MAPLE PUMPKIN CHEESECAKE RECIPES

Name: Pumpkin Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16 servings.
Ingredients: CRUST:; 1 cup graham cracker crumbs; 1 tablespoon sugar; 1/4 cup butter, melted; FILLING:; 2 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 2 large eggs, room temperature, lightly beaten; 1 can (15 ounces) solid-pack pumpkin; 1-1/4 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; TOPPING:; 2 cups sour cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; 12 to 16 pecan halves, chopped

PUMPKIN CHEESECAKE RECIPE: HOW TO MAKE IT

Pumpkin Cheesecake Recipe: How to Make It image

When I was young we produced several ingredients for this pumpkin cheesecake on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. —Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 18

Ingredients

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 20g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING RECIPE: HOW TO ...

Pumpkin Cheesecake with Sour Cream Topping Recipe: How to ... image

Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. —Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 14 servings.

Number Of Ingredients 23

Ingredients

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature, lightly beaten
SOUR CREAM LAYER:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon
OPTIONAL TOPPINGS:
Caramel sundae syrup
Chocolate syrup
Whipped cream
Chocolate curls
Ground cinnamon

Steps:

In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

Nutrition Facts : Calories 329 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 189mg sodium, CarbohydrateContent 37g carbohydrate (28g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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