Best Pumpkin Harvest Cheesecake Recipes

HARVEST PUMPKIN CHEESECAKE

Steps:

• 1. Combine crumbs, nuts and margarine; press onto bottom of 9-inch springform pan.
• 2. Combine softened cream cheese, sugar and vanilla, mixing on electric mixer until well blended. Blend in egg; pour over crust.
• 3. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 325, 1 hour and 30 to 35 minutes or until set. Loosen cake from rim of pan. Cool; remove rim. Chill

PUMPKIN HARVEST CHEESECAKE

Steps:

• Pre heat oven to 350°F.
• CRUST:.
• Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
• FILLING:
• Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
• In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
• Pour over crust and bake 50 - 55 minutes or until centre is just set.
• Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
• Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.

HARVEST PUMPKIN CHEESECAKE

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.

HARVEST-TIME PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350°F.
• Place cookies in bottom of 9-inch springform pan. Beat cream cheese and brown sugar in large bowl with mixer until blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over cookies.
• Bake 50 to 55 min. or until center is almost set. Meanwhile, mix sour cream and granulated sugar. Refrigerate until ready to use.
• Spread sour cream mixture over warm cheesecake. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with cinnamon just before serving.