Best Emeril Lagasses Pumpkin Cheesecake Recipes

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PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM



Pumpkin Cheesecake With Bourbon-Spiked Cream image

Provided by Emeril Lagasse

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 20

1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
Pinch of salt
1 teaspoon pure vanilla extract
2 cups canned pure pumpkin
For the toppings:
2 cups sweetened whipped cream
Dash of bourbon
3/4 cup half-and-half
1 tablespoon unsalted butter
8 ounces semisweet chocolate chips (1 1/3 cups)
1/4 teaspoon pure vanilla extract
For the cheesecake:
1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)
1 cup pecans, ground
1 stick unsalted butter, melted
2 pounds cream cheese, cubed and softened
1 cup packed light brown sugar
6 large eggs
1/2 cup heavy cream

Steps:

  • Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
  • Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
  • Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
  • Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

HARVEST PUMPKIN CHEESECAKE



Harvest Pumpkin Cheesecake image

Make and share this Harvest Pumpkin Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter or 5 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup cooked pumpkin or 1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
whipped cream

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in the butter.
  • Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
  • Bake at 350 degrees for 5 minutes.
  • Cool on a wire rack.
  • In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  • Add eggs, pumpkin and spices; beat just until combined.
  • Pour into crust.
  • Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
  • Remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Refrigerate until completely cooled (center will fall).
  • Remove sides of pan just before serving.
  • Garnish with whipped cream.

Nutrition Facts : Calories 371.7, Fat 26.5, SaturatedFat 14.6, Cholesterol 121.7, Sodium 292.8, Carbohydrate 29, Fiber 0.4, Sugar 23, Protein 5.8

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

EMERIL'S PUMPKIN CHEESECAKE (#2)



Emeril's Pumpkin Cheesecake (#2) image

I say #2 because I found another Emeril Pumpkin Cheesecake recipe on here and it was significantly different. I found this one on the FoodNetwork website. I made this in my 10" springform and it worked fine with a bit of the crust mix leftover. I also put aluminum foil around the base of the pan and baked the cheesecake in a water bath to keep it from cracking.

Provided by Sarah L.

Categories     Cheesecake

Time 1h45m

Yield 1 Cheesecake, 8-10 serving(s)

Number Of Ingredients 12

1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)
1 cup pecans, ground
1/2 cup unsalted butter, melted
2 lbs cream cheese, cubed and softened
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 cups pumpkin puree

Steps:

  • Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan.
  • In a food processor fitted with the metal blade, mix the cream cheese until smooth.
  • Add the brown sugar and process until blended.
  • Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
  • Add the flour, salt, cinnamon and vanilla and blend until smooth.
  • Add the pumpkin and blend until smooth.
  • Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven.
  • Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
  • Let cool completely before slicing.

Nutrition Facts : Calories 1033.2, Fat 77.7, SaturatedFat 36.8, Cholesterol 315.3, Sodium 583.1, Carbohydrate 72.5, Fiber 2.6, Sugar 31.5, Protein 16.1

ALMOST-FAMOUS PUMPKIN CHEESECAKE



Almost-Famous Pumpkin Cheesecake image

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

12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
Salt
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped

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.

EMERIL LAGASSE'S PUMPKIN CHEESECAKE



Emeril Lagasse's Pumpkin Cheesecake image

Emeril suggest that if you buy and extra pumpkin and puree it you will have the most fantastic cheesecake for the holidays. Sounds amazing!

Provided by TishT

Categories     Cheesecake

Time 9h20m

Yield 1 9inch cake, 10-12 serving(s)

Number Of Ingredients 14

1 3/4 cups graham cracker crumbs
1/4 cup finely ground pecans
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon grated nutmeg
2 large eggs
2 large egg yolks
1/4 cup heavy cream
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
  • Pour in the melted butter and stir well to blend.
  • Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
  • Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
  • Beat until fluffy.
  • Add the eggs and yolks, beating on low speed until just blended.
  • Fold in the cream and pumpkin purée.
  • Pour the batter into the crust-lined pan, and place on a baking sheet.
  • Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
  • Remove from the oven and cool for 15 minutes.
  • Carefully run a small, sharp knife between the cake and the sides of the pan.
  • Release the sides of the pan and cool at room temperature for 30 minutes.
  • Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.

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