperature
1 c pumpkin puree
1 t vanilla
For crust, combine pecans and sugar. Then stir in butter until mixed well. Press into bottom of 9” springform pan (or pie plate). Bake at 350 for 10 minutes then cool on wire rack.
For filling, beat cream cheese on low/medium speed with beaters until smooth. Add sugar and all spices and beat until smooth. Add eggs, one at a time, beating only until egg is incorporated. Once all eggs are added, beat in pumpkin and vanilla. Pour over cooled crust. Place springform pan on baking sheet to catch drips. Bake 45-50 min in 350 oven. You want the outside to be firm/puffy but the center (about one inch diameter) to jiggle when you shake it gently. Once done, turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 30 minutes. Then cool on the counter for another 30-60 minutes. Then cover and cool in the refrigerator for 6-8 hours or overnight.
When serving, let it sit out for 20-30 minutes before serving to slightly warm the cheesecake. If you have moisture on the top of your cheesecake, lay a paper towel on top of it to absorb moisture. Serve with warm caramel sauce or candied pecans or whipped cream. Store in refrigerator.
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Mini Pumpkin Pies with only Two Ingredients
1 - pre-made pumpkin pie
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Take pie out of the package, bake according to directions if necessary, use a small biscuit cutter to cut out mini-pies. Top with whipped topping, serve, and enjoy!
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This year for the holidays why not try making your own pumpkin pie, it is very easy to do.
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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pumpkin Cheesecake. The best way to describe this Pumpkin Cheesecake is to say it combines a New York style cheesecake with pumpkin puree. This lovely cake has that smooth and velvety texture that only cheesecakes can have, while at the same time having the subtle flavor of pumpkin and its complementary spices. To further enhance the flavors of this cheesecake, we use a ginger flavored graham cracker crust and a layer of vanilla flavored sour cream on top. It is sure to become a favorite.
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