CHEESECAKE RECIPE BETTY CROCKER RECIPES

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PUMPKIN CHEESECAKE RECIPE - BETTYCROCKER.COM



Pumpkin Cheesecake Recipe - BettyCrocker.com image

Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.

Provided by Betty Crocker Kitchens

Total Time 8 hours 45 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 11

1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
1/4 cup Gold Medal™ all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs

Steps:

  • Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
  • Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
  • Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
  • Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.

Nutrition Facts : Calories 430 , CarbohydrateContent 36 g, CholesterolContent 145 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 29 g, TransFatContent 1 g

SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM



Salted Caramel Cheesecake Recipe - BettyCrocker.com image

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

Provided by Betty Crocker Kitchens

Total Time 9 hours 20 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 13

1 3/4 cups graham cracker crumbs (about 28 squares)
1/4 cup packed brown sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
3 eggs
3/4 cup whipping cream
1/4 cup caramel-flavored coffee syrup
1/2 cup butter
1 1/4 cups packed brown sugar
2 tablespoons caramel-flavored coffee syrup
1/2 cup whipping cream
1 1/2 teaspoons flaked sea salt

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
  • Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 510 , CarbohydrateContent 47 g, CholesterolContent 140 mg, FatContent 6 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 41 g, TransFatContent 1 g

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PUMPKIN CHEESECAKE RECIPE - BETTYCROCKER.COM
Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.
From bettycrocker.com
Reviews 4.5
Total Time 8 hours 45 minutes
Calories 430 per serving
  • To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
See details


SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
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Reviews 4
Total Time 9 hours 20 minutes
Calories 510 per serving
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.
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SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
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