Best Almost Famous Pumpkin Cheesecake Recipes
ALMOST-FAMOUS PUMPKIN CHEESECAKE
What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
ALMOST-FAMOUS PUMPKIN CHEESECAKE RECIPE - (4.6/5)
Provided by jads8627
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 325˚F. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter into the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
ALMOST-FAMOUS PUMPKIN CHEESECAKE
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit. Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan. Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight. Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
ALMOST FAMOUS PUMPKIN CHEESECAKE
Steps:
- Preheat oven to 325. Stir butter with crumbs and press into bottom of springform pan. Bake 15-20 minutes or till golden brown. Cook on rack. Beat cream cheese until smooth. Add sugar, and beat until light. Beat in sour cream, then add pumpkin, eggs, vanilla, spices and beat until combined. Pour into crust. Place springform pan covered with foil into roasting pan. Fill roasting pan with boiling water, halfway up pan. Bake 1 hr 45 minutes or till outside sets but center is loose.
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Almost Famous Pumpkin Cheesecake Recipes: Discovering a Delectable Delicacy
Almost Famous Pumpkin Cheesecake is a delightful dessert that is perfect for fall gatherings, Thanksgiving feasts, and Christmas celebrations. This dessert is a masterful fusion of two classics - pumpkin pie and cheesecake - that creates a rich, creamy, and melt-in-your-mouth taste.The Origin of Almost Famous Pumpkin Cheesecake
The origin of the Almost Famous Pumpkin Cheesecake is unclear as its recipe has been passed down from generation to generation. But it is believed to have emerged in the early 1900s as a result of a cross-breeding between traditional pumpkin pie and cream cheese, which was gaining popularity in America at that time. Since then, many variations of this recipe have been created based on regional preferences, cooking techniques, and personal preferences.The Ingredients of Almost Famous Pumpkin Cheesecake
The recipe for Almost Famous Pumpkin Cheesecake consists of a crust made with graham crackers, sugar, and melted butter. The filling is made up of cream cheese, sugar, vanilla extract, and pumpkin puree, which is a combination of cooked and mashed pumpkin, nutmeg, cinnamon, and cloves. The mixture is then poured into the crust and baked in the oven for around 30-40 minutes.The Variations of Almost Famous Pumpkin Cheesecake
There are several variations of Almost Famous Pumpkin Cheesecake, depending on personal preference and regional tastes. Some recipes include a layer of pecan or caramel on top of the cheesecake, while others use different types of crusts, such as ginger snaps or Oreo cookies. Some also include a spiced cream cheese frosting, while others leave the cake unadorned.The Tips for Baking Almost Famous Pumpkin Cheesecake
If you are planning to bake Almost Famous Pumpkin Cheesecake, here are some tips to follow:- Make sure that all the ingredients, especially the cream cheese, are at room temperature before mixing them together. This will ensure that the batter is smooth and creamy.
- Don't overmix the batter, as this can cause air bubbles and cracks to form on the surface of the cake.
- Use a springform pan to bake the cheesecake, as this will make it easier to remove the cake without damaging it.
- Let the cheesecake cool completely before slicing it, as this will help it set and make slicing easier.
- Store the leftovers in the fridge for up to 5 days, or freeze it for up to 1 month.
The Importance of Almost Famous Pumpkin Cheesecake
Almost Famous Pumpkin Cheesecake is an important dessert in American cuisine as it brings together two beloved classics into one delicious treat. It is also an essential part of fall and winter festivities, as it celebrates the season's bounty with its rich pumpkin flavor and spicy aroma.The Conclusion
In conclusion, Almost Famous Pumpkin Cheesecake is a delicacy that has won the hearts of many Americans with its creamy texture, rich pumpkin flavor, and inviting aroma. It is a testament to the ingenuity and creativity of American cooks, who have blended two classic desserts to create a masterpiece that is perfect for any occasion.
The fall season is upon us and that means it's time for pumpkin everything, especially pumpkin cheesecake. Whether you're a seasoned baker or a novice in the kitchen, making a pumpkin cheesecake that's both delicious and Instagram-worthy can be a bit daunting. But don't let that scare you away! In this article, we'll provide you with some valuable tips on how to make an "almost famous" pumpkin cheesecake that'll have everyone asking for the recipe.
Tip #1: Get the Right Tools
Before you start baking, make sure you have all the necessary tools in your kitchen. You'll need a stand mixer or a hand mixer, a 9-inch springform pan, a rubber spatula, a whisk, and a food processor. Make sure your springform pan is non-stick or has a removable bottom so you can easily remove the cheesecake after it's baked.
Tip #2: Use Quality Ingredients
The key to making a delicious pumpkin cheesecake is using high-quality ingredients. Use fresh pumpkin puree, not canned. Make your own graham cracker crust instead of using a pre-made one. Using premium cream cheese and vanilla extract will also make a significant difference in the taste and texture of your cheesecake.
Tip #3: Don't Overmix
When it comes to making cheesecake, it's important not to overmix the batter. Overmixing will add too much air to the batter, causing it to rise too much during baking and then collapse after it cools. Mix the ingredients just until they come together, then stop.
Tip #4: Bake Low and Slow
Baking a cheesecake too quickly or at too high of a temperature can cause it to crack. To prevent this, bake your cheesecake low and slow. Set your oven to 325°F and bake the cheesecake for 10 minutes, then reduce the temperature to 250°F and bake for an additional hour. Turn off the oven and let the cheesecake sit in the oven for an additional hour with the door slightly ajar. This slow and controlled baking process will give you a smooth and creamy cheesecake without any cracks.
Tip #5: Use a Water Bath
Baking a cheesecake in a water bath may seem intimidating, but it's an important step in creating a creamy and smooth texture. To create a water bath, wrap the bottom and sides of your springform pan in aluminum foil. Place the pan in a larger roasting pan, then pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan. This will create a moist and humid environment in the oven, preventing the cheesecake from drying out and cracking.
Tip #6: Chill Overnight
Once your cheesecake is finished baking, let it cool on the counter at room temperature for an hour before transferring it to the refrigerator to chill overnight. This will give the cheesecake time to set properly and develop its flavor. It's important not to rush this step, as a proper chill time is essential for a creamy and delicious cheesecake.
Tip #7: Get Creative with Toppings
While a classic pumpkin cheesecake is delicious on its own, adding creative toppings can take it to the next level. Some great topping ideas include whipped cream, caramel sauce, crushed gingersnap cookies, or even a drizzle of melted white chocolate.
Conclusion:
Making an almost famous pumpkin cheesecake can seem like a daunting task, but with these helpful tips, you'll be well on your way to creating a delicious and impressive dessert. Remember to use high-quality ingredients, avoid overmixing, bake low and slow, use a water bath, and chill overnight. With a little creativity, you'll have a pumpkin cheesecake that's sure to become a family favorite for years to come.