Anyone have a recipe for a dense pumpkin cheesecake? TIA

REC: Pumpkin Pecan Cheesecake

I have no idea where I got this recipe, or even if I've tried it. (CRS rears it's ugly head), but it does look like it meets your "dense" criteria.

* Exported from MasterCook II *

Pumpkin Pecan Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method

Topping
3/4 Cup Golden Brown Sugar -- packed
6 Tablespoons Butter -- chilled
1 1/2 Cups Pecans -- chopped
Cheesecake
1 1/2 Cups Graham Cracker Crumbs
1 Cup Sugar
6 Tablespoons Butter -- melted
3 8 Ounce Pkg Cream Cheese -- room temperature
3/4 Cup Golden Brown Sugar -- packed
5 Large Eggs
1 Pound Canned Solid Pack Pumpkin
1/2 Cup Whipping Cream
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ground Cloves

For Topping: Place sugar in small bowl. Add butter and cut in until mixture resembles coarse meal. Stir pecans into mixture. Set aside.

For Cheesecake: Blend crumbs, 1/4 cup sugar and butter in medium bowl. Press crumb mixture in bottom and up sides of 9 x 2 1/2 inch springform pan. Chill.

Preheat oven to 325°. Using electric mixer, beat cream cheese in large bowl until smooth. Mix in remaining 3/4 cup sugar and brown sugar. Add eggs 1 at a time and beat until fluffy. Blend in pumpkin, cream, cinnamon, nutmeg and cloves. Pour into crust. Bake until center no longer moves when pan is shaken, about 1 1/2 hours.

Sprinkle topping over cheesecake. Bake 15 minutes. Transfer to rack to cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead.)

- - - - - - - - - - - - - - - - - -

 
Here's 1 version I have to try, Pumpkin Maple Cognac Cheesecake. Gayle/Mo gave 1 on G's oldie

Pumpkin Maple Cognac Cheesecake

Crust;
1 1/2 cup finely crushed graham
cracker crumbs
1/4 cup almonds, ground
2 tablespoon sugar
1/2 teaspoon ginger, ground
1/2 teaspoon cinnamon
6 tablespoon unsalted butter, melted

Filling;
2 pound cream cheese, softened
1 1/4 cup sugar
3 tablespoon cognac
3 tablespoon maple syrup
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 large eggs at room temperature
1/4 cup heavy cream
1 cup canned pumpkin

Topping:
1 1/2 cup sour cream
3 tablespoon sugar
1 tablespoon cognac
1 tablespoon maple syrup
1/2 cup sliced almonds, toasted for garnish

Generously spray a 10" springform pan with non-stick cooking spray. To
prepare the crust, thoroughly combine crumbs,ground almonds,sugar,
ginger, cinnamon,and melted butter. Press firmly into bottom of the greased
springform pan. Set aside. Heat oven to 250 degrees
To prepare filling, beat softened cream cheese smooth in mixer. Gradually add the sugar, beating until light and fluffy.
Add cognac,maple syrup, ginger,cinnamon and nut
meg. Blend well. Add eggs one at a time. Beat well after each addition. Add
cream and pumpkin. Mix well. Pour filling into unbaked crust, and smooth the
top. Bake for two hours,until soft but firm.Shake pan slightly. Cake should
not wiggle. Remove and let cool on a rack for 30 minutes. After 20
minutes,heat oven to 350 degrees. To prepare topping, combine sour
cream,sugar,cognac and maple syrup. Mix thoroughly. Spread topping on cooled
cheesecake. Return assembled cheesecake to oven for 7 minutes. Remove and let cheesecake cool on a rack for at least 4 hours at room temperature
before removing sides of springform pan. Garnish outer edge of cake with
toasted almond slices.To serve, slice cheesecake with warm knife.
Makes 12 or more servings.

I don't know where this recipe came from.

 
The best pumpkin/chocolate cheesecake

Lots of work, but very worth the effort, and it isn't as bad as it seems. Just a very detailed recipe

* Exported from MasterCook *

Pumpkin & Chocolate Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Cheesecake
Holiday Special


Amount Measure Ingredient -- Preparation Method

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 Inch 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.


NOTES : ****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.

 
Public House Pumpkin Cheesecake

Crust:

1 1/2 C graham cracker crumbs
6 Tbl butter, melted
1/3 C sugar
1/4 tsp cinnamon

or

6 oz crisp oatmeal cookies, ground
1 Tbl firm pack dark brown sugar
1/4 tsp cinnamon
3 1/2 Tbl butter, melted

Public House Filling:
6 (six) 8-oz packages, cream cheese, softened
2 2/3 C sugar
6 extra large eggs
2 tsp vanilla
1 3/4 C canned solid pack pumpkin
1 Tbl cinnamon
2 tsp freshly grated nutmeg
1/2 ground ginger

Accompaniment: Whipped cream

Make Crust:
Butter a 10" round cake pan, 3 inches deep (not a springform pan). Line bottom of pan with parchment paper and butter paper. In a bowl stir together graham crumbs, sugar, butter & cinnamon until mixed well and press into bottom of prepared pan.

Preheat oven to 350 F.degrees.

In large mixer bowl, beat cream cheese until fluffy and light. Add sugar and beat til mixture is smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla, pumpkin, cinnamon, nutmeg and ginger. Beat until combined well.

Pour filling into prepared pan. Set cake pan in a larger pan and add enough hot water to larger pan to reach halfway up side of cake pan. Bake cheesecake in middle of oven, adding water to larger pan if necessary, for 3 hours, or until set. Remove cake pan from larger pan carefully. Let cheesecake cool in pan on a rack for 1 hour, and chill, covered, overnight.

To unmold cheesecake, dip cake pan in a large pan of hot water for 10 seconds and run a thin sharp knife around edge of cheesecake. Invert cheesecake onto plate, then invert it onto a platter.

Marilyn's Notes: I like to add a few TBL of Frangelica liquor to the batter and roasted chopped hazelnuts to the crust.

 
Pumpkin Swirl Cheesecake

* Exported from MasterCook *

Pumpkin Swirl Cheesecake


Amount Measure Ingredient -- Preparation Method

3 Tablespoons butter -- unsalted
1 Cup Gingersnap crumbs (about 20 cookies)
2 Pounds cream cheese at room temperature
1 Cup granulated sugar
2 Tablespoons cornstarch
1 Cup sour cream
1 1/2 Teaspoons vanilla extract
1/4 Teaspoon salt
3 eggs
1 Teaspoon lemon juice
3/4 Cup canned pumpkin
3 Tablespoons dark brown sugar
2 Tablespoons molasses
1 Teaspoon ground cinnamon
3/4 Teaspoon ground ginger
1/2 Teaspoon ground nutmeg
1/8 Teaspoon ground cloves
1 Tablespoon cornstarch

Heat oven to 325 degrees. Butter a 9-inch springform pan and wrap the pan with a piece of heavy-duty aluminum foil. Make sure the entire outside of the pan is covered with the foil as the springform pan will be placed in a water bath to bake. *** see Notes***
Melt butter and add gingersnap crumbs. Mix well and then press into the bottom of the springform pan. Chill.
With an electric mixer on medium-low speed, beat cream cheese with the granulated sugar and the 2 tablespoons of cornstarch. When this is well mixed, beat in sour cream, vanilla extract, and salt. Add eggs one at a time beating well after each addition.
Remove 3 1/2 cups of this batter and stir in the lemon juice. With the remaining batter, combine the pumpkin brown sugar, molasses, spices and the remaining cornstarch. Set aside one cup of the pumpkin batter. Spread half of the remaining pumpkin batter in the prepared pan. Gently spoon half of the plain batter over the pumpkin batter. Spoon the remaining batter into the pan and then the last of the plain batter on top of that. Dot with spoonfuls of the reserved cup of pumpkin batter. With a chopstick or the handle of a wooden spoon GENTLY swirl the batter. Be sure not to go too deep as you don't want to swirl up the crumb bottom into the batter.
Place the cheesecake into a large roasting pan and fill the roasting pan with water halfway up the side of the springform pan. Bake until the center of the cheesecake jiggles only slightly when he pan is tapped--about an hour and 20 minutes.
Remove from the oven and run a knife around the edge of the cake. Let the cake cool 10 minutes in the water bath and then remove it and cool completely on a wire rack. Chill before serving

 
You must log in or register to reply here.
Back
Top