Showing posts with label Cheesecake. Show all posts

Monday, November 22, 2010

Pumpkin Cheesecake Pie



INGREDIENTS:
2 packages (16 ounces total) cream cheese, softened
1/2 cup pumpkin purée
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
dash cloves
2 large eggs
1 9-inch graham cracker pie crust

PREPARATION:
Combine cream cheese, pumpkin, sugar, vanilla, and spices;
mix with a hand mixer at medium speed until well blended.

Add eggs; mix until blended. Pour into graham cracker crust.

Bake at 350° F. for 35 to 45 minutes, or until set.

Cool. Refrigerate at least 3 hours, or overnight.
Serve garnished with sweetened whipped cream or whipped topping.

Friday, January 1, 2010

Pumpkin Butterscotch Cheesecake (Paulissa's Favorite)

Pumpkin Butterscotch Cheesecake with a Gingersnap Crust

by Regan Daley

For the gingersnap crust:

About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
1 c. finely chopped almonds
2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:
three 8-oz. packages) cream cheese, at room temperature
1 1/4 cups packed light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
4 large eggs
1 Tbs. pure vanilla extract
One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

1/2 c. melted butterscotch morsels

Position a rack in the middle of the oven and heat the oven to 350°F.

Make the crust: Pulse the cookies and almonds in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.

Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.

Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

From Fine Cooking 60, pp. 74

Thursday, November 19, 2009

Healthified Pumpkin Cheesecake

Pumpkin Cheesecake

To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added. Also, be sure to allow the cheesecake to sit in the oven for 30 minutes after baking as directed in the recipe.

Prep Time:40 min

Start to Finish:10 hr 30 min

makes:16 servings

Crust
1	cup plus 2 tablespoons graham cracker crumbs
3	tablespoons apple jelly
Filling
4	packages (8 oz each) fat-free cream cheese, softened
1	cup firmly packed brown sugar
2/3	cup granulated sugar
5	eggs
1	can (15 oz) pumpkin (not pumpkin pie mix)
2	tablespoons brandy, if desired
1/4	cup Gold Medal® all-purpose flour
2	to 3 teaspoons pumpkin pie spice
1	cup frozen (thawed) fat-free whipped topping, if desired
	Ground nutmeg, if desired

1.	Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
2.	Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3.	Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4.	In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5.	Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6.	Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.
High Altitude (3500-6500 ft): Increase flour in filling to 1/4 cup plus 1 tablespoon. Bake 1 hour 15 minutes to 1 hour 25 minutes.

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

Saturday, October 24, 2009

Pumpkin Butterscotch Cheesecake (Paulissa's Favorite)

Crust:

1 1/2 cups gingersnaps, crushed fine
1 c. chopped almonds
1/3 c. unsalted butter

For crust:

Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind ingredients in processor until mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.

Filling:

(3) 8-ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt

For filling:
Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.

Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.