CARAMEL PECAN PUMPKIN CHEESECAKE
Nothing will get you in the fall mood like this cozy caramel pecan pumpkin cheesecake! This is the very best easy baked pumpkin cheesecake!
Provided by Tiffany
Categories Dessert
Time 1h30m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside.
Nutrition Facts : Calories 529 kcal, Carbohydrate 95 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 69 mg, Sodium 235 mg, Fiber 3 g, Sugar 65 g, ServingSize 1 serving
PUMPKIN CHEESECAKE WITH CARAMELIZED PECAN TOPPING
What a wonderful way to end your fall dinner. This cheesecake would be especially good at Thanksgiving. Using a straight-sided glass to press crumb mixture onto bottom and up sides of springform pan will make that job a little easier. This cheesecake is best if made a day ahead and adding the topping about 30 minutes before serving. I haven't included cooling time in the prep or cook time. This recipe is originally from Southern Living.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h11m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Stir together the first 3 ingredients. Press crumb mixture into bottom and up sides of an 8-inch springform pan.
- Bake crust at 325° for 8 minutes. Cool on a wire rack.
- Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until smooth.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in cinnamon, nutmeg, and cloves.
- Pour mixture into prepared crust.
- Bake at 325° for 40 minutes or until almost set.
- Remove cheesecake from oven; gently run a knife around edge of pan, and release sides.
- Cool completely on a wire rack.
- Cover and chill 8 hours.
- Stir together 3 tablespoons butter, brown sugar, and pecans; spoon over top of cheesecake.
- Broil 3 inches from heat for 3 minutes or until mixture begins to bubble.
- Let stand 10 minutes before serving.
- Store in refrigerator.
Nutrition Facts : Calories 494.9, Fat 35.5, SaturatedFat 19.7, Cholesterol 141.9, Sodium 361, Carbohydrate 39.4, Fiber 1.3, Sugar 31.8, Protein 7.3
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.
PUMPKIN CHEESECAKE WITH PECAN CRUST AND WHISKEY-CARAMEL TOPPING
Steps:
- Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch (23-cm) springform pan.
- To make the crust, in a food processor fitted with the metal blade, pulse the 1 1/2 cups (150 g) pecans, light brown sugar, 3 tablespoons (1 1/2 ounces/45 g) melted butter, and 1/4 teaspoon cinnamon until the nuts are in fine pieces and the mixture begins to hold together. Transfer the mixture to the prepared springform pan and press it evenly into the bottom and a little way up the sides. Bake until deep golden brown, about 15 minutes. Let cool completely.
- Wrap a large sheet of aluminum foil around the outside of the springform pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
- To make the filling, in a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the cream cheese, granulated sugar, and lemon zest on medium-low speed just until smooth. Add the eggs, one at a time, stopping the mixer and scraping down the sides of the bowl as needed, until completely incorporated. Mix in the yogurt, pumpkin, cinnamon, ginger, nutmeg, cloves, large pinch of salt, and vanilla until combined.
- Scrape the filling into the crust in the pan. Pour hot water into the roasting pan to reach halfway up the outside of the springform pan. Bake until the edges are just set and the center still quivers, about 1 hour and 15 minutes.
- Remove the roasting pan from the oven and let the cheesecake stand in the water bath for 30 minutes. Dip the blade of a sharp knife in hot water and run it around the sides of the cheesecake to loosen it from the sides of the pan, then remove the cheesecake from the water bath. Let cool completely, then cover and refrigerate until chilled.
- To make the topping, in a medium saucepan, bring the 6 tablespoons (3 ounces/85 g) salted butter, the cream, dark brown sugar, corn syrup or agave nectar, and 1/2 teaspoon salt to a gentle but full boil stirring gently until the sugar dissolves. Cook for 2 minutes without stirring. Remove from the heat and stir in the whiskey and 1 1/2 cups (150 g) pecan pieces. Let cool to room temperature and stir in the lemon juice.
- Serve the cheesecake chilled or at room temperature. Cut into wedges and spoon topping over each serving.
- Storage
- The cheesecake can be stored in the refrigerator for up to 3 days. The topping should be made the day of serving; if chilled, it will lose its shine and will need to be rewarmed.
PUMPKIN CHEESECAKE WITH CARAMEL SAUCE
Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 31 g, TransFat 1 g
PUMPKIN CHEESECAKE WITH CARAMEL SWIRL
Categories Cake Dessert Bake Thanksgiving Pecan Pumpkin Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 15
Steps:
- For Crust:
- Preheat oven to 350°F. 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.
PECAN PUMPKIN CHEESECAKE
I love to play with cheesecakes by mixing and matching flavors. This one with pumpkin and maple is the star of our Thanksgiving spread. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cracker crumbs and granulated sugar; stir in butter. Press onto bottom of prepared pan., Beat cream cheese, sugars and maple syrup until smooth. Add eggs; beat on low just until blended. Whisk in pumpkin, cornstarch, vanilla and pumpkin pie spice; pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For topping, combine whipping cream and maple syrup in a small saucepan over medium heat; bring to a boil. Continue boiling, stirring occasionally, until slightly thickened, 15-20 minutes. Stir in toasted pecans. Refrigerate until cold., Remove rim from pan. Stir topping; spoon over chilled cheesecake. If desired, top with whipped cream.
Nutrition Facts : Calories 393 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 220mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PUMPKIN PECAN CHEESECAKE
Transition into fall with the Caramel Pumpkin Pecan Cheesecake from My Food and Family. This amazing Caramel Pumpkin Pecan Cheesecake starts with a spicy gingersnap crust and gets even better-thanks to a drizzle of warm caramel and a sprinkling of pecans.
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Chop 1/4 cup nuts finely; place in medium bowl. Add gingersnap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
- Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts. Serve with whipped cream.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
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