Wednesday, November 23, 2011

pumpkin cheesecake

  • Question:-Pumpkin Cheesecake?
    I need a really good no-bake pumpkin cheesecake recipe. I'm hoping someone out there knows one. Please help, Thanksgiving is tomorrrow in Canada.


    Go to either one of these food websites and they should have the recipe that you are looking for:

  • Question:-Is there a good pumpkin cheesecake recipe?
    Looking for a really good pumpkin cheesecake recipe. My skill in the kitchen is not beginner but not an expert...I really enjoy baking!

    Answer:-Preheat oven to *350 and place oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.

    For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.

    For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

    In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

    Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.

    Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
    Serves 10-12 people.


    1 cup (100 grams) graham cracker crumbs

    1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought

    1 tablespoon (15 grams) granulated white sugar

    4 - 5 tablespoons (56 - 60 grams) unsalted butter, melted


    2/3 cup (145 grams) light brown sugar

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground ginger

    1/8 teaspoon ground cloves

    1/8 teaspoon ground nutmeg

    1/4 teaspoon salt

    1 pound (454 grams) cream cheese, room temperature

    3 large eggs

    1 teaspoon pure vanilla extract

    1 cup pure pumpkin puree (canned or homemade)


    1 cup sour cream

    1 teaspoon pure vanilla extract or vanilla bean paste

    1/4 cup (50 grams) granulated white sugar
  • Question:-Is there a way to make something like a pumpkin cheesecake roll but without the pumpkin?
    I was planning on makeing a pumpkin cheesecake roll for thanksgiveing but all of the stores are sold out of pumpkin. I'm wondering if I can use that same idea and make it more of a cake/cheescake roll?
    Any ideas?

    Answer:-go to
  • Question:-What are some tips on transporting a pumpkin cheesecake?
    I am making a pumpkin cheesecake to bring to my aunt's house for thanksgiving. It is a 3 hour drive and I am making and storing it in a springform pan. Should I put it in a cooler with ice or keep it room temperature?

    Answer:-Freezing cheesecake changes the texture in what I view to be an unpleasant way.

    Sun Tzu teaches us to make our weaknesses in to strengths. XoD Your weakness: 3 hour drive.

    What I'd suggest doing is pre-heating the oven to bake it 2.5 hours before you leave, cooking it for the 40-45 minutes needed at 350, cooling it in the oven for half an hour, cooling it on a wire rack for one hour and then putting it on your lap still warm to cool during the three hour ride with aluminum foil covering it and a few holes poked in the foil to allow steam to escape so it doesn't condense and drip on to your lovely pumpkin cheesecake. Pumpkin cheesecake is on a very short list of cheesecakes that can go straight from counter cooling in to your tummy tum and still be yummy. It'll be a little bit better if you refrigerate it for 2 hours after arriving. But it's not necessary, and won't make any difference at all if you do what I'm about to tell you because every one's head will explode from the goodness.

    Top it with dulcé de leche (made in advance) and ground cinnamon pecans or candied pralines. Dulcé deleche is the world's greatest caramel ever - made by boiling a can of condensed sweetened milk for 2 hours, making sure to keep the water level above the can for even boiling. Then let the can cool, open it, and pour on top of your pie, followed by said nuts.

    This is the way to make pumpkin cheesecake. I swear to you. Even people who hate pumpkin, caramel,cheesecake and nuts like this stuff. And make sure you spice the heck out of it. I finish mine by lightly dusting the top with cinnamon, nutmeg and allspice before putting the caramel layer on top. You can't see the difference, but by god, can you ever taste it.
  • Question:-Anyone know a good recipe for Pumpkin Cheesecake?
    I want one that is tall and layered with chocolate chips.
    Or any other tall cheesecake or pumpkin dessert.
    I made a layered one from Good Housekeeping ( this months issue) however I found it small and dull. The idea is great because it is more colorful. You have a layer of cheesecake , a layer of Chocolate chips and top that off with a layer of pumpkin pie. Needs to be higher for better presentation.

    Answer:-the country cream is optional, but tastes great. you can serve it plain, with regular whipped cream, or anything that sounds good to you!

    Pumpkin Chocolate Chip Cheesecake With Country Cream

    1 1/2 cups graham cracker crumbs
    4 tbsp confectioners’ sugar
    6 tbsp butter, melted

    1lb (450g) cream cheese, at room temperature
    1/2 cup granulated sugar
    2 eggs
    1/2 tsp vanilla extract
    1/2 cup canned pumpkin purée
    1 tsp ground cinnamon
    1/2 tsp freshly grated nutmeg
    1/2 tsp ground cloves
    1/2 cup semisweet chocolate chips

    Country Cream:
    1/2 cup sour cream
    1/2 cup mascarpone
    1/2 cup plain, whole-milk yogurt
    1/2 cup granulated sugar
    2 tsp vanilla extract

    Prepare the crust: In a large mixing bowl, combine the crumbs, sugar, and butter, and knead together until well blended.

    Press evenly over the bottom and sides of a 9in (23cm) spring form pan. Chill until needed.

    Preheat the oven to 350°F (180°C).
    In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth.

    Add the eggs and vanilla, and mix until well blended. Add the pumpkin purée and spices, and continue mixing until thoroughly combined.

    Remove the mixing bowl from the machine and fold in the chocolate chips with a rubber spatula.

    Pour the filling into the chilled crust.
    Place in the oven and bake for 30–40 minutes. The center of the cheesecake should feel somewhat firm to touch.

    Let the cheesecake cool to room temperature, then refrigerate, covered, for at least 6 hours or overnight.

    To make the country cream, place all the ingredients in a deep mixing bowl and set the bowl over a larger bowel filled with ice.

    Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.)

    To serve the cheesecake, remove the sides of the spring form pan. Cut the cheesecake into portions and serve topped with the country cream. Alternatively, serve the cheesecake with plain whipped cream, or with chocolate sauce or ice cream.
  • Question:-Can I turn a regular "jello no-bake cheesecake" into a pumpkin cheesecake?
    by just adding pumpkin and some spices (nutmeg, cinnamon, and cloves)? Do you think that would turn out ok or should I just chuck that idea and go for a real pumpkin cheesecake recipe?
    canned pumpkin needs to be cooked?

    Answer:-YES YOU CAN!


    11. oz. pkg. no-bake cheesecake mix
    1 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    1/4 tsp. cloves
    3/4 c. milk
    3/4 c. pumpkin
    1/2 tsp. vanilla
    Whipped cream

    Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate (if desired, use already made graham cracker crust). Chill in freezer while preparing filling. In small mixer bowl combine cheesecake filling mix, cinnamon, nutmeg and cloves. Add milk, pumpkin and vanilla. Beat at low speed until blended. Beat 3 minutes at medium speed. Pour mixture into crust. Chill at least 1 hour. Garnish with whipped cream and cinnamon if desired. Let stand 5 minutes before serving.
  • Question:-How can you make a half pumpkin pie, half pumpkin cheesecake pie?
    Can this be done? I really want to please the pumpkin pie and pumpkin cheesecake lovers? Help please!

    Answer:-Simple easy and delicious! Pumpkin Cheesecake Pie~ 1 deep dish pie shell crust 1 pk(8oz) cream cheese (unwrap & place in microwave 20 seconds to soften) 1/2 cup sugar 1 teaspoon vanilla 1 egg, beaten 1 cup canned pumpkin 1/4 t ginger 1 /4 tsp cloves 3/4 t cinnamon dash of salt 1 small can evaporated milk (5oz can) 2 eggs beaten mix cream cheese 1/2 cup sugar vanilla and egg till smooth spread in pie crust combine pumpkin 1/2 cup sugar spices salt milk and eggs till smooth pour over cream cheese mixture put on baking sheet and bake 50 -55 minutes till puffy or set ( knife will come out clean ) cool - Decorate with whipped cream if desired before serving Edit I have used the entire can of pumpkin (15ozcan)and 1 can evaporated milk (12oz ca) increased spices a tiny bit and it worked out fine you can also double entire recipe and use a graham racker or gingersnap cookie crust make in a springform pan .. makes a beautiful presentation
  • Question:-Where can I get a pumpkin cheesecake in metro Detroit area?
    I am in need of a pumpkin cheesecake for a holiday gathering. Does anyone know where I can purchase one?

    Answer:-I would check out some of the local bakeries in your area. Good luck.
  • Question:-Pumpkin Cheesecake recipe: I'm looking for a simple, easy, delicious recipe?
    I'm not much of a baker, but I'd like to make this for my husband for Thanksgiving. Can someone please provide a simple, quick and easy recipe for Pumpkin Cheesecake? Thanks!

    Answer:-Hello,try this's not a true cheesecake but a cheesecake's really EASY & QUICK:

    Pumpkin Cheesecake Pie

    2 Packages (8 oz. each) cream cheese,soften
    2/3 cup regular white sugar
    2 tps. pumpkin pie spice *
    2 eggs
    1 can (15 oz.) pumpkin (regular not pie mix)
    1 extra serving graham crumb pie crust (10 inch size)

    In a large beat the cream cheese until fluffly. Add the sugar and spice. Combine well. Add eggs in one at a time. Stir in pumpkin. Pour mixture into crust. Bake in a 350 degree preheated oven for 35 to 40 minutes or until the middle is set.
    Cool for 1 hour and refrigate for 3 hours. Cut and add Cool Whip on top when serving.

    * Substitute 1 tps. ground cinnamon,1/2 tps. ground ginger and 1/4 tps. ground cloves for the pumpkin pie spice.

    Again this is simple,quick and easy.
    Happy Thanksgiving Ya'll!!!
  • Question:-There was a recipe on yahoo about 2 years ago for pumpkin cheesecake. How do i find it?
    This was a feature on the yahoo home page site and i have used it for the last two years but lost the recipe when my computer crashed. The pie tasted more like pumpkin pie than cheesecake. Can you help me find it?

    Answer:-Libby sells the pumpkin and also makes the best pumpkin cheesecake, pumpkin cake roll, pumpkin bars,and pumpkin pies! you an also go to and type in pumpkin cheesecake you can make your crust from crushed graham crackers, shortbread cookies, vanilla wafers or gingersnaps you can add pecans or walnuts if you wish I always add a little extra spice to my pumpkin cheesecake be sure to check out the pumpkin praline cheesecake recipe also by libby's but also on the website or you can go to Libby's website has many wonderful cheesecakes with full color pictures they want to sell lots of cream cheese, they are the makers of Philadelphia cream cheese* EDIT* yahoo shine recipes takes most all their recipes from better homes& gardens or eating healthy they do not have their own recipe website when you check out the yahoo shine recipe website you will notice at the end of each recipe where they obtained that recipe from

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