MARTHA STEWART PUMPKIN PIE RECIPE RECIPES

Name: Pumpkin Cheesecake
Prep time: 30 min
Total time: 8 h
Ingredients: 1 1/4 cups graham-cracker crumbs (from 10 whole crackers); 1/4 cup sugar; 4 tablespoons unsalted butter, melted; 4 packages (8 ounces each) bar cream cheese, very soft; 1 1/4 cups sugar; 3 tablespoons all-purpose flour; 1 cup canned pumpkin puree; 2 tablespoons pumpkin-pie spice; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 4 large eggs, room temperature

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PUMPKIN CHEESECAKE RECIPE | MARTHA STEWART

Pumpkin Cheesecake Recipe | Martha Stewart image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories Cake Recipes

Total Time 8 hours

Prep Time 30 minutes

Number Of Ingredients 11

Ingredients

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Steps:

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

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PUMPKIN CHEESECAKE RECIPE | MARTHA STEWART

This was fabulous!!! I don't pumpkin pie. I decided to make Pumpin Cheesecake and saw this recipe. It was a hit on Thanksgiving. I had not one bubble when it come out of the oven. I felt very Martha Stewart …
From marthastewart.com

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