Three Different Pumpkin Cheesecake Recipes

More "Pumpkin" Recipes...

Pumpkin Cheesecake
(Annual Favorite!)
Crust:
1/4 c. butter
1 1/2 c. Bisquick
2 T. sugar
Filling:
1 pkg(8oz) cream cheese,soft
3/4 c. sugar
2 T. flour
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1/4 t. vanilla
3 eggs
1 (16oz) can pumpkin
Sour Cream Topping: beat all until smooth
1 1/2 c. sour cream
2 T. sugar
1/2 t. vanilla (beat all till smooth)

Heat oven to 350°. Cut butter into baking mix and 2 T. sugar until mixture resembles fine crumbs. Pat in bottom of un-greased square pan, 9x9x2. Bake 10 min. Beat cream cheese, sugar, flour until creamy. Beat in remaining ingredients (except topping) until smooth; pour over crust. Bake until knife inserted in center comes out clean, about 55 min. Immediately spread with Sour Cream Topping. Refrigerate at least 4 hours. Refrigerate any remaining dessert. 12 servings

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Pumpkin Cheesecake
9 oz. Gingersnap cookies (48 cookies)
2 T + 1 1/3 c. sugar
4 T. unsalted butter, melted
3 (8oz) pkg cream cheese, softened
1 can (15 oz) pumpkin puree
1 1/2 t. vanilla
4 large eggs
1 1/2 t. cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
1/4 t. ground allspice
1/4 t. salt
Preheat oven to 375 degrees. In a food processor, combine the gingersnaps and 2 T. of sugar and pulse until finely ground. Add butter and process until the crumbs are thoroughly moistened. Press the crumb mixture evenly over the bottom and slightly up the sides of the 9” spring form pan. Bake for 10 minutes. Transfer pan to wire rack to cool. Lower the oven temp to 300 degrees. In a large bowl, with electric mixer, beat cream cheese and 1 1/3 c. sugar until creamy. Beat in the pumpkin and vanilla until smooth. Add eggs one at a time, beating well. Mix in all spices and salt. Pour batter into the prepared shell. Bake the cheesecake for 1 hour and 20 min. or until set around edges. (it will be slightly wobbly in the center) Set cheesecake on a wire rack – completely cool. Cover and refrigerate at least 8 hours. Run a knife around the inside edge before removing the cake.

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Pumpkin Swirl Cheesecake
(can be made several days ahead-or frozen three months ahead!)
Crust:

8 whole graham crackers
1/2 c. whole hazelnuts, toasted (spread on cookie sheet & bake @ 350 for 10-15 min. until lightly browned & papery skins begin to flake. Turn out onto a towel and rub off skins)
1/4 c. sugar & 4 T. butter, cut up
Filling:
2 (8oz) pkg reduced fat cream cheese, soften
1 c. sugar
2 T. cornstarch
2 t. vanilla
1/2 c. reduced fat sour cream
2 lg eggs & whites from 2 lg eggs
3/4 c. white chocolate chips
1 (15oz) can solid pack pumpkin
3/4 t. ground cinnamon
1/2 t. ground ginger
1/8 t. each: ground cloves & nutmeg
Garnish: chocolate dessert decorations (chocolate leaves & hazelnuts)
Preheat oven to 350 degrees. Lightly coat 8” spring form pan with oil spray. (*TIP: wrap foil over bottom & halfway up outside of spring form pan to keep butter in crust from dripping into oven.)
Crust: Break crackers into food processor. Add hazelnuts, sugar & butter. Process until fine crumbs form. Press firmly over bottom & 1 1/2” up sides of prepared pan. May bake for short time while oven preheats. Filling: Beat cream cheese in a large bowl with mixer on high speed until smooth. On low speed, beat in sugar, cornstarch, vanilla & sour cream, scrapping down sides of bowl often until well blended. Add eggs and egg whites; beat just until mixed. Melt the chocolate chips according to package directions. Add 1 1/2 c. of cheese mixture & stir until well blended. Set aside. Stir pumpkin into cream cheese mixture until well blended. Reserve 1/4 c. Pour remainder into crust. Pour in reserved chocolate mixture onto pumpkin-cheese batter in a thick ring about 1/2” from sides of pan. Top with dollops of reserved 1/4 c. pumpkin batter. Lightly run a knife through both batters for a marble effect. (Don’t overdo or the effect will be muddied.) Bake 1 hour 15 minutes or until a wooden pick inserted 2” from center of cake comes out clean. Carefully run a knife around inside edge of pan to release cake. Cool cake in
pan on a wire rack, then cover & refrigerate in pan at least 4 hours or up to one week. Or, freeze up to 3 months and thaw in frig 2 days before serving. To serve: remove pan sides, place on serving stand and garnish.