A colleagues ask today if I had a recipe for Pumpkin Cheesecake. I said "No, but

O

orchid

Well-known member
I know the smartest kids that will." Soooo, that being said, I need the bestest, most delicious, T&T....let me repeat...T&T recipe for Pumpkin Cheesecake. Anyone? TIA!!!

 
Got one . . .REC: Pumpkin Cheesecake with Frangelico

Pumpkin Cheesecake with Frangelico

(CRUST)
24 Ginger Snaps
3 Tbsp Sugar
¼ cup melted unsalted Butter

(FILLING)
16oz Cream cheese, at room temperature
1 16oz can unsweetened solid pack Pumpkin
5 Eggs
¾ cup firmly packed Brown Sugar
½ cup Frangelico liqueur
1 tsp Cinnamon
1 tsp Vanilla
½ tsp ground Ginger
¼ tsp freshly grated Nutmeg
¼ tsp ground Cloves

(TOPPING)
16oz Sour Cream
¼ cup Sugar
¼ cup Frangelico
10 whole Hazelnuts

For crust: Grind gingersnaps and sugar in food processor to fine crumbs. With machine running, slowly add butter. Press mixture into bottom of a 9 inch springform pan and freeze for 15 minutes

For filling: Position rack in center of oven and preheat to 350 degrees. Blend all ingredients in processor until smooth, stopping once to scrape down sides of work bowl. Pour filling into crust-lined pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, about 45 minutes; center will not be firm.

For topping: Whisk together sour cream, sugar and Frangelico. Without removing cake from oven, pour topping over hot cake starting at edges. Spread evenly then continue baking cake until edges begin to bubble, about 10 minutes. Cool on a rack then refrigerate at least 12 hours. Lightly press hazelnuts into top edge of cake. Let stand at room temperature for 30 minutes before serving.

 
REC: Pumpkin Cheesecake...

Pumpkin Cheesecake

Serving Size : 12

Crust:
1 1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/3 cup melted butter
Filling:
2 pounds cream cheese -- softened
1 1/4 cups sugar
3 tablespoons maple syrup
3 tablespoons cognac
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs -- at room temperature
1/4 cup whipping cream
1 cup pumpkin puree
Topping:
2 cups sour cream
1/4 cup sugar
1 tablespoon maple syrup
1 tablespoon cognac
1/4 cup almonds -- sauteed in butter

1. Preheat oven to 425 deg. Combine crust ing. and press in an even layer on bottom of a 10 in. spring form pan. Bake 10 min. Remove pan from oven and reduce oven temp. to 325 deg
2. Beat cream cheese with an electric mixer until smooth. Gradually add sugar, beating until fluffy and light. Add maple syrup, cognac, ginger, cinnamon and nutmeg.
3. Blend well. Add eggs one at a time, beating thoroughly after each addition. Add cream and pumpkin and mix well.
4. Pour filling mixture into prepared crust. Bake for 45 min. Turn off oven. Do not open oven door during baking time or for 1 hr. after oven is turned off. Remove cake.
5. Preheat oven to 425 deg. Blend sour cream, sugar, maple syrup and Cognac. Spread over cake. Bake for 10 min. Allow cheesecake to cool at room temperature for abour 1 hr.
6. Arrange almonds in a ring around perimeter of cake. Chill at least three hrs. before removing sides of pan.

NOTES : Must chill at least 3 hours - Freezes well

 
Wow! OK, I've printed them all and know that which ever she chooses

will be a winner. They all sound fantastic. Thanks everyone so much!

 
The Very Best & Prettiest Pumpkin/Chocolate Cheesecake

I wish you could see a picture of the cake & don't think of omitting the sour cream. Its a lot to do, but well worth the effort. I make it every Thanksgivingfor my daughter-in-law

PUMPKIN & CHOCOLATE CHEESECAKE

Serving Size : 12
Cheesecake Special Holiday

Pecan Cookie Crust

1 Cup Pecans -- Pieces
6 Chocolate Fudge Cookies
1 Teaspoon Unsalted Butter, Melted
Chocolate Cheesecake
8 Ounces Semisweet Chocolate -- Break In 1/2 Inch Pieces
1/4 Cup Brewed Coffee -- Full Strength
3/4 Pound Cream Cheese -- Softened
3/4 Cup Sugar
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
Pumpkin Cheesecake

2 Teaspoons Unsalted Butter, Melted
1 Pound Cream Cheese -- Softened
3/4 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Salt
3 Large Eggs
1 Teaspoon Vanilla
1 Cup Pumpkin, Solid Pack
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
1/4 Teaspoon Cloves
Semisweet Chocolate Ganache
1 Cup Whipping Cream
2 Tablespoons Butter
2 Tablespoons Sugar
12 Ounces Semisweet Chocolate-1/2" pieces
Topping
3/4 Cup Sour Cream
2 Tablespoons Light Brown Sugar
12 Pecan Halves


1. Preheat oven to 325°
Toast pecan pieces on baking sheet in preheated oven for 6-8 minutes. Remove from oven & allow to cool to room temperature. Lower oven temp to 300°. In food processor chop cookies & pecans (20-30 seconds)til they are crumbs (yield 2 cups).Set aside til needed.

Coat bottom of 9x3-inch springform pan with 1 teaspoon melted butter. Use hands to press 1 cup crumbs to a uniform & level thickness on the buttered bottom of the pan. Set aside.

TO PREPARE CHOCOLATE CHEESECAKE:
*************************************************
Heat 1" of water in bottom of double boiler over medium-high heat. Place semi-sweet chocolate & coffee in top of double boiler. Tightly cover the top with Saran & allow to heat for 6-8 minutes. Remove from heat & stir til smooth.

Put 3/4 pound softened cream cheese,3/4 cup of sugar & 1/2 teaspoon salt in mixer bowl fitted with paddle. Beat on low for 1 minute,on medium for 2 minutes. Scrape down the bowl,then beat on medium for 2 more minutes & on high for 2 minutes. Scrape down bowl. Add eggs,1 at a time beating on high for 20 seconds & scraping bowl after each addition. then beat the mixture for 1 minute more on high. Add 1 teaspoon vanilla & beat on medium for 15 seconds. melted chocolate,then beat on medium for 30 seconds. Remove bowl. Use rubber spatula to finish mixing batter til smooth & thoroughly combined. Pour cheese cake mixture into prepared springform pan spreading evenly. Keep at room temperature while preparing pumpkin cheesecake layer.

TO PREPARE PUMPKIN CHEESECAKE:
************************************************
Coat inside of a 9 x 1 1/2-inch cake pan with 1 teaspoon butter. Line the pan with an 8-inch square of parchment paper. Coat parchment paper with remaining teaspoon of butter. Set aside til needed.

Place 1 pound of softened cream cheese,3/4 cup sugar,flour & 1/2 teaspoon salt in bowl of mixer with paddle. Beat on low for 1 minute,on medium for 2 minute. Scrape down bowl, then beat on medium for 2 more minutes & on high for 3 minutes . Scrape down bowl. Add eggs, 1 at a time,beating on high for 20 seconds, scraping down bowl after each addition. Add teaspoon vanilla & beat on medium for 15 seconds, then beat on high for 2 more minutes. Add pumpkin, cinnamon, allspice & cloves, then beat for 30 seconds. Remove bowl. Use rubber spatula & finish mixing til smooth & thoroughly combines. Pour pumpkin cheesecake into prepared cake pan, spreading evenly.

Place a 9 x 1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the 300° oven (the bottom rack should be at least 3-inches below center rack), Place both cheesecakes on the center rack of the oven & bake for 1 hour and 10 minutes, until the internal temperature of cheesecake fillings reaches 170°. Turn off oven & allow cheesecakes to remain in oven for an additional 20 minutes. Remove from the oven & cool at room temperature for 20 minutes. Refrigerate the chocolate cheesecake for 1 hour, but keep pumpkin cheesecake at room temperature (Do not remove either cake from the pan)

PREPARE CHOCOLATE GANACHE:
*********************************************
Heat the whipping cream, butter and sugar in a 2 1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir til smooth. Allow to cool to room temperature.

Pour 1 cup of semisweet chocolate ganache over the top of the chilled chocolate cheesecake. Spread the ganache evenly over the top of the cake. Invert pumpkin cheesecake onto the layer of ganache. Gently press down on the cake to set in place. Wrap the entire springform pan with Saran wrap & refrigerate for 3 hours to set.

The cheesecake can now be released from springform pan. Remove the Saran & wrap a damp,hot towel around the sides of the pan (the towel should be large enough to completely wrap around & cover the sides of the pan) & hold around the pan for about 1 minute. Carefully release & remove springform pan. Using cake spatula,smooth the sides of the cake with 2 to 3 tablespoons of ganache. Spread the remaining amount of ganache evenly across top of the cake. Press the remaining cookie/pecan crumbs into the side of the cake,coating evenly. Refrigerate for at least 30 minutes before cutting and serving.

Heat the blade of a serrated slicer under hot water before cutting & run under hot water after making each slice.
***FOR SPECIAL TOUCH****

Decorate the top of uncut cake with 3/4 cup sour cream mixed with 2 tablespoons light brown sugar; whisk together in stainless steel bowl, pour mixture in center area of cake. Using spatula,spread sour cream to within 2-inches of outside edge of top of cake, then evenly space 12 pecans, halved - 1/2 inch from outer edge of top of cake. Refrigerate 1 hour before cutting and serving.
***THIS CAKE CAN BE MADE AHEAD AND FROZEN****

I made this cake up to the point of releasing it from the springform pan and wrapping it in Saran or freezer wrap. At that point I froze it without putting the ganache on the top. I then thawed it in the refrigerator,slightly warmed the remaining ganache and then proceeded with icing the cake and doing the topping on the morning that I was going to serve the cake.

Instead of making cookies for the crust I always used Nabisco's Chocolate Icebox Cookies and added the pecans when I ground the cookies. No one ever noticed the difference ****NOTE; THIS CAN BE SPREAD OVER 3 DAYS***
DAY 1:Make chocolate fudge cookies
DAY 2:Bake cheesecakes.Allow cake to cool & refrigerate til assembling day
DAY 3:prepare the ganache & assemble cake. After assembly,this cake may be kept in the refrigerator for 2 to 3 days.

 
Oh My!!!! Just printed.....4 pages! So I will say..."Alysse, you have your choice

of just plain fantastic to over the top decadent. You choose!" You guys are unbelievable. See, I told her I knew the smartest kids on the block!

 
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