sandra-in-phoenix
Enthusiast Member
Mom's birthday on Tuesday and it's her favourite cake-type... and these days, she gets whatever she wants!
Thanks
smileys/smile.gif
Thanks
smileys/smile.gif
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Tell me you best pumpkin cheesecake recipe please?!
- Thread starter sandra-in-phoenix
- Start date
I have 2. Cannot play favourites.
It's too late for me to figure out the formatting so I think you can handle it when you are bright-eyed.
Pumpkin Cheesecake with Bourbon Sour Cream Topping Gourmet | November 1990
For the crust
3/4 cup graham cracker crumbs 1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar 1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin 1/2 cup packed light brown sugar
3 large eggs 1/2 cup granulated sugar
1 1/2 teaspoons cinnamon 2 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg 1 tablespoon cornstarch
1/2 teaspoon ground ginger 1 teaspoon vanilla
1/2 teaspoon salt
three 8-ounce packages cream cheese, cut into bits and softened
1 tablespoon bourbon liqueur or bourbon if desired
For the topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish
Make the crust: In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling: In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50-55 min-, or until the center is just set, and let it cool in the pan on a rack for 5 min.
Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. Spread the sour cream 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 side of the pan and garnish the top of the cheesecake with the pecans.
It's too late for me to figure out the formatting so I think you can handle it when you are bright-eyed.
Pumpkin Cheesecake with Bourbon Sour Cream Topping Gourmet | November 1990
For the crust
3/4 cup graham cracker crumbs 1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar 1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin 1/2 cup packed light brown sugar
3 large eggs 1/2 cup granulated sugar
1 1/2 teaspoons cinnamon 2 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg 1 tablespoon cornstarch
1/2 teaspoon ground ginger 1 teaspoon vanilla
1/2 teaspoon salt
three 8-ounce packages cream cheese, cut into bits and softened
1 tablespoon bourbon liqueur or bourbon if desired
For the topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish
Make the crust: In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling: In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50-55 min-, or until the center is just set, and let it cool in the pan on a rack for 5 min.
Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. Spread the sour cream 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 side of the pan and garnish the top of the cheesecake with the pecans.
and the other
Maple Pumpkin Cheesecake
A pumpkin cheesecake with spices, maple syrup, and a pecan and maple syrup topping.
1 1/4 cups graham cracker crumbs, regular or cinnamon
1/4 cup granulated sugar
1/4 cup melted butter
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 to 16 ounces) pumpkin puree
3 large eggs
1/4 cup pure maple syrup, grade A or B
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
dash salt
. Preheat oven to 300°.
Maple Pecan Topping
2 tablespoons water
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons butter
1/2 cup pure maple syrup
3/4 cup pecan pieces
Combine graham cracker crumbs, sugar, and 1/4 cup melted butter; press into bottom of a 9-inch springform pan.
In a mixing bowl with electric hand-held mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth and well blended.
Add the pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; blend well. Pour mixture into the prepared springform pan.
Bake for about 75 minutes, or until edge springs back when lightly touched with finger. The center will still be slightly jiggly. Cool in pan on a rack then chill thoroughly.
Prepare glaze. In a cup combine the 2 tablespoons water with 1 tablespoon plus 1 teaspoon cornstarch. In a saucepan, melt the 2 tablespoons butter; add 1/2 cup maple syrup and the cornstarch and water mixture. Cook, stirring, until slightly thickened. Add the 3/4 cup pecan pieces. Cool slightly, then spoon over the cheesecake.
Maple Pumpkin Cheesecake
A pumpkin cheesecake with spices, maple syrup, and a pecan and maple syrup topping.
1 1/4 cups graham cracker crumbs, regular or cinnamon
1/4 cup granulated sugar
1/4 cup melted butter
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 can (15 to 16 ounces) pumpkin puree
3 large eggs
1/4 cup pure maple syrup, grade A or B
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
dash salt
. Preheat oven to 300°.
Maple Pecan Topping
2 tablespoons water
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons butter
1/2 cup pure maple syrup
3/4 cup pecan pieces
Combine graham cracker crumbs, sugar, and 1/4 cup melted butter; press into bottom of a 9-inch springform pan.
In a mixing bowl with electric hand-held mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth and well blended.
Add the pumpkin, eggs, 1/4 cup maple syrup, cinnamon, nutmeg, and salt; blend well. Pour mixture into the prepared springform pan.
Bake for about 75 minutes, or until edge springs back when lightly touched with finger. The center will still be slightly jiggly. Cool in pan on a rack then chill thoroughly.
Prepare glaze. In a cup combine the 2 tablespoons water with 1 tablespoon plus 1 teaspoon cornstarch. In a saucepan, melt the 2 tablespoons butter; add 1/2 cup maple syrup and the cornstarch and water mixture. Cook, stirring, until slightly thickened. Add the 3/4 cup pecan pieces. Cool slightly, then spoon over the cheesecake.
REC: Pumpkin Cheesecake with Cognac from WINNERS Cookbook by the Jr. League of Indianapolis==>
Pumpkin Cheesecake
Outstanding for Thanksgiving or anytime of the year!
Crust:
1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 Tbsp granulated sugar (optional)
1/3 cup butter, melted
Filling:
4 (8-ounce) packages cream cheese, softened
1-1/4 cups granulated sugar
3 Tbsp real maple syrup
3 Tbsp cognac
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
4 eggs, at room temperature
1/4 cup heavy (whipping) cream
1 cup pumpkin puree
Topping:
2 cups sour cream
1/4 cup granulated sugar
1 Tbsp real maple syrup
1 Tbsp cognac
1/4 cup blanched whole almonds, sauted in butter for garnish
Preheat oven to 425 degrees F.
Combine crust ingredients and press evenly into bottom of a 10-inch springform pan. Bake at 425 degrees F. for 10 minutes. (10 minutes is too long IMHO--I just bake the crust for 7 minutes.) Remove pan from oven and reduce temperature to 325 degrees F.
Beat cream cheese in large bowl until smooth. Add sugar gradually, beating until fluffy and light. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Add eggs, 1 at a time, beating thoroughly after each addition. Add cream and pumpkin; mix well.
Pour filling mixture into crust. Bake at 325 degrees F. for 45-60 minutes until center is set. Turn off oven. Do not open oven door! One hour after oven is turned off, remove cake from oven.
Preheat oven to 425 degrees F.
Stir together sour cream, sugar, syrup and cognac until well blended; spread over cake. Bake at 425 degrees for 10 minutes. Allow cheesecake to cool to room temperature for about 1 hour.
Arrange almonds in a ring around perimeter of cake. (I then let the cheesecake sit on a cake rack at room temp for another couple of hours before chilling. Wigs) Chill at least 3 hours before removing sides of pan. (Overnight is better. Wigs) Enjoy!
Note: Must be refrigerated.
NOTE from Caryn: BTW, if you have the time, bake this cheesecake in a real cheesecake pan (NOT a springform pan). Wrap the outside of the pan in 1) a turkey- sized oven baking bag followed by 2) 2 layers of heavy-duty aluminum foil and bake the cake in a water bath (boiling hot water) in a preheated 325-degree F oven for about 70 minutes or until the internal temp is 145 degrees. Remove from oven and add the sour cream topping mixture and bake at 425 degrees for 7 minutes (still in your water bath). Remove cake from oven and let cake sit in the water bath on a cooling rack for 45 minutes. Then remove the cheesecake from the water bath and cool cheesecake on rack on the counter for 4 hours and then refrigerate (overnight is best). Enjoy!
Pumpkin Cheesecake
Outstanding for Thanksgiving or anytime of the year!
Crust:
1-1/2 cups graham cracker crumbs
1/3 cup ground almonds
1/2 tsp ground ginger
1/2 tsp ground cinnamon
2 Tbsp granulated sugar (optional)
1/3 cup butter, melted
Filling:
4 (8-ounce) packages cream cheese, softened
1-1/4 cups granulated sugar
3 Tbsp real maple syrup
3 Tbsp cognac
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
4 eggs, at room temperature
1/4 cup heavy (whipping) cream
1 cup pumpkin puree
Topping:
2 cups sour cream
1/4 cup granulated sugar
1 Tbsp real maple syrup
1 Tbsp cognac
1/4 cup blanched whole almonds, sauted in butter for garnish
Preheat oven to 425 degrees F.
Combine crust ingredients and press evenly into bottom of a 10-inch springform pan. Bake at 425 degrees F. for 10 minutes. (10 minutes is too long IMHO--I just bake the crust for 7 minutes.) Remove pan from oven and reduce temperature to 325 degrees F.
Beat cream cheese in large bowl until smooth. Add sugar gradually, beating until fluffy and light. Add maple syrup, cognac, ginger, cinnamon and nutmeg. Add eggs, 1 at a time, beating thoroughly after each addition. Add cream and pumpkin; mix well.
Pour filling mixture into crust. Bake at 325 degrees F. for 45-60 minutes until center is set. Turn off oven. Do not open oven door! One hour after oven is turned off, remove cake from oven.
Preheat oven to 425 degrees F.
Stir together sour cream, sugar, syrup and cognac until well blended; spread over cake. Bake at 425 degrees for 10 minutes. Allow cheesecake to cool to room temperature for about 1 hour.
Arrange almonds in a ring around perimeter of cake. (I then let the cheesecake sit on a cake rack at room temp for another couple of hours before chilling. Wigs) Chill at least 3 hours before removing sides of pan. (Overnight is better. Wigs) Enjoy!
Note: Must be refrigerated.
NOTE from Caryn: BTW, if you have the time, bake this cheesecake in a real cheesecake pan (NOT a springform pan). Wrap the outside of the pan in 1) a turkey- sized oven baking bag followed by 2) 2 layers of heavy-duty aluminum foil and bake the cake in a water bath (boiling hot water) in a preheated 325-degree F oven for about 70 minutes or until the internal temp is 145 degrees. Remove from oven and add the sour cream topping mixture and bake at 425 degrees for 7 minutes (still in your water bath). Remove cake from oven and let cake sit in the water bath on a cooling rack for 45 minutes. Then remove the cheesecake from the water bath and cool cheesecake on rack on the counter for 4 hours and then refrigerate (overnight is best). Enjoy!
Rec: Pumpkin Cheesecake with Caramel Swirl
Pat's notes: Fairly easy to make and soooo good, definitely a keeper. Was glad I set the springform pan on a cookie sheet as some butter oozed out during baking.
More notes from second time I made it: It was still a little jiggly in the center when I pulled it but it firmed up nicely with refrigeration. Didn’t do the sour cream rosettes and didn’t miss them. Loved the cream cheese topping and this time I just drizzled long lines of caramel over the top without swirling the caramel in. Great stuff. Guests were having seconds and thirds.
Lots of 4-star Epi reviews: https://www.epicurious.com/recipes/food/views/2635
Pumpkin Cheesecake with Caramel Swirl
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350ÌŠF. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Serves 10.
Source: 11/93 Bon Appetit
https://www.epicurious.com/recipes/food/views/pumpkin-cheesecake-with-caramel-swirl-2635
Pat's notes: Fairly easy to make and soooo good, definitely a keeper. Was glad I set the springform pan on a cookie sheet as some butter oozed out during baking.
More notes from second time I made it: It was still a little jiggly in the center when I pulled it but it firmed up nicely with refrigeration. Didn’t do the sour cream rosettes and didn’t miss them. Loved the cream cheese topping and this time I just drizzled long lines of caramel over the top without swirling the caramel in. Great stuff. Guests were having seconds and thirds.
Lots of 4-star Epi reviews: https://www.epicurious.com/recipes/food/views/2635
Pumpkin Cheesecake with Caramel Swirl
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream
For Crust: Preheat oven to 350ÌŠF. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Serves 10.
Source: 11/93 Bon Appetit
https://www.epicurious.com/recipes/food/views/pumpkin-cheesecake-with-caramel-swirl-2635
sandra-in-phoenix
Enthusiast Member
Thanks!
I ended up making a combination of all these recipes!
It was delicious, and, I forgot to take a photo (oops!)
I ended up making a combination of all these recipes!
It was delicious, and, I forgot to take a photo (oops!)
G
Guest
Guest
I'll be making this one Pat